Milling Cereals/Legumes and Stamping Bread in Mauretanian Tamuda (Morocco): An Interdisciplinary Study
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ORIGINAL ARTICLE
Milling Cereals/Legumes and Stamping Bread in Mauretanian Tamuda (Morocco): An Interdisciplinary Study Darío Bernal-Casasola & Macarena Bustamante-Álvarez & José J. Díaz & José Antonio López-Sáez & Mario Gutiérrez-Rodríguez & José Manuel Vargas Girón & José Luis Portillo-Sotelo & María Ángeles Pascual Sánchez & Tarik Moujoud
Accepted: 10 September 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Recent archaeological excavations (2016– 2019) in the city of Tamuda (northern Morocco) yielded evidence of commercial milling and bread-making facilities dated to the Mauretanian period (first century BC). This article presents the results of the excavation of two Mauretanian buildings (E0 7 and E0 8) in the Eastern Quarter, in which evidence for flour milling and, indirectly, the preparation of bread were found. These buildings included four rooms used for milling (with low quern-stones of the rotary, saddle, and D. Bernal-Casasola (*) Catedrático de Arqueología, Facultad de Filosofía y Letras, Universidad de Cádiz, Avda. Dr. Gómez Ulla s/n, 11003 Cádiz, Spain e-mail: [email protected] M. Bustamante-Álvarez Universidad de Granada, Campus Universitario de Cartuja, 18011 Granada, Spain e-mail: [email protected] J. J. Díaz : J. M. Vargas Girón : J. L. Portillo-Sotelo : M. Á. Pascual Sánchez Facultad de Filosofía y Letras, Universidad de Cádiz, Avda. Dr. Gómez Ulla s/n, 11003 Cádiz, Spain
J. J. Díaz e-mail: [email protected] J. M. Vargas Girón e-mail: [email protected] J. L. Portillo-Sotelo e-mail: [email protected]
Pompeian types), as well as warehouses (full of amphorae) and other rooms of undetermined functions. Palynological analysis has indicated the milling of cereal, peas, and faba beans, while soil micromorphology revealed the roasting of hazelnuts and raised the possibility of using fish bones for the production of fish flour. Especially relevant was the discovery of a circular clay mold decorated with a heroic fishing scene, used for the decoration of bread and pies. These elements demonstrate the chaîne opératoire of bread-making—milling,
M. Á. Pascual Sánchez e-mail: [email protected] J. A. López-Sáez Instituto de Historia, CCHS – CSIC - Environmental Archaeology Research Group, Institute of History, IH-CSIC, Albasanz 26-28, 28037 Madrid, Spain e-mail: [email protected] M. Gutiérrez-Rodríguez Prehistory and Archaeology Department, University of Granada, Campus Universitario de Cartuja, 18011 Granada, Spain e-mail: [email protected] M. Gutiérrez-Rodríguez School of Archaeology and Ancient History, University of Leicester, Mayor’s Walk, Leicester LE1 7RH, UK T. Moujoud Conservation du Site Archéologique de Tamuda, Ministère de la Culture, de la Jeunesse et des Sports, Département de la Culture, Avenue Abderrahmane Dakhil, Tamuda, Tétouan, Morocco e-mail: [email protected]
Afr Archaeol Rev
dough production and decoration, and other food processing activities. This is the first time that archaeometric techniques are
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