{"id":54367,"date":"2022-01-24T09:25:07","date_gmt":"2022-01-24T08:25:07","guid":{"rendered":"https:\/\/aktuelles.uni-frankfurt.de\/?p=54367"},"modified":"2023-02-17T13:37:09","modified_gmt":"2023-02-17T12:37:09","slug":"leafy-greens-first-dished-up-3500-years-ago","status":"publish","type":"post","link":"https:\/\/aktuelles.uni-frankfurt.de\/en\/english\/leafy-greens-first-dished-up-3500-years-ago\/","title":{"rendered":"Leafy greens first dished up 3,500 years ago"},"content":{"rendered":"<div class=\"wp-block-image\"><figure class=\"aligncenter size-full is-resized\"><a href=\"https:\/\/aktuelles.uni-frankfurt.de\/wp-content\/uploads\/2022\/01\/beitragsbild_pm_01_Pot_Ifana_PM.jpg\"><img fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/aktuelles.uni-frankfurt.de\/wp-content\/uploads\/2022\/01\/beitragsbild_pm_01_Pot_Ifana_PM.jpg\" alt=\"\" class=\"wp-image-54345\" width=\"650\" height=\"450\" srcset=\"https:\/\/aktuelles.uni-frankfurt.de\/wp-content\/uploads\/2022\/01\/beitragsbild_pm_01_Pot_Ifana_PM.jpg 650w, https:\/\/aktuelles.uni-frankfurt.de\/wp-content\/uploads\/2022\/01\/beitragsbild_pm_01_Pot_Ifana_PM-300x208.jpg 300w\" sizes=\"(max-width: 650px) 100vw, 650px\" \/><\/a><figcaption>Excavation of a Nok vessel at the Ifana 3 site. (Photo: Peter Breunig)<\/figcaption><\/figure><\/div>\n\n\n\n<p><strong>Leafy vegetables accompany many West African dishes, such as pounded yam in the south of the region. In collaboration with chemists from the University of Bristol, researchers from Goethe University have now successfully shown that the origins of such dishes date back 3,500 years.<\/strong><\/p>\n\n\n\n<p>Over 450 prehistoric pots were examined, 66 of them contained traces of lipids, that is, substances insoluble in water. On behalf of the Nok research team at Goethe University, chemists from the University of Bristol extracted lipid profiles, with the aim of revealing which plants had been used. The results have now been published in \u201cArchaeological and Anthropological Sciences\u201d: over a third of the 66 lipid profiles displayed very distinctive and complex distributions \u2013 indicating that different plant species and parts had been processed.<\/p>\n\n\n\n<p>Today, leafy vegetables, for example the cooked leaves of trees such as the baobab (<em>Adansonia digitata<\/em>) or of the shrubby \u2013 <em>nomen est omen<\/em> \u2013 bitter leaf (<em>Vernonia amygdalina<\/em>), accompany many West African dishes. These leafy sauces are enhanced with spices and vegetables as well as fish or meat, and complement the starchy staples of the main dish, such as pounded yam in the southern part of West Africa or thick porridge made from pearl millet in the drier savannahs in the north. By combining their expertise, archaeology and archaeobotany researchers at Goethe University and chemical scientists from the University of Bristol have corroborated that the origins of such West African dishes date back 3,500 years.<\/p>\n\n\n\n<p>The studies are part of a project funded by the German Research Foundation, which was headed by Professor Peter Breunig and Professor Katharina Neumann and ended in December 2021. For over twelve years, archaeologists and archaeobotanists from Goethe University studied the Nok culture of Central Nigeria, which is known for its large terracotta figures and early iron production in West Africa in the first millennium BC \u2013 although the roots of the Nok culture in fact stretch back to the middle of the second millennium. Research focused above all on the social context in which the sculptures were created, that is, including eating habits and economy. Using carbonised plant remains from Central Nigeria, it was possible to prove that the Nok people grew pearl millet. But whether they also used starchy plants, such as yam, and which dishes they prepared from the pearl millet had so far been a mystery.<\/p>\n\n\n\n<p>\u201cCarbonised plant remains such as seeds and nutshells preserved in archaeological sediments reflect only part of what people ate back then,\u201d explains Professor Katharina Neumann. They hoped, she says, that the chemical analyses would deliver additional insights into food preparation. And indeed, with the help of lipid biomarkers and analyses of stable isotopes, the researchers from Bristol were able to show, by examining over 450 prehistoric pots, that the Nok people included different plant species in their diet.<\/p>\n\n\n\n<p>Dr Julie Dunne from the University of Bristol\u2019s Organic Geochemistry Unit says: \u201cThese unusual and highly complex plant lipid profiles are the most varied seen (globally) in archaeological pottery to date.\u201d There appear to be at least seven different lipid profiles in the vessels, which clearly indicates the processing of various plant species and plant organs in these vessels, possibly including underground storage organs (tubers) such as yam.<\/p>\n\n\n\n<p>Since the beginning of the project, the archaeobotanists have sought evidence for the early use of yam. After all, the Nok region is situated in the \u201cyam belt\u201d of West Africa, that is, the area of the continent in which yam is nowadays grown. Carbonised remains are of no further help here because the soft flesh of the tubers is often poorly preserved and mostly non-specific as well. The chemical analyses indicate that \u2013 apart from leaves and other as yet unidentified vegetables \u2013 the Nok people also cooked plant tissue containing suberin. This substance is found in the periderm of both overground and underground plant organs \u2013 possibly a first indication that yam was used, if not the unequivocal proof hoped for.<\/p>\n\n\n\n<p>Through the archaeobotanical study of carbonised remains, pearl millet (<em>Cenchrus americanus<\/em>) and cowpea (<em>Vigna unguiculata<\/em>), the oily fruits of the African elemi (<em>Canarium schweinfurthii<\/em>) and a fruit known as African peach (<em>Nauclea latifolia<\/em>), which due to its high number of seeds is reminiscent of a large fig, were already known. Molecular analysis now rounds off the picture of food preparation at the sites of the Nok culture. Archaeobotanist Dr Alexa H\u00f6hn from Goethe University explains: \u201cThe visible and invisible remains of food preparation in the archaeological sediment and the pottery give us a much more complete picture of past eating habits. This new evidence suggests a significant time depth in West African cuisine.\u201d &nbsp;<\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#eeeeee\"><strong>Publication:<\/strong> Julie Dunne, Alexa H\u00f6hn, Katharina Neumann, Gabriele Franke, Peter Breunig, Louis Champion, Toby Gillard, Caitlin Walton\u2011Doyle, Richard P. Evershed Making the invisible visible: tracing the origins of plants in West African cuisine through archaeobotanical and organic residue analysis. Archaeological and Anthropological Sciences <a href=\"https:\/\/doi.org\/10.1007\/s12520-021-01476-0\">https:\/\/doi.org\/10.1007\/s12520-021-01476-0<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>Leafy vegetables accompany many West African dishes, such as pounded yam in the south of the region. In collaboration with chemists from the University of Bristol, researchers from Goethe University [&hellip;]<\/p>\n","protected":false},"author":8,"featured_media":54345,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_eb_attr":"","_price":"","_stock":"","_tribe_ticket_header":"","_tribe_default_ticket_provider":"","_ticket_start_date":"","_ticket_end_date":"","_tribe_ticket_show_description":"","_tribe_ticket_show_not_going":false,"_tribe_ticket_use_global_stock":"","_tribe_ticket_global_stock_level":"","_global_stock_mode":"","_global_stock_cap":"","_tribe_rsvp_for_event":"","_tribe_ticket_going_count":"","_tribe_ticket_not_going_count":"","_tribe_tickets_list":"[]","_tribe_ticket_has_attendee_info_fields":false,"footnotes":""},"categories":[126,254],"tags":[274,273],"post_folder":[],"class_list":["post-54367","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-english","category-research","tag-cultures-and-arts","tag-linguistics"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Leafy greens first dished up 3,500 years ago | Aktuelles aus der Goethe-Universit\u00e4t Frankfurt<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aktuelles.uni-frankfurt.de\/en\/english\/leafy-greens-first-dished-up-3500-years-ago\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Leafy greens first dished up 3,500 years ago | Aktuelles aus der Goethe-Universit\u00e4t Frankfurt\" \/>\n<meta property=\"og:description\" content=\"Leafy vegetables accompany many West African dishes, such as pounded yam in the south of the region. 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