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Cooked and raw. Fruits and seeds in the Iberian Palaeolithic

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Cooked and raw. Fruits and seeds in the Iberian Palaeolithic

dc.contributor.author	Badal García, Ernestina
dc.contributor.author	Martínez Varea, Carmen María
dc.date.accessioned	2023-02-15T13:23:37Z
dc.date.available	2023-02-16T05:45:06Z
dc.date.issued	2022	es_ES
dc.identifier.citation	Badal, E.; Martínez Varea, C.M. (2022). Cooked and raw. Fruits and seeds in the Iberian Palaeolithic. En S.M. Valamoti et al (eds). Cooking with plats in Ancien Europe and Beyond, 201-218. Published by Sidestone Press, Leiden	es_ES
dc.identifier.uri	https://hdl.handle.net/10550/85457
dc.description.abstract	Fruits, seeds, leaves and underground storage organs were all consumed by human groups during the Palaeolithic. These plant foodstuffs provided humans with minerals, vitamins and nutrients essential for optimal health. In this sense, fire control was a crucial human achievement since cooking allowed the physical and chemical modification of these elements by eliminating toxins, enhancing the digestion of foodstuffs and increasing their energy value. The use of fire during plant processing increases the potential preservation of archaeobotanical remains, as well. Based on the preserved plant elements and their characteristics, the chaîne opératoire of plant consumption can be reconstructed. In this chapter we focus on the gathering and processing of fruits and seeds of three plant species during the Palaeolithic in the Iberian Peninsula. We stress the role of fire as a processing tool and as a preservation agent. The plants in question are Pinus pinea L. (stone pine), Corispermum gallicum Iljin (bugseed), and Corema album (L.) D. Don ex Steudel (Portuguese crowberry). The archaeobotanical remains preserved in the three sites discussed here, namely Figueira Brava (Setúbal, Portugal), Cueva de Nerja (Málaga, Spain) and Cova de les Cendres (Alicante, Spain) prove that Neanderthals and modern humans had similar skills regarding the control of fire during all stages of the combustion process, and demonstrate the implementation of multi-step processing, especially at the end of the Upper Palaeolithic. By avoiding cutting down the species that provided food, these Palaeolithic groups carried out sustainable vegetation management, as well.	es_ES
dc.description.abstract	Fruits, seeds, leaves and underground storage organs were all consumed by human groups during the Palaeolithic. These plant foodstuffs provided humans with minerals, vitamins and nutrients essential for optimal health. In this sense, fire control was a crucial human achievement since cooking allowed the physical and chemical modification of these elements by eliminating toxins, enhancing the digestion of foodstuffs and increasing their energy value. The use of fire during plant processing increases the potential preservation of archaeobotanical remains, as well. Based on the preserved plant elements and their characteristics, the chaîne opératoire of plant consumption can be reconstructed. In this chapter we focus on the gathering and processing of fruits and seeds of three plant species during the Palaeolithic in the Iberian Peninsula. We stress the role of fire as a processing tool and as a preservation agent. The plants in question are Pinus pinea L. (stone pine), Corispermum gallicum Iljin (bugseed), and Corema album (L.) D. Don ex Steudel (Portuguese crowberry). The archaeobotanical remains preserved in the three sites discussed here, namely Figueira Brava (Setúbal, Portugal), Cueva de Nerja (Málaga, Spain) and Cova de les Cendres (Alicante, Spain) prove that Neanderthals and modern humans had similar skills regarding the control of fire during all stages of the combustion process, and demonstrate the implementation of multi-step processing, especially at the end of the Upper Palaeolithic. By avoiding cutting down the species that provided food, these Palaeolithic groups carried out sustainable vegetation management, as well.	en_US
dc.language.iso	en	es_ES
dc.publisher	Soultana Maria Valamoti, Anastasia Dimoula, Maria Ntinou	es_ES
dc.subject	Palaeolithic	es_ES
dc.subject	Food processing	es_ES
dc.subject	Pine nuts	es_ES
dc.subject	Berries and seeds	es_ES
dc.subject	Fire	es_ES
dc.title	Cooked and raw. Fruits and seeds in the Iberian Palaeolithic	es_ES
dc.type	book part	es_ES
dc.accrualmethod	-	es_ES
dc.embargo.terms	0 days	es_ES