Food

Articles on the dietary or culinary eating habits, potential restaurants, cooking, and food made and eaten by the ancient Indus Valley people.

Domestic food practice and vessel-use at Salūt-ST1, central Oman, during the Umm an-Nar period

A Sherlock Holmes-style investigation into over four thousand year old pots to determine, as best as modern lipid residue analysis allows, the foodstuffs that they once held to draw a bigger and better picture of food practices on the Arabian Gulf during the so-called Umm an-Nar period (ca. 2700-2000 BCE). Many of these pots were imported ancient Indus Black-Slipped Jars.

Feeding ancient cities in South Asia: dating the adoption of rice, millet and tropical pulses in the Indus civilisation

An investigation of the agricultural practices that supported the rise of the Indus civilization by focusing on summer and winter crops used at settlements in the Rakhigarhi, Haryana area, particularly Masudpur VII and Masudpur I.

The Published Archaeobotanical Data from the Indus Civilisation, South Asia, c. 3200–1500 BC

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.

Lipid residues in pottery from the Indus Civilisation in northwest India

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.

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