Appendix Five. Chemical Identification of the Beverage and Food Remains in Tumulus MM

Patrick McGovern

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Appendix Five. Chemical Identification of the Beverage and Food Remains in Tumulus MM

In: The Gordion Wooden Objects, Volume 1 The Furniture from Tumulus MM (2-vol. set)

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Patrick McGovern

Patrick McGovern
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Type:: Chapter

Pages:: 177–187

DOI:: https://doi.org/10.1163/9789047442868_015

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Dar Hadith al Hassania

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Abstract

Between 1997 and 1999, ancient organic remains contained in 29 of the bronze and pottery vessels from Tumulus MM were analyzed. The MASCA Molecular Archaeology Laboratory relies on three chemical techniques- Diffuse-Reflectance Infrared Fourier-Transform Spectrometry (DRIFTS), High-Performance Liquid Chromatography (HPLC), and Feigl spot tests- to test an ancient organic sample for the presence of marker or fingerprint compounds, which are correlated to natural products of archaeological significance. A compound is said to be "present" only if it is attested by all three analyses. The "beverage" samples from Tumulus MM are all chemically consistent with one another, and are best interpreted as a "mixed fermented beverage" of wine, barley beer, and honey mead. The chemical analyses of the "food" and "beverage" residues in Tumulus MM successfully identified the components of the hypothesized "funerary feast," whose "leftovers" were deposited with the deceased after the funeral.

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The Gordion Wooden Objects, Volume 1 The Furniture from Tumulus MM (2-vol. set)

Series: Culture and History of the Ancient Near East, Volume: 32

E-Book ISBN:: 9789047442868

Publisher:: Brill

Print Publication Date:: 01 Jan 2010

Subjects
- Ancient Near East and Egypt
  - History
  - Archaeology, Art & Architecture

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Appendix Five. Chemical Identification of the Beverage and Food Remains in Tumulus MM

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The Gordion Wooden Objects, Volume 1 The Furniture from Tumulus MM (2-vol. set)

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