ANCIENT RECIPES REVEALED: FTIR ANALYSIS OF CENTRAL PLAINS TRADITIONAL POTTERY

Fourier Transform Infrared Spectroscopy (FTIR): -FTIR studies how molecules absorb infrared radiation, between 4000-400 wavenumbers -Reveals the structure of specific organic molecules -Has been experiencing a renaissance for identifying organic substances -Currently considered one of the more powerful tools in organic and analytical chemistry -Used in forensic science -Two regions of the spectrum: functional group (4000-1500) and fingerprint region (1500-400) -Matching in the fingerprint region is considered very rigorous. Matches with reference library materials elucidate similarities in peaks between the organic residues in the ceramics and those known foods, either plants or animals. Experimental stews prepared using primitive methods provide a valuable look at the signature that represents complex food combinations. Comparison with both individual references and references of "stew" or mixtures of food both provide valuable information for interpreting the ancient record of food. Extensive cooking and testing is required to build an appropriate reference library for use of the FTIR on archaeological samples. Our goals in this limited trial were several: 1) to evaluate the feasibility of using FTIR to identify Central Plains tradition food preparation practices 2) to determine if it is possible to differentiate uses of Central Plains tradition jars 3) to make a preliminary determination of what those uses were and what food items might have been combined as recipes for meals 4) to get a preliminary answer to the burning question of how the seed bowls were used.傅里叶变换红外光谱（Fourier Transform Infrared Spectroscopy, FTIR）： - FTIR研究分子在4000~400波数区间内对红外辐射的吸收特性 - 可揭示特定有机分子的结构 - 该技术在有机物质鉴定领域正迎来复兴 - 目前被视为有机化学与分析化学领域中极具效力的工具之一 - 应用于法庭科学领域 - 其光谱包含两个区域：官能团区（4000~1500波数）与指纹区（1500~400波数） - 指纹区的谱峰匹配被认为具有极高严谨性。 通过与参考库样本进行匹配，可阐明陶瓷遗存中的有机残留物与已知动植物食物的谱峰相似性。采用原始制备方法制作的实验炖菜，能够为解析复杂食物组合的特征谱图提供宝贵参考。无论是与单一参考样本还是“炖菜”类食物混合物的参考样本进行比对，均可为解读古代食物遗存提供有价值的信息。为实现在考古样品中应用FTIR技术，需开展大量烹饪实验与测试以构建适配的参考数据库。 本有限试点研究的目标如下： 1. 评估利用FTIR技术鉴定中原传统饮食制备工艺的可行性 2. 探究是否可区分中原传统陶罐的使用用途 3. 初步确定这些用途对应的食物类别，以及可能作为膳食配方组合的食材 4. 针对“种子碗的使用方式”这一亟待解决的核心问题获取初步解答。