Changes in starch grain morphologies from cooking

Pages & Document Description:
915 - 922; pls; refs; tables
Authors:
Henry, Amanda; Hudson, Holly; Piperno, Dolores R
Abstract:
The changes that occur in the starch grains of ten domesticated plant species due to exposure to different cooking methods were documented in order to better understand how cooking alters the appearance of the grains, and to determine whether these cooking methods might be identifiable in the archaeological record. The results showed that some cooking methods produce unique, identifiable damage on some types of plant starches, but generally each plant species reacts uniquely to cooking.
Dataset:
biab_online
Classifications:
1B, 1B

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