Abstract
Cereals, in addition to being a major ingredient in daily meals, also play a role in the preparation of foodstuffs for ritual purposes. This paper deals with finds that may correspond to such ritual preparations retrieved from the hillfort site of Stillfried an der March. The site, spreading across an area of ca. 23 ha, held a very important position among settlements of Late Urnfield period (particularly during the 10th– 9th c. BCE), acting as a central place where large scale storage of grain as well as textile and metal production took place under the control of local elites. Three incomplete ring-shaped charred organic objects, found together with 14 rings and ring fragments made of clay were discovered in a secondary filled silo pit, excavated among a total of about 100 pits of this kind at the site. The overall good state of preservation of the organic ring fragments suggests that they were deposited intact on the bottom of the pit and covered well so that no re-deposition or damage occurred. This could be indicate their intentional placement in this position. Light and scanning electron microscopy revealed that the charred organic rings are cereal products containing hulled barley and a wheat species. Indications that the objects were shaped from a wet cereal mixture and had been subsequently dried without baking are discussed, as well as the possible significance of the find assemblage. The annular objects are put in context with the contemporary cereal spectrum as well as other cereal preparations from Stillfried, outlining their different chaînes opératoires for handling cereal food.
Highlights
The importance of food, or rather, of different meals, for the constitution of individual and collective identities, and likewise as a means of social stratification, has long been a topic in the philosophy of culture and in social and historical anthropology [1,2,3], becoming a key topic in archaeology with ever-increasing importance [4,5,6]
In stark contrast to the vast evidence on crop diversity [7, 8], the scarcity of archaeological finds of food preparations and the even scarcer evidence on their ways of production has left a large component of past meals poorly understood and investigated, while conclusions from the archaeobotanical side had to remain on the level of anecdotic evidence
Hulled barley is without doubt an ingredient of the bread-like object, as concluded from the evidence of a Hordeum vulgare glume remain
Summary
The importance of food, or rather, of different meals, for the constitution of individual and collective identities, and likewise as a means of social stratification, has long been a topic in the philosophy of culture and in social and historical anthropology [1,2,3], becoming a key topic in archaeology with ever-increasing importance [4,5,6]. The choices of plant species, their respective parts to be consumed [14,15,16] and the transformation of those into meals involves their incorporation into the social space of a civilization. Each of those meals reflects individual life experiences, collective memory, and identity [5, 17,18,19]. Archaeological remains of meals in whatever form shall clearly be regarded as parts of a material culture [26], requiring no less concise classification criteria and typologies than artefacts made of metal, ceramics, or glass [27, 28]
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