'What's cooking? Investigating Indus Civilisation cooking practices using residue analysis'

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• Akshyeta Suryanarayan, PhD candidate in Department of Archaeology and Anthropology, Sidney Sussex College
• Wednesday 25 October 2017, 13:00-14:00
• Combination Room, Wolfson College.

If you have a question about this talk, please contact Graham Allen.

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This paper is focussed on exploring the cooking and vessel-usage practices of populations of the Indus Civilisation (c.3000-1500B.C), located in present-day Pakistan and northwest India. Ceramic lipid analysis enables the reconstruction of the contents of vessels, providing novel ways to think about how foods were cooked in pots 4,000 years ago. This examining of patterns of cooking and storing food in ceramic vessels could be indicative of the expression and maintenance of rural, urban, or regional identities. In this talk, I will highlight the exciting potential and possible pitfalls of this technique to study culinary cultures in ancient South Asia.

This talk is part of the Wolfson College Lunchtime Seminar Series - Wednesdays of Full Term series.

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