FoodTransforms started with collecting dental calculus from 2nd millennium BCE individuals from Greece (Tiryns, Chania), Turkey (Alalakh), Lebanon (Kamid el-Loz), Israel (Megiddo, Tel Erani) and Egypt (Tell el-Amarna, Ramesseum). The lipids and biomarkers in calculus were studied with Thermal Desorption/Pyrolysis–Gas Chromatography–Mass Spectrometry, the phytoliths with polarizing microscopy and the proteins with Tandem–Mass Spectrometry. The organic residue analysis in the pottery were conducted with the help of Gas Chromatography–Mass Spectrometry.
Overall, we analysed calculus from 150 human individuals and more than 300 ceramic vessels for organic residues. We were able to cross-check the results of one approach with those of the other, e.g. by tracing both, wheat-related proteins as well as wheat-related phytoliths in the dental calculus of the same individual. Our main results can be differentiated in three different topics: 1) methodology, 2) food remains in dental calculus, 3) combustion markers in dental calculus, 4) food residues in Egyptian vessels.
With regard to methodology, we were able to bring protein analysis in dental calculus on a new level by optimising lab protocols and data analyses. Moreover, we pushed forward the metagenomic analysis of food-related aDNA in calculus and developed terminologies that enable a more reflected approach with cultural and biological terminology.
With regard to food remains, we traced the first consumption of turmeric, soy and banana in the Eastern Mediterranean during the 2nd millennium - dating back their appearance for hundreds (turmeric, banana) and thousands (soy) of years. These results now force us to completely rethink Indo-Mediterranean trade during the 2nd millennium BCE and acknowledge the importance of food in early global networks.
With regard to combustion markers (i.e. microscopic and chemical markers of the fuel burnt in fires and ovens from which individuals inhaled the smoke which traces again got embedded into the calculus), we have been able to find the first evidence for the use of lignite/brown coal as a fuel in 14th to 12th century BCE Mycenaean Greece which now finally enables us to explain the functioning of the extensive proto-industrial production of pottery and metal object - both based on fuel-intensive pyrotechnologies which would not have been able without sufficient fuel.
We have intensively worked together with the press and broadcast to communicate our results to the broad audience. Especially our study on food proteins demonstrating the consumption of banana, soy and turmeric during the Bronze Age found enormous impact - from news reports all around the world up to the fan blog of Lady Gaga, where her fans discussed what this earliest evidence of banana in the Mediterranean meant for their own perception of the fruit. Our organic residue analyses on pottery from Tell el-Amarna found the interest of Terra X - Germany’s most popular series of documentaries and became part of a documentary about Tut-anch-Amun, watched by ca. 3.5 Mio. viewers on television.
