2023 Fiscal Year Final Research Report
Basic research on food resource investigation in the Paleolithic Age
| Project/Area Number |
21K00961
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Review Section |
Basic Section 03050:Archaeology-related
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| Research Institution | Minobusan University |
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Principal Investigator |
Hosaka Yasuo 身延山大学, 仏教学部, 講師 (50810785)
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| Co-Investigator(Kenkyū-buntansha) |
庄田 慎矢 独立行政法人国立文化財機構奈良文化財研究所, 企画調整部, 室長 (50566940)
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| Project Period (FY) |
2021-04-01 – 2024-03-31
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| Keywords | 残存脂質抽出 / ガスクロマトグラフ質量分析計 / 個別脂肪酸安定炭素同位体分析 / 被熱礫使用履歴 / 電気炉実験 / 焼石割れ線解析 |
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| Outline of Final Research Achievements |
In this study, we investigated the food items and cooking methods used in Paleolithic gravel clusters, which served as cooking facilities, in order to clarify the food resources of the Paleolithic period in the Japanese archipelago.
The subject of cooking was to investigate the extraction and types of lipids that had permeated and remained inside the hot stones.This was the first time in East Asia that residual lipids were successfully extracted and identified from Paleolithic gravel clusters.In a study of cooking techniques, they succeeded in quantifying the way hot stones break. In Hokkaido, the potential of the stone-boiling method, in which heated stones are dropped into water, was identified. In Tokyo and Kagoshima, the stone-boiling method was unlikely, but in Kagoshima, it was suggested that it may have been a stone-steaming method, which includes the injection of water.
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| Free Research Field |
考古学
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| Academic Significance and Societal Importance of the Research Achievements |
日本列島の旧石器時代の食料資源の究明は、旧石器時代人が食べ残した動物の骨などが出土しないため研究が進んでいなかった。本研究では、旧石器時代の調理施設である礫群の焼石を研究することで、調理対象と調理法とを究明する新たな研究方法を確立した。このことで、旧石器時代の食料資源に関する研究を大きく前進させることができた。これまで活用が進まなかった焼石について、埋蔵文化財としての価値を高め、人類史解明に大きく貢献できることを明確にした。
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