Discovering Ancient Culinary Practices Through Bedrock Kitchens on the West Coast

Discovering Ancient Culinary Practices Through Bedrock Kitchens on the West Coast

Ancient stone structures located on the West Coast are shedding light on historical food practices, according to groundbreaking research conducted by leading experts in anthropology. This study enhances our understanding of how early societies prepared and consumed food.

In an enlightening interview, Lisbeth Louderback and Stefania Wilks from the University of Utah discussed their ongoing research in southern Oregon. Their findings, published in February in the journal American Antiquity, reveal critical insights into the dietary habits of ancient peoples.

Analyzing Bedrock Metates for Historical Insights

The anthropologists have been meticulously examining stone metates—large rocks with grinding surfaces historically used for food preparation. These tools provide valuable information about the dietary practices of ancient inhabitants.

Louderback, who serves as an associate professor and curator of archaeology at the Natural History Museum of Utah, stated that Native Americans in the Northern Great Basin employed metates to process a variety of geophytes. Geophytes are plants with underground storage organs, a category that encompasses well-known vegetables like potatoes, carrots, ginger, and onions.

Through their research, the scientists performed starch granule analyses on different metates from three distinct sites. The results confirmed extensive evidence of geophyte processing on these significant bedrock tools.

Insights from Starch Granule Analyses

Louderback noted, “We found compelling evidence of geophyte processing on these bedrock metates.” Remarkably, the researchers uncovered that the cracks and crevices of the metates yielded more starch granule samples compared to the smooth surfaces. Louderback explained, “While we found virtually no granules on the clean surfaces, hundreds were present in those deep crevices.” This distinction highlights how the environment has preserved vital remnants of ancient food practices.

However, dating the ages of the starch granules remains a challenge due to the open-air surfaces at the site. Louderback stated, “The granules could date back to the Late Pleistocene period, which ranges from approximately 126,000 to 11,700 years ago, or as recently as 500 years ago. We cannot accurately determine when this processing occurred, but we have definitely found evidence indicating that it took place.”

Understanding Ancient Geophyte Consumption

Graduate student Stefania Wilks shared additional insights about the types of food processed by ancient peoples. She indicated that the majority of the starch granules found were from biscuitroot, a plant belonging to the wild carrot family. Wilks explained, “These roots are starchy and flowery. They played a vital role in the diets of Native populations, especially when European explorers arrived.”

Native Americans utilized these geophytes to sustain themselves and share resources with early explorers. In the Northern Great Basin, geophytes held substantial importance in the traditional diet.

Contrary to popular belief, images of grinding corn into flour do not entirely represent the environment in this region. Instead of corn, the inhabitants relied on biscuitroot, which remains a staple food today. Wilks noted, “These geophytes, including biscuitroot and bitterroot, continue to be used, especially during ceremonial gatherings. They still hold nutritional value and can be harvested, although there are specific seasons for optimal collection.”

The Modern Relevance of Ancient Practices

Wilks remarked, “Nutritional analyses of these geophytes show they are among the most highly-ranked food sources available. This research highlights their historical significance and their continued role in dietary practices today.” Geophyte tissues typically do not endure well enough to be found in the archaeological record, unlike seeds, which adds to the importance of this discovery.

The presence of starch granules offers direct evidence that these bedrock milling surfaces were used to process these essential plants. Wilks elaborated on various ways ancient peoples consumed biscuitroot, stating, “They might have ground them into flour, pounded them, or simply eaten them raw.”

She added, “Not all geophytes need to be processed. For instance, wild onions can be picked and consumed right away. Ethnographic records suggest people were milling, grinding, and shaping these roots into cakes for consumption.”

Bridging Past and Present Through Research

The findings of this research highlight a vital connection between ancient food practices and contemporary dietary habits. Wilks emphasized that the study provides a tangible link to history, revealing how food preparation techniques have persisted over millennia. She stated, “By examining these starch granules embedded within the tools, we validate the long-held assumptions about the processing of these plants. Until now, it was mainly inferred that these practices were commonplace, but we have now confirmed it through evidence.”

This research not only enriches our understanding of ancient culinary practices but also serves as a reminder of the enduring importance of geophytes in the human diet. The methodologies employed by Louderback, Wilks, and their team offer profound insights into the interplay between culture, environment, and nutrition.

As research continues to unveil the complexities of ancient food practices, we gain a clearer picture of the contributions these studies make to our knowledge of human history and evolution. The stories behind the stones and the food they once processed reveal a vibrant tapestry of life in the past.