A Pre-Aksumite Culinary Practice at the Mezber Site, Northern Ethiopia

Abstract

This study integrates ethnoarchaeological, archaeological, and microbotanical evidence to investigate ancient culinary practice at the Pre-Aksumite archaeological site of Mezber (1600 BC-AD 1) in Eastern Tigrai, northern Ethiopia. Starch grains were successfully extracted from Mezber grinding stones and four taxa were identified to cf. Fabaceae and sub-groups of Poaceae. The small sample of starch extracted from the grinding stones appears to be in general agreement with the Pre-Aksumite macro-botanical record. Recovered starches were damaged by grinding and heat treatment both of which suggest they were deposited on grinding stones through food preparation activities involving grinding. Ethnoarchaeological studies of grinding stone surfaces and cooking practice were completed to provide an interpretive context for archaeological starch and grinding stone evidence. Heating damage observed on cf. Triticeae starch suggests that Mezber inhabitants were processing roasted barley flour which is a widespread culinary practice today.