PRELIMINARY REPORT ON POLLEN, STARCH, PHYTOLITH, AND ORGANIC RESIDUE (FTIR) ANALYSIS OF FOOD RESIDUE ON EXPERIMENTAL CERAMIC SHERDS FOR ITHACA COLLEGE, ITHACA, NEW YORK

Sherds from seven handmade ceramic vessels used to cook squash, corn, wild rice, ramps, beans, and venison in water independently, and a mixture of corn, beans, squash, ramps, venison, and salt were submitted as an experimental study for the recovery of organic residues and their analysis using Fourier Transform Infrared Spectroscopy (FTIR). Upon receipt and examination of the sherds, personnel at PaleoResearch Institute decided to add analysis of pollen, starch, and phytoliths to gain additional information. Dry, uncooked samples of corn, wild rice, and beans used in this experiment were also submitted and organic residue analysis was performed on these samples as well for comparison. The goal of these analyses is shed light on prehistoric ceramic cooking methods and their associated remains in the paleobotanic and archaeological record.