Patterns of Consumption: Ceramic Residue Analysis at Liangchengzhen, Shandong, China. PDF

Preview

Summary

University of South Florida Scholar Commons Graduate Theses and Dissertations Graduate School 1-1-2015 Patterns of Consumption: Ceramic Residue Analysis at Liangchengzhen, Shandong, China Rheta E. Lanehart University of South Florida, [email protected] Follow this and additional works at: http://scho...

Description

University of South Florida

Scholar Commons Graduate heses and Dissertations

Graduate School

1-1-2015

Paterns of Consumption: Ceramic Residue Analysis at Liangchengzhen, Shandong, China Rheta E. Lanehart University of South Florida, [email protected]

Follow this and additional works at: htp://scholarcommons.usf.edu/etd Part of the Archaeological Anthropology Commons, and the Geographic Information Sciences Commons Scholar Commons Citation Lanehart, Rheta E., "Paterns of Consumption: Ceramic Residue Analysis at Liangchengzhen, Shandong, China" (2015). Graduate heses and Dissertations. htp://scholarcommons.usf.edu/etd/5858

his Dissertation is brought to you for free and open access by the Graduate School at Scholar Commons. It has been accepted for inclusion in Graduate heses and Dissertations by an authorized administrator of Scholar Commons. For more information, please contact [email protected].

Patterns of Consumption: Ceramic Residue Analysis at Liangchengzhen, Shandong, China

by

Rheta E. Lanehart

A dissertation submitted in partial fulfillment of the requirements for the degree of Doctor of Philosophy Department of Anthropology College of Arts and Sciences University of South Florida

Major Professor: Robert H. Tykot, Ph.D. Karla L. Davis-Salazar, Ph.D. Anne P. Underhill, Ph.D. Edward S. Van Vleet, Ph.D. E. Christian Wells, Ph.D.

Date of Approval: April 3, 2015

Keywords: foodways, feasting, social complexity, archaeological chemistry, Longshan, Neolithic Copyright ©2015, Rheta E. Lanehart

DEDICATION

This research is dedicated to social scientists who incorporate hard science into their studies.

ACKNOWLEDGMENTS

I would like to thank Robert Tykot for being my academic advisor throughout my doctoral studies and for supporting my choice of lipid residue analysis as a dissertation project. I would like to thank Ted Van Vleet for the use of his laboratory at the College of Marine Science and for his oneon-one teaching of lipid extraction methods. I would like to thank Christian Wells for his erudite statistics class and for serving on my committee. I would like to thank Karla Davis-Salazar for serving on my committee. I am indebted to Anne Underhill for her invaluable contributions to my dissertation research and for her ongoing scholarship at the site of Liangchengzhen. I greatly appreciate the opportunity to work in the laboratory of Professor Wang Fen at Shandong University where I obtained my pottery and for the expert knowledge of Professor Luan Fengshi. I would also like to acknowledge the Rizhao City Museum for allowing me access to their pottery collection. I am grateful for the guidance of Shandong University graduate students Rong Fan and Nei Zhang while I stayed in Jinan and for the friendship that ensued. I would like to thank the National Science Foundation for their support of my research through the Doctoral Dissertation Improvement Grant (NSF 1241943). The excavations at Liangchengzhen and subsequent ceramic samples for this study were made possible through a National Science Foundation grant BCS-9911128 (1999) to Anne P. Underhill (P.I.) and Gary M. Feinman (co-P.I.).

TABLE OF CONTENTS

List of Tables ...................................................................................................................................v List of Figures ............................................................................................................................... vii Abstract .......................................................................................................................................... ix Chapter One: Introduction ...............................................................................................................1 Overview ..............................................................................................................................1 Food Consumption and Complex Societies .........................................................................2 Development of Social Complexity .....................................................................................2 Ceramic Studies in Chinese Archaeology............................................................................5 The Longshan Culture and Liangchengzhen .......................................................................7 Hypotheses about Food Consumption at Liangchengzhen ..................................................8 Analytical Approach ..........................................................................................................11 Lipid Residue Analysis ..........................................................................................11 Analytical Procedures ............................................................................................12 Spatial Analysis .....................................................................................................13 Data Analysis .........................................................................................................13 Summary of Chapters ........................................................................................................14 Chapter Two: Liangchengzhen and the Shandong Longshan Period ............................................15 Introduction ........................................................................................................................15 The Haidai Region .............................................................................................................17 Evolution of Settlement Patterns in Southeastern Shandong .............................................20 Liangchengzhen .................................................................................................................22 Excavation Area One (Sino-American Collaborative, Oct.-Dec. 1999-2001) ..................25 Conclusion .........................................................................................................................28 Chapter Three: Food, Glorious Food .............................................................................................29 Food is Material Culture ....................................................................................................29 Food Practices Represent a Social and Cultural Identity ...................................................30 Feasting ..............................................................................................................................31 Archaeological Studies of Feasting ...................................................................................33 Common cross-cultural indicators of feasting in the archaeological record......................33 Domesticated Meat and Large Quantities of Faunal Remains...............................33 Cross-cultural studies of domesticated animals and/or large quantities of meat used in feasting contexts ........................................................................................34 Domesticated Grains and Plants ............................................................................38 i  

Rice ............................................................................................................39 Maize..........................................................................................................40 Cacao..........................................................................................................40 Yams ..........................................................................................................41 Spatial Separation ..................................................................................................41 Vessels of Feasting Ceremonies ............................................................................41 Categories of Feasting and Social Complexity in Reviewed Literature ............................42 The Culture of Food in China ............................................................................................44 Investigating Food Consumption at Liangchengzhen........................................................46 Origin of Food Sources found at Liangchengzhen ............................................................47 The Power of the Pig..............................................................................................47 Fish.........................................................................................................................48 Rice ........................................................................................................................49 Millet ......................................................................................................................52 Plants ......................................................................................................................53 Pottery Vessels .......................................................................................................54 Spatial Separation ..................................................................................................55 Hypothesized Feasting Activities and Social Complexity at Liangchengzhen .................55 Chapter Four: Methods ..................................................................................................................57 Samples ..............................................................................................................................61 Lipid Residue Analysis ......................................................................................................61 Sample Preparation ................................................................................................61 Extraction ...............................................................................................................62 Accelerated Solvent Extraction (ASE) ......................................................62 Separatory Funnels.....................................................................................65 Column Chromatography...........................................................................65 Analysis..................................................................................................................66 Gas Chromatography/Mass Spectrometry (GCMS) ..................................66 Internal Standard ........................................................................................67 n-Alkane Standards ....................................................................................67 Chromatography ........................................................................................69 Mass Spectrometry.....................................................................................69 Confirmation of Peak Identity and Amount...............................................70 Gas Chromatography-Isotope Ratio-Mass Spectrometry (GC-IR-MS) ....73 Spatial Analysis .................................................................................................................73 Relational Spatial Database ...................................................................................73 Schema .......................................................................................................74 Feature Dataset...........................................................................................74 Features ..................................................................................................................74 Excavation Area One .................................................................................74 Early Pits ....................................................................................................74 Late Pits .....................................................................................................75 Early Pottery ..............................................................................................75 Late Pottery ................................................................................................75 Attribute Validation Elements ...............................................................................75 ii  

Relationship Classes ..................................................................................75 Domains .....................................................................................................76 Subtypes .....................................................................................................76 Spatial Validation Element ....................................................................................76 Topology ....................................................................................................76 Early Pits Early Pottery ..............................................................................76 Late Pits Late Pottery .................................................................................76 Point Pattern Analysis ........................................................................................................76 Statistical Analysis .............................................................................................................77 Correspondence Analysis.......................................................................................77 Software .............................................................................................................................78 Chapter Five: Results ....................................................................................................................81 Biomarker Peaks ................................................................................................................81 Lipid Residue Analysis ......................................................................................................86 Gas Chromatography Mass Spectrometry (GCMS) ..............................................86 Gas Chromatography-Isotope Ratio- Mass Spectrometry (GC-IR-MS) ...............89 Statistical Analysis .............................................................................................................91 Correspondence Analysis.......................................................................................91 Spatial Analysis .................................................................................................................95 Point Density Analysis .........................................................................................105 K-Function Analysis ............................................................................................105 Chapter Six: Discussion ...............................................................................................................110 Evaluation of the Primary Hypothesis .............................................................................110 Evidence Supporting the Primary Hypothesis .....................................................111 Prestigious food, i.e., rice and meat will be spatially widespread and available to many households for ritual or general purposes during the early site phase vs. prestigious foods will be spatially restricted during the late site phase ..........................................................................111 Prestigious foods will be more common and will be found in a wide variety of pottery vessels, i.e., coarse wares, fine wares, poorly constructed vessels, finely crafted vessels vs. prestigious foods will be less common and residues from prestigious foods will be found more frequently in ritual pits....................................................................114 Feasting rituals will be widespread, the hypothesized ritual pits will be relatively numerous and in several locations, the ritual pits should contain evidence of prestigious foods in pottery residues vs. feasting rituals will be more restricted therefore the hypothesized ritual pits will be more localized and some will be spatially restricted ...................114 The hypothesized trash and storage pits will have fewer residues of prestigious foods and greater abundance of non-prestigious foods, i. e., millet, plants .....................................................................................116 Hypothesized Function of Pottery Types .........................................................................117 Limitations ..................................................................................................................118 Sample Size..........................................................................................................118 iii  

Sampling Areas of the Sherds for Possible Residues ..........................................118 Outliers and Mixed Residues ...............................................................................119 Misclassification of Marine Reference Samples..................................................119 Quantitative Lipid Ratios vs. Lipid Isotope Ratios..............................................121 Lipid Ratios..............................................................................................121 Lipid Isotope Ratios .................................................................................123 Chapter Seven: Conclusions ........................................................................................................125 Overview ..........................................................................................................................125 Feasting Activities and Patterns of Consumption at Liangchenzhen...............................126 Caveat ..............................................................................................................................128 Moving Forward ..............................................................................................................130 References ....................................................................................................................................132 Appendix I: Representative Pottery Samples ..............................................................................147 Appendix II: Sample Sherds with Food Residue .........................................................................150 Appendix III: Concentration (µg/g) of Reference and Pottery Samples .....................................183 Appendix IV: Fish Samples .........................................................................................................186 Appendix V: Letters of Permission..............................................................................................187

iv  

      

LIST OF TABLES

Table 1.1: Hypothesized function and use of pottery forms ...........................................................7 Table 1.2: Four lines of potential evidence supporting the primary hypothesis ...........................10 Table 2.1: Cultural periods in the Haidai regions during the Neolithic ........................................19 Table 2.2: Chronological timeline of archaeological activities at Liangchengzhen ......................23 Table 3.1: Cross-cultural feasting and social complexity ..............................................................43 Table 3.2: Natural resource remains found in Neolithic cultures in the Haidai Region ...............50 Table 4.1: Early and late phase pits ..............................................................................................58 Table 4.2: Sampling location for pottery sherds ...........................................................................58 Table 4.3: Reference samples .......................................................................................................62 Table 4.4: Early phase pottery samples.........................................................................................63 Table 4.5: Late phase pottery samples ..........................................................................................64 Table 4.6: ...