@article{
 title = {Latitudinal gradient in dairy production with the introduction of farming in Atlantic Europe},
 type = {article},
 year = {2020},
 pages = {2036},
 volume = {11},
 websites = {https://doi.org/10.1038/s41467-020-15907-4,http://www.nature.com/articles/s41467-020-15907-4},
 month = {12},
 day = {27},
 id = {a0e5cf59-4004-3496-b0fe-dd21e0c0a775},
 created = {2020-05-19T21:30:28.014Z},
 accessed = {2020-04-29},
 file_attached = {false},
 profile_id = {d79123d3-9926-344a-8c93-cba59fa6bcbf},
 group_id = {06f22fdf-e83d-3ef0-85bc-f539d838a225},
 last_modified = {2020-05-19T21:30:28.014Z},
 read = {false},
 starred = {false},
 authored = {false},
 confirmed = {false},
 hidden = {false},
 private_publication = {false},
 abstract = {The introduction of farming had far-reaching impacts on health, social structure and demography. Although the spread of domesticated plants and animals has been extensively tracked, it is unclear how these nascent economies developed within different environmental and cultural settings. Using molecular and isotopic analysis of lipids from pottery, here we investigate the foods prepared by the earliest farming communities of the European Atlantic seaboard. Surprisingly, we find an absence of aquatic foods, including in ceramics from coastal sites, except in the Western Baltic where this tradition continued from indigenous ceramic using hunter-gatherer-fishers. The frequency of dairy products in pottery increased as farming was progressively introduced along a northerly latitudinal gradient. This finding implies that early farming communities needed time to adapt their economic practices before expanding into more northerly areas. Latitudinal differences in the scale of dairy production might also have influenced the evolution of adult lactase persistence across Europe.},
 bibtype = {article},
 author = {Cubas, Miriam and Lucquin, Alexandre and Robson, Harry K and Colonese, André Carlo and Arias, Pablo and Aubry, Bruno and Billard, Cyrille and Jan, Denis and Diniz, Mariana and Fernandes, Ricardo and Fábregas Valcarce, Ramón and Germain-Vallée, Cécile and Juhel, Laurent and de Lombera-Hermida, Arturo and Marcigny, Cyril and Mazet, Sylvain and Marchand, Grégor and Neves, César and Ontañón-Peredo, Roberto and Rodríguez-Álvarez, Xose Pedro and Simões, Teresa and Zilhão, João and Craig, Oliver E},
 doi = {10.1038/s41467-020-15907-4},
 journal = {Nature Communications},
 number = {1}
}

The introduction of farming had far-reaching impacts on health, social structure and demography. Although the spread of domesticated plants and animals has been extensively tracked, it is unclear how these nascent economies developed within different environmental and cultural settings. Using molecular and isotopic analysis of lipids from pottery, here we investigate the foods prepared by the earliest farming communities of the European Atlantic seaboard. Surprisingly, we find an absence of aquatic foods, including in ceramics from coastal sites, except in the Western Baltic where this tradition continued from indigenous ceramic using hunter-gatherer-fishers. The frequency of dairy products in pottery increased as farming was progressively introduced along a northerly latitudinal gradient. This finding implies that early farming communities needed time to adapt their economic practices before expanding into more northerly areas. Latitudinal differences in the scale of dairy production might also have influenced the evolution of adult lactase persistence across Europe.

@article{
 title = {New insights into Neolithic milk consumption through proteomic analysis of dental calculus},
 type = {article},
 year = {2019},
 keywords = {Britain,Dairying,Dental calculus,Neolithic,β-lactoglobulin},
 pages = {6183-6196},
 volume = {11},
 month = {11},
 publisher = {Springer},
 day = {1},
 id = {ccccd3ce-6143-3f30-aa08-8499a5e7512b},
 created = {2020-05-18T21:18:01.357Z},
 accessed = {2020-04-14},
 file_attached = {false},
 profile_id = {d79123d3-9926-344a-8c93-cba59fa6bcbf},
 group_id = {06f22fdf-e83d-3ef0-85bc-f539d838a225},
 last_modified = {2020-05-18T21:18:01.357Z},
 read = {false},
 starred = {false},
 authored = {false},
 confirmed = {true},
 hidden = {false},
 private_publication = {false},
 abstract = {There has long been debate over the origins of dairy consumption within European populations. Whilst it was previously assumed that lactase persistence (LP) was under positive selection following the advent of agriculture, recent genetic studies of prehistoric human remains have revealed LP may have only emerged in Europe in the last 4000 years. These findings stand in contrast to organic residue analysis of Neolithic pottery indicating the utilisation of dairy products, and zooarchaeological mortality profiles consistent with dairying herds at Neolithic sites. The recent discovery of the milk protein β-lactoglobulin (BLG) within human dental calculus presents a new method via which to explore dairy product consumption in the archaeological past. Here, we apply shotgun proteomic analysis to dental calculus samples from three British Neolithic sites, revealing the earliest identification of BLG in human dental calculus to date. The presence of BLG peptides in individuals who are unlikely to possess LP provides new insight into dairying in the British Neolithic, suggesting the potential processing of milk by Neolithic populations to reduce the lactose content of dairy products.},
 bibtype = {article},
 author = {Charlton, Sophy and Ramsøe, Abigail and Collins, Matthew and Craig, Oliver E. and Fischer, Roman and Alexander, Michelle and Speller, Camilla F.},
 doi = {10.1007/s12520-019-00911-7},
 journal = {Archaeological and Anthropological Sciences},
 number = {11}
}

There has long been debate over the origins of dairy consumption within European populations. Whilst it was previously assumed that lactase persistence (LP) was under positive selection following the advent of agriculture, recent genetic studies of prehistoric human remains have revealed LP may have only emerged in Europe in the last 4000 years. These findings stand in contrast to organic residue analysis of Neolithic pottery indicating the utilisation of dairy products, and zooarchaeological mortality profiles consistent with dairying herds at Neolithic sites. The recent discovery of the milk protein β-lactoglobulin (BLG) within human dental calculus presents a new method via which to explore dairy product consumption in the archaeological past. Here, we apply shotgun proteomic analysis to dental calculus samples from three British Neolithic sites, revealing the earliest identification of BLG in human dental calculus to date. The presence of BLG peptides in individuals who are unlikely to possess LP provides new insight into dairying in the British Neolithic, suggesting the potential processing of milk by Neolithic populations to reduce the lactose content of dairy products.

@article{
 title = {Le tombeau A de Camiros : les vases archaïques et leurs contenus},
 type = {article},
 year = {2017},
 pages = {553-621},
 websites = {https://journals.openedition.org/bch/566},
 id = {490cc8e4-58f7-35e8-8c06-4e5d6126e623},
 created = {2020-05-18T21:15:28.634Z},
 accessed = {2020-05-07},
 file_attached = {false},
 profile_id = {d79123d3-9926-344a-8c93-cba59fa6bcbf},
 group_id = {06f22fdf-e83d-3ef0-85bc-f539d838a225},
 last_modified = {2020-05-18T21:15:28.634Z},
 read = {false},
 starred = {false},
 authored = {false},
 confirmed = {true},
 hidden = {false},
 private_publication = {false},
 bibtype = {article},
 author = {Coulié, Anne and Frère, Dominique and Garnier, Nicolas and Marton, Andras},
 doi = {10.4000/bch.566},
 journal = {Bulletin de Correspondance Hellénique},
 number = {141.2}
}

@article{
 title = {Dairy Product and Wine in Funerary Rituals: The Case of a Hellenistic Etruscan Tomb},
 type = {article},
 year = {2017},
 pages = {1-7},
 volume = {1},
 id = {f2334666-4e6d-384f-8ebe-67fa2e3958a6},
 created = {2020-05-18T21:18:00.716Z},
 file_attached = {false},
 profile_id = {d79123d3-9926-344a-8c93-cba59fa6bcbf},
 group_id = {06f22fdf-e83d-3ef0-85bc-f539d838a225},
 last_modified = {2020-05-18T21:18:00.716Z},
 read = {false},
 starred = {false},
 authored = {false},
 confirmed = {true},
 hidden = {false},
 private_publication = {false},
 bibtype = {article},
 author = {Frère, Dominique and Garnier, Nicolas},
 doi = {10.15406/jhaas.2017.01.00034},
 journal = {Journal of Historical Archaeology & Anthropological Sciences},
 number = {6}
}

@article{
 title = {Regional asynchronicity in dairy production and processing in early farming communities of the northern Mediterranean.},
 type = {article},
 year = {2016},
 keywords = {Neolithic,archaeology,archaeozoology,lipid residue analyses,milk},
 pages = {13594-13599},
 volume = {113},
 websites = {http://www.ncbi.nlm.nih.gov/pubmed/27849595,http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=PMC5137723},
 month = {11},
 publisher = {National Academy of Sciences},
 day = {29},
 id = {4f101952-9d6b-3158-8ebb-63a40036088e},
 created = {2020-05-18T21:18:01.360Z},
 accessed = {2020-04-10},
 file_attached = {false},
 profile_id = {d79123d3-9926-344a-8c93-cba59fa6bcbf},
 group_id = {06f22fdf-e83d-3ef0-85bc-f539d838a225},
 last_modified = {2020-05-18T21:18:01.360Z},
 read = {false},
 starred = {false},
 authored = {false},
 confirmed = {true},
 hidden = {false},
 private_publication = {false},
 abstract = {In the absence of any direct evidence, the relative importance of meat and dairy productions to Neolithic prehistoric Mediterranean communities has been extensively debated. Here, we combine lipid residue analysis of ceramic vessels with osteo-archaeological age-at-death analysis from 82 northern Mediterranean and Near Eastern sites dating from the seventh to fifth millennia BC to address this question. The findings show variable intensities in dairy and nondairy activities in the Mediterranean region with the slaughter profiles of domesticated ruminants mirroring the results of the organic residue analyses. The finding of milk residues in very early Neolithic pottery (seventh millennium BC) from both the east and west of the region contrasts with much lower intensities in sites of northern Greece, where pig bones are present in higher frequencies compared with other locations. In this region, the slaughter profiles of all domesticated ruminants suggest meat production predominated. Overall, it appears that milk or the by-products of milk was an important foodstuff, which may have contributed significantly to the spread of these cultural groups by providing a nourishing and sustainable product for early farming communities.},
 bibtype = {article},
 author = {Debono Spiteri, Cynthianne and Gillis, Rosalind E and Roffet-Salque, Mélanie and Castells Navarro, Laura and Guilaine, Jean and Manen, Claire and Muntoni, Italo M and Saña Segui, Maria and Urem-Kotsou, Dushka and Whelton, Helen L and Craig, Oliver E and Vigne, Jean-Denis and Evershed, Richard P},
 doi = {10.1073/pnas.1607810113},
 journal = {Proceedings of the National Academy of Sciences of the United States of America},
 number = {48}
}

In the absence of any direct evidence, the relative importance of meat and dairy productions to Neolithic prehistoric Mediterranean communities has been extensively debated. Here, we combine lipid residue analysis of ceramic vessels with osteo-archaeological age-at-death analysis from 82 northern Mediterranean and Near Eastern sites dating from the seventh to fifth millennia BC to address this question. The findings show variable intensities in dairy and nondairy activities in the Mediterranean region with the slaughter profiles of domesticated ruminants mirroring the results of the organic residue analyses. The finding of milk residues in very early Neolithic pottery (seventh millennium BC) from both the east and west of the region contrasts with much lower intensities in sites of northern Greece, where pig bones are present in higher frequencies compared with other locations. In this region, the slaughter profiles of all domesticated ruminants suggest meat production predominated. Overall, it appears that milk or the by-products of milk was an important foodstuff, which may have contributed significantly to the spread of these cultural groups by providing a nourishing and sustainable product for early farming communities.

@misc{
 title = {Prehistoric wine-making at Dikili Tash (Northern Greece): Integrating residue analysis and archaeobotany},
 type = {misc},
 year = {2016},
 source = {Journal of Archaeological Science},
 keywords = {Acido-catalyzed extraction,Archaeobotany,Dikili Tash,GC-MS,Grape wine,Greece,Neolithic,Tartaric acid,Winemaking},
 pages = {195-206},
 volume = {74},
 id = {b57cb67c-2de0-302a-992d-ec77f4828dd1},
 created = {2020-05-19T21:30:28.016Z},
 accessed = {2020-05-07},
 file_attached = {false},
 profile_id = {d79123d3-9926-344a-8c93-cba59fa6bcbf},
 group_id = {06f22fdf-e83d-3ef0-85bc-f539d838a225},
 last_modified = {2020-05-19T21:30:28.016Z},
 read = {false},
 starred = {false},
 authored = {false},
 confirmed = {true},
 hidden = {false},
 private_publication = {false},
 abstract = {A new two-step analytical protocol has permitted the reliable structural identification of red wine thanks to the presence of dark grape (tartaric, malic, syringic acids) and fermentation markers (succinic and pyruvic acids) in a smashed, large, coarse jar and a jug excavated inside a Neolithic house destroyed by fire around 4300 BCE at the site of Dikili Tash in northern Greece. This new method, which has also been tested successfully on other vessels, exploits the chemical break-down of the clay and the simultaneous liberation and derivatization of biomarkers. Since aldaric acids are not extracted by a simple solvent extraction, but only when submitted to the second acido-catalyzed extraction, their detection in the second extract indicates organic residues are more deeply impregnated and bound to the clay structure than previously thought. Chromatography coupled with mass spectrometry leads to the very sensitive detection (<10 ng/g sherd for tartaric acid, i.e. < 10−6 mL of wine/g sherd) and reliable identification of fermented grape biomarkers. Their identification in a Neolithic jar from Dikili Tash corroborates the finding of pressed grapes consisting of loose pips, skins, and pips still enclosed by skin in association with this jar. Our results demonstrate Neolithic wine-making in the northern Aegean, and provide the earliest solid evidence for the Eastern Mediterranean and Europe. This new method could be more widely used for detecting wine traces in all sorts of archaeological artefacts or structures. It constitutes an essential tool for a better understanding of wine-making and of contexts of consumption in ancient civilizations.},
 bibtype = {misc},
 author = {Garnier, Nicolas and Valamoti, Soultana Maria},
 doi = {10.1016/j.jas.2016.03.003}
}

A new two-step analytical protocol has permitted the reliable structural identification of red wine thanks to the presence of dark grape (tartaric, malic, syringic acids) and fermentation markers (succinic and pyruvic acids) in a smashed, large, coarse jar and a jug excavated inside a Neolithic house destroyed by fire around 4300 BCE at the site of Dikili Tash in northern Greece. This new method, which has also been tested successfully on other vessels, exploits the chemical break-down of the clay and the simultaneous liberation and derivatization of biomarkers. Since aldaric acids are not extracted by a simple solvent extraction, but only when submitted to the second acido-catalyzed extraction, their detection in the second extract indicates organic residues are more deeply impregnated and bound to the clay structure than previously thought. Chromatography coupled with mass spectrometry leads to the very sensitive detection (<10 ng/g sherd for tartaric acid, i.e. < 10−6 mL of wine/g sherd) and reliable identification of fermented grape biomarkers. Their identification in a Neolithic jar from Dikili Tash corroborates the finding of pressed grapes consisting of loose pips, skins, and pips still enclosed by skin in association with this jar. Our results demonstrate Neolithic wine-making in the northern Aegean, and provide the earliest solid evidence for the Eastern Mediterranean and Europe. This new method could be more widely used for detecting wine traces in all sorts of archaeological artefacts or structures. It constitutes an essential tool for a better understanding of wine-making and of contexts of consumption in ancient civilizations.

@article{
 title = {Substances naturelles liées aux céramiques archéologiques},
 type = {article},
 year = {2015},
 keywords = {Through research in biomolecular archaeology,a matrix in which they are well preserved. Researc,animal fats,beeswax,but also to combine these analytical approachs wit,cocoa etc. In the future,fermented beverages,from observations and occasional analysis to deep,lipides,lipids have been fully investigated,marine substances,particularly those found in ceramic jars,plant tar,resins,récipients céramiques,résidus organiques amorphes,sealing etc.\) aspects of ceramic jars have been c,stratégie analytique,substances naturelles,the challenge will be to explore the structural an,the knowledge of the natural products preserved as,vegetable oil},
 pages = {1-13},
 volume = {138},
 id = {f60205f8-8081-3569-8e7a-af457ee06ee4},
 created = {2020-05-18T21:15:28.689Z},
 file_attached = {false},
 profile_id = {d79123d3-9926-344a-8c93-cba59fa6bcbf},
 group_id = {06f22fdf-e83d-3ef0-85bc-f539d838a225},
 last_modified = {2020-05-18T21:15:28.689Z},
 read = {false},
 starred = {false},
 authored = {false},
 confirmed = {true},
 hidden = {false},
 private_publication = {false},
 abstract = {Grâce aux recherches en archéologie biomoléculaire, la connaissance des substances naturelles conservées sous forme de résidus organiques amorphes a fait des progrès considérables ces dernières années, passant d’observations et analyses ponctuelles à des recherches de fond basées sur l’étude de séries archéologiques conséquentes. Molécules parmi les plus stables face aux divers mécanismes de dégradation, les lipides ont été l’objet de la majorité de ces recherches, en particulier dans les récipients céramiques qui constituent une matrice de conservation privilégiée. Des problématiques d’exploitation des ressources naturelles mais aussi les aspects fonctionnels et techniques \(réparation, imperméabilisation, etc.\) des récipients céramiques ont ainsi pu être développées grâce l’élaboration de stratégies d’analyse adossées à des questionnements archéologiques précis. Par la combinaison d’analyses structurales et isotopiques, de multiples substances ont ainsi pu être identifiées : produits laitiers, cire d’abeille, matières grasses animales, huiles végétales, boissons fermentées, substances d’origine marine, résines et goudrons végétaux, cacao, etc. Tout l’enjeu des recherches futures va être d’exploiter le potentiel informatif de nouveaux marqueurs, qu’ils soient structuraux ou isotopiques mais aussi de coupler ces approches analytiques avec la recherche de micro- et macrorestes potentiellement piégés dans les céramiques de façon à diversifier la gamme des substances naturelles identifiables.},
 bibtype = {article},
 author = {Drieu, Léa and Regert, Martine},
 journal = {Les Nouvelles de l'archéologie}
}

Grâce aux recherches en archéologie biomoléculaire, la connaissance des substances naturelles conservées sous forme de résidus organiques amorphes a fait des progrès considérables ces dernières années, passant d’observations et analyses ponctuelles à des recherches de fond basées sur l’étude de séries archéologiques conséquentes. Molécules parmi les plus stables face aux divers mécanismes de dégradation, les lipides ont été l’objet de la majorité de ces recherches, en particulier dans les récipients céramiques qui constituent une matrice de conservation privilégiée. Des problématiques d’exploitation des ressources naturelles mais aussi les aspects fonctionnels et techniques \(réparation, imperméabilisation, etc.\) des récipients céramiques ont ainsi pu être développées grâce l’élaboration de stratégies d’analyse adossées à des questionnements archéologiques précis. Par la combinaison d’analyses structurales et isotopiques, de multiples substances ont ainsi pu être identifiées : produits laitiers, cire d’abeille, matières grasses animales, huiles végétales, boissons fermentées, substances d’origine marine, résines et goudrons végétaux, cacao, etc. Tout l’enjeu des recherches futures va être d’exploiter le potentiel informatif de nouveaux marqueurs, qu’ils soient structuraux ou isotopiques mais aussi de coupler ces approches analytiques avec la recherche de micro- et macrorestes potentiellement piégés dans les céramiques de façon à diversifier la gamme des substances naturelles identifiables.

@article{
 title = {Feeding Stonehenge: cuisine and consumption at the Late Neolithic site of Durrington Walls},
 type = {article},
 year = {2015},
 pages = {1096-1109},
 volume = {89},
 id = {a081f7a2-5c4a-383d-955a-e108974d36c2},
 created = {2020-05-18T21:18:01.082Z},
 accessed = {2020-04-14},
 file_attached = {false},
 profile_id = {d79123d3-9926-344a-8c93-cba59fa6bcbf},
 group_id = {06f22fdf-e83d-3ef0-85bc-f539d838a225},
 last_modified = {2020-05-18T21:18:01.082Z},
 read = {false},
 starred = {false},
 authored = {false},
 confirmed = {true},
 hidden = {false},
 private_publication = {false},
 bibtype = {article},
 author = {Craig, O.E. and Shillito, L.M. and Albarella, U. and Viner-Daniels, S. and Chan, B. and Cleal, R. and Ixer, R. and Jay, M. and Marshall, P. and Simmons, E. and Wright, E. and Pearson, M.P.},
 journal = {Antiquity}
}

@article{
 title = {Milking the megafauna: Using organic residue analysis to understand early farming practice},
 type = {article},
 year = {2015},
 pages = {1-16},
 volume = {0},
 id = {d88f1f12-371d-336b-a08e-c74004129722},
 created = {2020-05-18T21:18:01.228Z},
 accessed = {2020-04-14},
 file_attached = {false},
 profile_id = {d79123d3-9926-344a-8c93-cba59fa6bcbf},
 group_id = {06f22fdf-e83d-3ef0-85bc-f539d838a225},
 last_modified = {2020-05-18T21:18:01.228Z},
 read = {false},
 starred = {false},
 authored = {false},
 confirmed = {false},
 hidden = {false},
 private_publication = {false},
 bibtype = {article},
 author = {Smyth, J. and Evershed, R. P.},
 journal = {Environmental archaeology}
}

@article{
 title = {Neolithic dairy farming at the extreme of agriculture in northern Europe},
 type = {article},
 year = {2014},
 pages = {20140819},
 volume = {281},
 id = {1ced6b7a-5207-3a65-8fe4-ac98777eb3ff},
 created = {2020-05-18T21:18:01.023Z},
 accessed = {2020-04-14},
 file_attached = {false},
 profile_id = {d79123d3-9926-344a-8c93-cba59fa6bcbf},
 group_id = {06f22fdf-e83d-3ef0-85bc-f539d838a225},
 last_modified = {2020-05-18T21:18:01.023Z},
 read = {false},
 starred = {false},
 authored = {false},
 confirmed = {true},
 hidden = {false},
 private_publication = {false},
 bibtype = {article},
 author = {Cramp, L.J.E. and Evershed, R.P. and Lavento, M. and Halinen, P. and Mannermaa, K. and Oinonen, M. and Kettunen, J. and Perola, M. and Onkamo, P. and Heyd, V.},
 journal = {Royal Society B: Biological Sciences}
}

@article{
 title = {Earliest evidence for cheese making in the sixth millennium BC in northern Europe},
 type = {article},
 year = {2013},
 pages = {522-525},
 volume = {493},
 id = {5040ac03-fb5f-3475-b33a-37c1fdbfab48},
 created = {2020-05-18T21:18:00.819Z},
 accessed = {2020-04-14},
 file_attached = {false},
 profile_id = {d79123d3-9926-344a-8c93-cba59fa6bcbf},
 group_id = {06f22fdf-e83d-3ef0-85bc-f539d838a225},
 last_modified = {2020-05-18T21:18:00.819Z},
 read = {false},
 starred = {false},
 authored = {false},
 confirmed = {false},
 hidden = {false},
 private_publication = {false},
 bibtype = {article},
 author = {Salque, M. and Bogucki, P.I. and Pyzel, J. and Sobkowiak-Tabaka, I. and Grygiel, R. and Szmyt, M. and Evershed, R.P.},
 journal = {Nature}
}

@article{
 title = {New insights into the Early Neolithic economy and management of animals in Southern and Central Europe revealed using lipid residue analyses of pottery vessels},
 type = {article},
 year = {2012},
 pages = {45-61},
 volume = {47},
 id = {31398ec4-ad8a-39bc-9a78-4152c90b28b0},
 created = {2020-05-18T21:18:00.797Z},
 accessed = {2020-04-14},
 file_attached = {false},
 profile_id = {d79123d3-9926-344a-8c93-cba59fa6bcbf},
 group_id = {06f22fdf-e83d-3ef0-85bc-f539d838a225},
 last_modified = {2020-05-18T21:18:00.797Z},
 read = {false},
 starred = {false},
 authored = {false},
 confirmed = {true},
 hidden = {false},
 private_publication = {false},
 bibtype = {article},
 author = {Salque, M. and Radi, G. and Tagliacozzo, A. and Pino Uria, B. and Wolfram, S. and Hohle, I. and Stauble, H. and Whittle, A. and Hofmann, D. and Pechtl, J. and Schade-Lindig, S. and Eisenhauer, U. and Evershed, R.P.},
 journal = {Anthropozoologica}
}

@article{
 title = {Analytical strategies for discriminating archeological fatty substances from animal origin.},
 type = {article},
 year = {2011},
 keywords = {animal fats,archeology,biomarkers,lipids,mass spectrometry,stable isotopes},
 pages = {177-220},
 volume = {30},
 websites = {http://www.ncbi.nlm.nih.gov/pubmed/21337597},
 month = {3},
 id = {791aa212-8c52-3d97-9f1a-f09c61b7efdd},
 created = {2020-05-18T21:16:50.209Z},
 accessed = {2020-04-10},
 file_attached = {false},
 profile_id = {d79123d3-9926-344a-8c93-cba59fa6bcbf},
 group_id = {06f22fdf-e83d-3ef0-85bc-f539d838a225},
 last_modified = {2020-05-18T21:16:50.209Z},
 read = {false},
 starred = {false},
 authored = {false},
 confirmed = {true},
 hidden = {false},
 private_publication = {false},
 abstract = {Mass spectrometry (MS) is an essential tool in the field of biomolecular archeology to characterize amorphous organic residues preserved in ancient ceramic vessels. Animal fats of various nature and origin, namely subcutaneous fats of cattle, sheep, goats, pigs, horses, and also of dairy products, are those most commonly identified in organic residues in archeological pottery. Fats and oils of marine origin have also been revealed. Since the first applications of MS coupled with gas chromatography (GC) in archeology at the end of 1980s, several developments have occurred, including isotopic determinations by GC coupled to isotope ratio MS and identification of triacylglycerols (TAGs) structure by soft ionization techniques (ESI and APCI). The combination of these methods provides invaluable insights into the strategies of exploitation of animal products in prehistory. In this review, I focus on the analytical strategies based upon MS that allow elucidation of the structure of biomolecular constituents and determination of their isotopic values to identify the nature of animal fat components preserved in highly complex and degraded archeological matrices.},
 bibtype = {article},
 author = {Regert, M},
 doi = {10.1002/mas.20271},
 journal = {Mass spectrometry reviews},
 number = {2}
}

Mass spectrometry (MS) is an essential tool in the field of biomolecular archeology to characterize amorphous organic residues preserved in ancient ceramic vessels. Animal fats of various nature and origin, namely subcutaneous fats of cattle, sheep, goats, pigs, horses, and also of dairy products, are those most commonly identified in organic residues in archeological pottery. Fats and oils of marine origin have also been revealed. Since the first applications of MS coupled with gas chromatography (GC) in archeology at the end of 1980s, several developments have occurred, including isotopic determinations by GC coupled to isotope ratio MS and identification of triacylglycerols (TAGs) structure by soft ionization techniques (ESI and APCI). The combination of these methods provides invaluable insights into the strategies of exploitation of animal products in prehistory. In this review, I focus on the analytical strategies based upon MS that allow elucidation of the structure of biomolecular constituents and determination of their isotopic values to identify the nature of animal fat components preserved in highly complex and degraded archeological matrices.

@inbook{
 type = {inbook},
 year = {2008},
 pages = {527-535},
 publisher = {England. Excavation and survey of a Neolithic monument complex and its surrounding landscape. English Heritage},
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 chapter = {Organic residue analysis of pottery vessels: determination of vessel use and radiocarbon dates}
}

@inbook{
 type = {inbook},
 year = {2007},
 pages = {30-44},
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 author = {Regert, Martine},
 editor = {Poulain, Jean-Pierre},
 chapter = {Produits de la ruche, produits laitiers et matières végétales},
 title = {L'homme, le mangeur et l'animal. Qui nourrit l'autre ?}
}

@article{
 title = {Molecular criteria for discriminating adipose fat and milk from different species by NanoESI MS and MS/MS of their triacylglycerols: application to archaeological remains.},
 type = {article},
 year = {2007},
 pages = {6182-92},
 volume = {79},
 websites = {http://www.ncbi.nlm.nih.gov/pubmed/17637040},
 month = {8},
 day = {15},
 id = {a3d52515-9522-3e77-bac2-1b0d61fd33a5},
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 abstract = {A new multistep analytical methodology is described in this paper for the precise identification of triacylglycerols, which are biomarkers of dairy products and subcutaneous fats, that may be chemically identified in archaeological pottery. It consists of the analysis of the total lipid extract from different kinds of fats by high-temperature gas chromatography, performed in order to select the ceramic vessels in which animal fats are well preserved, followed by nanoelectrospray QqTOF mass spectrometry that allows for distinguishing the specific origins of the lipids detected (namely, cow, sheep, or goat). The analysis of model samples, cow and goat dairy products and cow and sheep adipose fats, was successfully achieved. The fatty acid composition of each triacylglycerol was identified, which allowed for the discrimination of subcutaneous fats and dairy fats and distinguishing between cow and goat milk. This methodology was then applied to archaeological samples, and the presence of goat milk, cow milk, and possibly sheep subcutaneous fat was assessed based on the discriminating criteria found on modern fats.},
 bibtype = {article},
 author = {Mirabaud, Sigrid and Rolando, Christian and Regert, Martine},
 doi = {10.1021/ac070594p},
 journal = {Analytical chemistry},
 number = {16}
}

A new multistep analytical methodology is described in this paper for the precise identification of triacylglycerols, which are biomarkers of dairy products and subcutaneous fats, that may be chemically identified in archaeological pottery. It consists of the analysis of the total lipid extract from different kinds of fats by high-temperature gas chromatography, performed in order to select the ceramic vessels in which animal fats are well preserved, followed by nanoelectrospray QqTOF mass spectrometry that allows for distinguishing the specific origins of the lipids detected (namely, cow, sheep, or goat). The analysis of model samples, cow and goat dairy products and cow and sheep adipose fats, was successfully achieved. The fatty acid composition of each triacylglycerol was identified, which allowed for the discrimination of subcutaneous fats and dairy fats and distinguishing between cow and goat milk. This methodology was then applied to archaeological samples, and the presence of goat milk, cow milk, and possibly sheep subcutaneous fat was assessed based on the discriminating criteria found on modern fats.

@article{
 title = {Dairying in antiquity. III Evidence from absorbed lipid residues dating to the British Neolithic},
 type = {article},
 year = {2005},
 pages = {523-546},
 volume = {32},
 id = {986ddaa4-d84e-3c60-9afa-08bfa682c3c0},
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 read = {false},
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 authored = {false},
 confirmed = {true},
 hidden = {false},
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 bibtype = {article},
 author = {Copley, M.S. and Berstan, R. and Dudd, S.N. and Aillaud, S. and Mukherjee, A.J.},
 journal = {Journal of Archaeological Science}
}

@inbook{
 type = {inbook},
 year = {2005},
 pages = {14-31},
 city = {Oxford},
 edition = {Oxbow},
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 author = {Greenfield, Haskel J.},
 editor = {Mulville, J. and Outram, A.},
 chapter = {A reconsideration of the Secondary Products Revolution in south-eastern Europe: on the origins and use of domestic animals for milk, wool, and traction in the central Balkans},
 title = {The zooarchaeology of fats, oils, milk and dairying}
}

@article{
 title = {Processing of milk products in pottery vessels through British prehistory},
 type = {article},
 year = {2005},
 pages = {895-908},
 volume = {79},
 id = {171a756c-64bd-3148-b382-2c050a6fdaac},
 created = {2020-05-18T21:18:00.857Z},
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 journal = {Antiquity}
}

@article{
 title = {Did the first farmers of central and eastern Europe produce dairy foods?},
 type = {article},
 year = {2005},
 keywords = {Ceramic,Dairying,Faunal remains,Lipids,Stable isotopes},
 pages = {882-894},
 volume = {79},
 publisher = {Antiquity Ltd},
 id = {576a04c4-e631-3ba6-bbf0-645221703111},
 created = {2020-05-18T21:18:01.234Z},
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 last_modified = {2020-05-18T21:18:01.234Z},
 read = {false},
 starred = {false},
 authored = {false},
 confirmed = {true},
 hidden = {false},
 private_publication = {false},
 abstract = {Although the origins of domestic animals have been well-documented, it is unclear when livestock were first exploited for secondary products, such as milk. The analysis of remnant fats preserved in ceramic vessels from two agricultural sites in central and eastern Europe dating to the Early Neolithic (5900-5500 cal BC) are best explained by the presence of milk residues. On this basis, the authors suggest that dairying featured in early European farming economies. The evidence is evaluated in the light of analysis of faunal remains from this region to determine the scale of dairying. It is suggested that dairying-perhaps of sheep or goats-was initially practised on a small scale and was part of a broad mixed economy.},
 bibtype = {article},
 author = {Craig, Oliver E. and Chapman, John and Heron, Carl and Willis, Laura H. and Bartosiewicz, László and Taylor, Gillian and Whittle, Alasdair and Collins, Matthew},
 doi = {10.1017/S0003598X00115017},
 journal = {Antiquity},
 number = {306}
}

Although the origins of domestic animals have been well-documented, it is unclear when livestock were first exploited for secondary products, such as milk. The analysis of remnant fats preserved in ceramic vessels from two agricultural sites in central and eastern Europe dating to the Early Neolithic (5900-5500 cal BC) are best explained by the presence of milk residues. On this basis, the authors suggest that dairying featured in early European farming economies. The evidence is evaluated in the light of analysis of faunal remains from this region to determine the scale of dairying. It is suggested that dairying-perhaps of sheep or goats-was initially practised on a small scale and was part of a broad mixed economy.

@article{
 title = {Direct chemical evidence for widespread dairying in prehistoric Britain},
 type = {article},
 year = {2003},
 pages = {1524-1529},
 volume = {100},
 id = {994f1c83-e4bd-38f7-952e-95ed0a0e843c},
 created = {2020-05-18T21:18:01.016Z},
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 author = {Copley, M.S. and Berstan, R. and Dudd, S.N. and Docherty, G. and Mukherjee, A.J. and Straker, V. and Payne, R.S. and Evershed, P.},
 journal = {Proceedings of the National Academy of Sciences of the United States of America}
}

@article{
 title = {New chromatographic, mass spectrometric and stable isotope approaches to the classification of degraded animal fats preserved in archaeological pottery},
 type = {article},
 year = {1999},
 keywords = {Archeology,Ceramics,Fats,Fatty acids,Lipids},
 pages = {209-221},
 volume = {833},
 month = {2},
 day = {19},
 id = {7fc88e0e-6b02-3700-be94-6dde167d1cf6},
 created = {2020-05-18T21:18:00.756Z},
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 last_modified = {2020-05-18T21:18:00.756Z},
 read = {false},
 starred = {false},
 authored = {false},
 confirmed = {true},
 hidden = {false},
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 abstract = {A new method is described for distinguishing between animal fats preserved in ancient pottery. Analysis of lipid fractions from two morphologically distinct vessel types (lamps and 'dripping dishes') using on-line gas chromatography-combustion-isotope ratio mass spectrometry (GC-C-IRMS) showed that they could be distinguished by plotting the δ13C value for n-hexadecanoic acid against that for n-octadecanoic acid. The δ13C values obtained for modern reference fats from domesticated animals likely to have been important in antiquity showed the lamp extracts to correlate with ruminant animal fat, such as sheep or cattle, whereas the 'dripping dishes' had δ13C values similar to those of non-ruminant animal fat, such as pig. These findings were entirely consistent with distributional information obtained by GC and with positional isomer information gained from analysis of dimethyldisulphide derivatives of the monounsaturated fatty acids. The results indicate that GC-C-IRMS has considerable potential for the classification of animal fats absorbed in ancient pottery particularly where fatty acid distributions have been altered by degradation during vessel use or burial. δ13C values were also shown to be of value in detecting the use of vessels in the processing of animal products from more than one source. Copyright (C) 1999 Elsevier Science B.V.},
 bibtype = {article},
 author = {Mottram, H. R. and Dudd, S. N. and Lawrence, G. J. and Stott, A. W. and Evershed, R. P.},
 doi = {10.1016/S0021-9673(98)01041-3},
 journal = {Journal of Chromatography A},
 number = {2}
}

A new method is described for distinguishing between animal fats preserved in ancient pottery. Analysis of lipid fractions from two morphologically distinct vessel types (lamps and 'dripping dishes') using on-line gas chromatography-combustion-isotope ratio mass spectrometry (GC-C-IRMS) showed that they could be distinguished by plotting the δ13C value for n-hexadecanoic acid against that for n-octadecanoic acid. The δ13C values obtained for modern reference fats from domesticated animals likely to have been important in antiquity showed the lamp extracts to correlate with ruminant animal fat, such as sheep or cattle, whereas the 'dripping dishes' had δ13C values similar to those of non-ruminant animal fat, such as pig. These findings were entirely consistent with distributional information obtained by GC and with positional isomer information gained from analysis of dimethyldisulphide derivatives of the monounsaturated fatty acids. The results indicate that GC-C-IRMS has considerable potential for the classification of animal fats absorbed in ancient pottery particularly where fatty acid distributions have been altered by degradation during vessel use or burial. δ13C values were also shown to be of value in detecting the use of vessels in the processing of animal products from more than one source. Copyright (C) 1999 Elsevier Science B.V.

@article{
 title = {A Neolithic revolution? New evidence of diet in the British Neolithic},
 type = {article},
 year = {1999},
 pages = {891-897},
 volume = {73},
 id = {e8217069-c3c4-397c-bed7-ac6e0ef053e3},
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 bibtype = {article},
 author = {Richards, M.P. and Hedges, R.},
 journal = {Antiquity}
}