Posted on 10/08/2024 1:42:35 PM PDT by SunkenCiv
A study on earthen pots from more than 4,000 years ago sheds new light on dietary habits and cooking techniques during the Harappan era. It was conducted by a team of researchers... They examined residues discovered in black and red pottery from Surkotada, a Harappan site in Gujarat's Kutch district that was occupied for approximately 400 years...
The analysis of lipid residues (fatty compounds) indicated that during the early stages of the settlement, the inhabitants most probably employed both boiling and frying techniques to prepare their food... the team discovered skeletal remains outside the fortified region of the Harappan-era settlement. The skeleton was found in a fetal position, and it is thought that the burial might have occurred during an earlier phase of the town's existence. Near the skeleton, six bowls of large black and red ware were found — four near the head and two near the knee. These six bowls underwent lipid residue analysis...
The initial hypothesis suggests that the pots contained plant-based food and marine food, such as shellfish.
Previous archaeological studies conducted in Gujarat have provided a rich picture of the diet and culinary practices of the Harappans — they had different pots for storage and cooking and their diet comprised both plant-based and animalbased diet.
According to another paper, presented at the conference by G S Abhayan, remains of 21 distinct fish species belonging to 13 different families were discovered at various Harappan-era archaeological sites in Gujarat, including Bagasra, Kanmer, Shikarpur, Navinal and Kotada Bhadli. Abhayan noted that the presence of fish remains at several inland sites suggests the existence of a well-organised transportation system for this perishable food item. The diet of the Harappan people included both marine and freshwater fish species, he added.
(Excerpt) Read more at timesofindia.indiatimes.com ...
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