An exciting new study that looks at food residues ancient Indus pots found in sites around Rakigarhi to decode the foodstuffs that once were in those pots. By examining the lipids or fatty acids that can be extracted from pots and pottery fragments, investigators were able to determine some of the foodstuffs in the pots.
Articles on the dietary or culinary eating habits, potential restaurants, cooking, and food made and eaten by the ancient Indus Valley people.
What did ancient Indus people eat? What kind of crops did they grow? What did they cook? How might these things differ by city, town and region? To even get close to answering these questions, one needs a "a systematic collation of all primary published macrobotanical data, regardless of their designation as ‘crop’, ‘fully domesticated’ or ‘wild/weedy’ species," writes author Jennifer Bates.
An excellent recent (2019) summary of what we know about ancient Indus foods that were, likely and speculatively, derived from plant resources, and what implications these diverse discoveries over the years have for our understanding of ancient Indus society.
Another sign of the growing importance of archaeobotanical datasets and the way in which qualitative and quantitative analysis can be used to paint a richer picture of something as complex as agriculture and nutrition in ancient Indus times.
Understanding the interplay between subsistence systems and settlement patterns is crucial for interpretation of past economies and culture change. The Late Harappan (1900-1700 BCE) in Gujarat, India, witnessed a significant increase in the number of settlements in the arid regions.
A broad range of the questions that can be asked of macrobotanical plant remains from an urban site are highlighted, using the site of Harappa as an example. The topics addressed include the uses of domesticated and wild plants, the nature of agricultural and cooking technologies, types of fodder and fuel, and the use of plant products in manufacturing processes.