PlantCult Project aims to explore the role of culinary traditions and innovations through their impact on shaping the social landscape in ancient Europe over long time periods (from the Neolithic period to the Iron Age) and large territories. The experimental program is part of an integrated study of food products and associated equipment focusing on whether the introduction of new species or changes in social and economic organisation brought about changes in the food grinding technologies of the area. The experiments include tools operated by back and forth reciprocal motion and circular motion, and manufactured from different raw materials, with different morphologies and sizes. The tools design and the list of plant ingredients (cereals, legumes, acorns and oil-seeds) ground in the experiments are all based on the archaeological record of the studied area. In this paper we present the experimental protocol, the multi-scale methodology applied to the use-wear analysis of grinding stone tools, and the results of the experimental processing of the main plant ingredients detected in prehistoric European cuisine.

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食品加工厂：ERC 项目 PLANTCULT 内的实验性研磨

PlantCult 项目旨在探索烹饪传统和创新在很长一段时间（从新石器时代到铁器时代）和大片地区对塑造古代欧洲社会景观的影响。该实验计划是食品和相关设备综合研究的一部分，重点关注新物种的引入或社会和经济组织的变化是否带来了该地区食品研磨技术的变化。实验包括来回往复运动和圆周运动操作的工具，由不同的原材料制成，具有不同的形态和尺寸。工具设计和植物成分清单（谷物、豆类、实验中的橡子和油籽）地面均基于研究区的考古记录。在本文中，我们介绍了实验方案、应用于磨石工具使用磨损分析的多尺度方法，以及史前欧洲美食中检测到的主要植物成分的实验处理结果。