Investigation of Staple Plant Food in Japan before the Introduction of Rice
| Project/Area Number |
16300290
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| Research Category |
Grant-in-Aid for Scientific Research (B)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Cultural property science
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| Research Institution | Niigata Prefectural Museum of History |
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Principal Investigator |
NISHIDA Yasutami Niigata Prefectural Museum of History, Senior Researcher, 歴史博物館, 研究員 (80172667)
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| Co-Investigator(Kenkyū-buntansha) |
MIYAO Toru Niigata Prefectural Museum of History, Researcher, 歴史博物館, 研究員 (90245655)
YOSHIDA Kunio University of Tokyo, University Museum, Assistant, 総合研究博物館, 助手 (10272527)
HATTA Hajime Kyoto Womens University, Department of Food Science, Professor, 家政学部, 教授 (00309056)
MATTHEWS Peter National Museum of Ethnology, Associate Professor, 民族学研究開発センター, 助教授 (70281590)
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| Project Period (FY) |
2004 – 2006
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| Project Status |
Completed (Fiscal Year 2006)
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| Budget Amount *help |
¥10,200,000 (Direct Cost: ¥10,200,000)
Fiscal Year 2006: ¥1,900,000 (Direct Cost: ¥1,900,000)
Fiscal Year 2005: ¥2,000,000 (Direct Cost: ¥2,000,000)
Fiscal Year 2004: ¥6,300,000 (Direct Cost: ¥6,300,000)
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| Keywords | Starch Analysis / Paleodiet / Stable Isotope Analysis / Jomon Period / Paleolithic |
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| Research Abstract |
By analyzing Paleolithic and Jomon period stone tools, fillings of Jomon period storage pits and a Satsumon period pit house, remains of starch grains were found in many cases. It became apparent, for the first time, that ancient starch could survive in the environment of Japanese archipelago. Beside the analyzes, modern starch references were prepared for the identification of the remnants. So far over 230 samples have been prepared. We invited Dr.R.Fullagar, University of Sydney, to discuss the way to apply the method to Japanese archaeological materials. Experiments to consider the sequence of starch degradation were also done using obsidian blades and a stone slab. In a half-year period, the starch grains were lost in considerable amount, yet some were still intact.
Stable isotope analysis is often applied to carbonised residues for diet analysis, yet the changes in isotope ratios before and after carbonisation are not discussed in detail. We attempted cooking experiments using earthenware. The results of sixty cooking experiments showed that the changes in isotope ratios do not necessarily follow certain pattern.
Acorns are considered to have been major food in the Jomon period. People in the Paleolithic could also have eaten them. The problem is that if they could leach acorn without pottery. The known cooking method before pottery is stone oven cooking. Mixture of unleached acorns, fat and protein in different ratios were prepared and cooked in stone ovens. Sensory analysis showed that protein could be effective to reduce bitterness of tannin.
Stone mortars and pestles from the Jomon and Paleolithic period were analyzed. Decorated mortars appear in the Middle Jomon period and they tend to have deeper profiles. It may indicate that the consciousness of food processing had changed in that period.
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Report
(4 results)
Research Products
(16 results)
