Unveiling the culinary tradition of 'focaccia' in Late Neolithic Mesopotamia by way of the integration of use-wear, phytolith & organic-residue analyses.

Recent studies suggest that in Upper Mesopotamia during the Late Neolithic period, specifically between 6400 and 5900 BCE, simple cereal flour doughs were baked in domed ovens using ceramic pans, commonly known as husking trays. Adopting an integrated approach that investigates various types of evidence, such as use-wear, phytoliths, and organic residues, we further refined and explored this hypothesis. Analysis of a sample of 13 sherds belonging to these trays from Mezraa Teleilat, Akarçay Tepe, and Tell Sabi Abyad provides evidence that a limited number of them could have been used to bake 'focaccia'-like products with ingredients such as lard or oil.

Diversified pottery use across 5th and 4th millennium cal BC Neolithic coastal communities along the Strait of Gibraltar.

Unlabelled: The region around the Strait of Gibraltar offered Neolithic societies a bridge connecting Iberia and North Africa. Using the sea for access to additional resources, Neolithic groups in the area developed close links with this territory as evidenced by its burial rites and storage practices. Nonetheless, the role pottery and its contents may have had in the labour activities of these groups is not well understood.

First molecular and isotopic evidence of millet processing in prehistoric pottery vessels.

Analysis of organic residues in pottery vessels has been successful in detecting a range of animal and plant products as indicators of food preparation and consumption in the past. However, the identification of plant remains, especially grain crops in pottery, has proved elusive. Extending the spectrum is highly desirable, not only to strengthen our understanding of the dispersal of crops from centres of domestication but also to determine modes of food processing, artefact function and the culinary significance of the crop.