Dairy Consumption in the Early Medieval Eastern Pamir: Lipid Analysis
Научная публикация
| Журнал |
Журнал Сибирского федерального университета. Серия: Гуманитарные науки
ISSN: 1997-1370
|
| Вых. Данные |
Год: 2025,
Том: 18,
Номер: 11,
Страницы: 2244-2258
Страниц
: 15
|
| Ключевые слова |
Восточный Памир, молочные продукты, липидный анализ, керамика; Eastern Pamir, dairy products, lipid analysis, ceramics |
| Авторы |
Shnaider Svetlana V.
1,2
,
Shashkov Mikhail V.
1,3
,
Selin Dmitrii V.
1
,
Kutnyakova Lyubov
1
,
Бобомуллоев Б.С.
2,4
,
Navruzbekov Masnav
4
,
Марковский Г.И.
1
|
| Организации |
| 1 |
Institute of Archaeology and Ethnography SB RAS, Novosibirsk, Russian Federation
|
| 2 |
International Research Laboratory ZooStan – ArchaeoZoological Center for the study of Central Asia – CNRS – Al-Farabi Kazakh National University, Almaty, Kazakhstan
|
| 3 |
Boreskov Institute of Catalysis SB RAS, Novosibirsk, Russian Federation
|
| 4 |
Institute of History, Archeology and Ethnography named after A. Donisha NAST, Dushanbe, Tajikistan
|
|
Информация о финансировании (3)
|
1
|
Российский научный фонд
|
24-78-10127
|
|
2
|
Министерство науки и высшего образования Российской Федерации (с 15 мая 2018)
|
FWZG-2025-0009 (125021001814-3)(075-03-2025-514)
|
|
3
|
The French National Research Agency
|
PaleoCALM ANR‑23-CE27-0019
|
Archaeology only provides a fragmented glimpse into the past, leaving most aspect of ancient cultural adaptations unknown. Thanks to the growing interdisciplinarity of archaeological research, it becoming possible to talk about cultural aspects, such as food preparation, in way that were previously impossible. This article presents a study of ceramic fragments directly dated between III and VII centuries AD, found during archaeological research at the Istykskaya cave site in the Eastern Pamir Mountains of Tajikistan. We used gas chromatography-mass spectrometry to isolate and identify fatty acid residues trapped within the porous matrix of ceramic fragments. We use these biomarkers to pinpoint ancient fats characteristic of ruminant milk.