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Chapter 4 - Incorporating New Methods II: Residue Chemistry

Published online by Cambridge University Press:  03 October 2019

Alan K. Outram  and
Amy Bogaard
Alan K. Outram
Affiliation:
University of Exeter
Amy Bogaard
Affiliation:
University of Oxford
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Summary

Chapter 4 is about the organic residue analysis, both of lipids and proteins, concentrating particularly on the identification of foods and other substances absorbed into pottery vessels, but also considers dental calculus. The chapter considers the middle range theory behind reaching conclusions regarding diet from the reconstructing the past contents of a particular class of material culture.

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Subsistence and Society in Prehistory
New Directions in Economic Archaeology
 , pp. 75 - 98
Publisher: Cambridge University Press
Print publication year: 2019

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