Revealing the Monastic Kitchen: Chemical Analysis of the Soil Inside the Monastery of Cornellana (North‐West Spain)

Abstract

The residues deposited on the floor of the kitchen of the monastery of Cornellana (Asturias, Spain), while it was still in use in the 18th century, have been analysed using different techniques, including the Kjeldahl method, phenol – sulphuric acid assay, FT–IR, SEM–EDX and LOI. This has allowed us to determine the areas of concentration of proteins, carbohydrates, fatty acids, phosphorus and carbonates, and thus approach the interpretation of the layout of the different areas of activity related to the treatment and cooking of foodstuffs in the kitchen. In any case, and regardless of the fact that this is the first time that these techniques have been applied to study a monastic kitchen in the Iberian Peninsula, the aim of this research is to demonstrate their applicability to other case studies of this integrated set of analytical techniques, some of which are not used very often in the analysis of concentrations of residues and analysis of areas of activity on archaeological soils.