The Early Gravettian inhabitants of Grotta Paglicci (sublayer 23 A) are currently the most ancient hunter–gatherers able to process plants to obtain flour. They also developed targeted technologies for complex processing of the plant portions before grinding. The present study testifies for the first time, to our knowledge, the performance of a thermal pretreatment that could have been crucial in a period characterized by a climate colder than the current one. The starch record on the Paglicci grinding stone is currently the most ancient evidence of the processing of Avena (oat).

Multistep food plant processing at Grotta Paglicci (Southern Italy) around 32,600 cal B.P / Mariotti, Marta; Foggi, Bruno; Aranguren, Biancamaria; Ronchitelli, Annamaria; Revedin, Anna. - In: PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA. - ISSN 0027-8424. - STAMPA. - 112:(2015), pp. 12075-12080. [10.1073/pnas.1505213112]

Multistep food plant processing at Grotta Paglicci (Southern Italy) around 32,600 cal B.P

MARIOTTI, MARTA;FOGGI, BRUNO;
2015

Abstract

The Early Gravettian inhabitants of Grotta Paglicci (sublayer 23 A) are currently the most ancient hunter–gatherers able to process plants to obtain flour. They also developed targeted technologies for complex processing of the plant portions before grinding. The present study testifies for the first time, to our knowledge, the performance of a thermal pretreatment that could have been crucial in a period characterized by a climate colder than the current one. The starch record on the Paglicci grinding stone is currently the most ancient evidence of the processing of Avena (oat).
2015
112
12075
12080
Mariotti, Marta; Foggi, Bruno; Aranguren, Biancamaria; Ronchitelli, Annamaria; Revedin, Anna
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Utilizza questo identificatore per citare o creare un link a questa risorsa: https://hdl.handle.net/2158/1010518
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