World’s first mass produced ceramic bowl reveals early culinary habits

University of Glasgow research sheds new light on foodways in cities in Mesopotamia

Culture

November 19, 2022

/ By / New Delhi

World’s first mass produced ceramic bowl reveals early culinary habits

The humble Beveled Rim Bowl (BRB) hides numerous secrets about food habits in early civilisation period of humanity (Photo: gla.ac.uk)

Research at University of Glasgow in the United Kingdom examines the food habits of denizens of the earliest urban conglomerations, notably those in Mesopotamia.

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A new research report published in The Journal of Archaeological Science: Reports tries to unveil the food habits that prevailed in the earliest urban societies of the humankind.

The world’s first urban state societies developed in Mesopotamia, modern-day Iraq, about 5500 years ago. The report by scientists at University of Glasgow in the United Kingdom says that no other artefact type is more symbolic of the earliest urban settlements than the so-called Beveled Rim Bowl (BRB), the first mass produced ceramic bowl.

BRB function and what food(s) these bowls contained has been the subject of debate for over a century, say the researchers, adding that their studies show that the BRBs contained a variety of foods, but especially meat-based meals, most likely bone marrow flavoured stews or broths.

Chemical compounds and stable isotope signatures of animal fats were discovered in BRBs from the Late Chalcolithic site of Shakhi Kora located in the Upper Diyala/Sirwan River Valley of north-eastern Iraq, shows the research.

An international team led by Professor Claudia Glatz of the University of Glasgow has been carrying out excavations at Shakhi Kora since 2019 as part of the Sirwan Regional Project.

BRBs are mass-produced, thick-walled, conical vessels that appear to spread from southern, lowland sites such as Uruk-Warka across northern Mesopotamia, into the Zagros foothills, and beyond. BRBs are found in their thousands at Late Chalcolithic sites, often associated with monumental structures.

Stylised BRBs appear on the earliest written documents, early cuneiform tablets, and are conventionally interpreted as ration containers used to distribute cereals or cereal-based foods to state-dependent labourers or personnel. Inherently taxable and storable, cereal grains such as wheat, emmer, and barley, have long been considered the economic backbone and main source of wealth and power for early state institutions and their elites.

“Our analytical results challenge traditional interpretations that see BRBs as containers of cereal-based rations and bread moulds. The presence of meat- and potentially also dairy-based foods in the Shakhi Kora vessels lends support to multi-purpose explanations and points to local processes of appropriation of vessel meaning and function,” says a paper titled Revealing invisible stews: New results of organic residue analyses of Beveled Rim Bowls from the Late Chalcolithic site of Shakhi Kora, Kurdistan Region of Iraq.

‘‘The combined approach of chemical and isotopic analysis using GC-MS and GC-C-IRMS was employed to identify the source(s) of lipids extracted from ceramic sherds, with the aim of providing new insights into the function of BRBs,’’ says Elsa Perruchini of Institut National du Patrimoine, Paris, and University of Glasgow, who carried out the chemical analysis.

“Our results present a significant advance in the study of early urbanism and the emergence of state intuitions. They demonstrate that there is significant local variation in the ways in which BRBs were used across Mesopotamia and what foods were served in them, challenging overly state-centric models of early social complexity,’’ says Claudia Glatz, a Professor of Archaeology at the University of Glasgow and director of the Shakhi Kora excavations.

“Our results point towards a great deal of local agency in the adoption and re-interpretation of the function and social symbolism of objects, that are elsewhere unambiguously associated with state institutions and specific practices. As a result they open up exciting new avenues of research on the role of food and foodways in the development, negotiation, and possible rejection of the early state at the regional and local level,” adds Glatz.

“We have been collaborating closely with Claudia and her team for several years to minimise contamination during the collection of vessels from archaeological sites and it is fascinating to see this pay off with the analysis of fossil residues and the stable isotope analysis clearly indicate that they once held animal fats,” says Jaime Toney, Professor in Environmental and Climate Science at the University’s School of Geographical and Earth Sciences.

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