出版社：Department of Archaeology, Faculty of Arts, University of Ljubljana
摘要：The research discussed in this paper focused on the analysis and identification of organic residues either preserved as visible or absorbed organic remains on Neolithic and Eneolithic pottery from various archaeological and geographical contexts. These are connected with various food preparation strategies and past human activities, i.e. cave burials in Ajdovska jama (food as a grave good/offering), the rock shelter at Mala Triglavca (meat and dairy animal husbandry practices) and Moverna vas, which had a long occupation sequence (complex farming and animal management). The preservation of biomarkers mirrored past human activities and different pottery uses at various types of sites. The carbon stable isotope ratios of primary fatty acids in lipid pottery extracts confirmed the presence of adipose and dairy fats as well as biomarkers of plant fats, beeswax and birch bark tar.
