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Freshwater reservoir offsets and food crusts: Isotope, AMS, and lipid analyses of experimental cooking residues

TitleFreshwater reservoir offsets and food crusts: Isotope, AMS, and lipid analyses of experimental cooking residues
Publication TypeJournal Article
Year of Publication2018
AuthorsHart, JP, Taché, K, Lovis, WA
JournalPLOS ONE
Volume13
Issue4
Paginatione0196407
Date Published04/2018
Abstract

Freshwater reservoir offsets (FROs) occur when AMS dates on charred, encrusted food residues on pottery predate a pot's chronological context because of the presence of ancient carbon from aquatic resources such as fish. Research over the past two decades has demonstrated that FROs vary widely within and between water bodies and between fish in those water bodies. Lipid analyses have identified aquatic biomarkers that can be extracted from cooking residues as potential evidence for FROs. However, lacking has been efforts to
determine empirically how much fish with FROs needs to be cooked in a pot with other resources to result in significant FRO on encrusted cooking residue and what percentage of fish C in a residue is needed to result in the recovery of aquatic biomarkers. Here we provide
preliminary assessments of both issues. Our results indicate that in historically-contingent, high alkalinity environments <20% C from fish may result in a statistically significant FRO, but that biomarkers for aquatic resources may be present in the absence of a significant
FRO.

URLhttp://dx.plos.org/10.1371/journal.pone.0196407
DOI10.1371/journal.pone.0196407
Short TitlePLoS ONE