Project overview
Starch spherulites form when the amylose from starch recrystallizes in spherulitic morphology. This requires processing (mainly heat, although pH levels do impact this dynamic) and an aqueous environment (water). The identification of starch spherulites in the archaeological record opens an exciting new line of research into baking, boiling and brewing deep into our prehistoric past.
Related publications
Ramsey, M.N., and Dani Nadel
2021 A new archaeobotanical proxy for plant food processing: Archaeological starch spherulites at the submerged 23,000-year-old site of Ohalo II, Journal of Archaeological Science, 134:105465.
Images
spherulites (transmitted)
(Sheep dung provided by Matthew Canti)
Vicia sp.
(transmitted)
Experimental Work
The RLEA is currently conducting experimental work to elucidate how starch spherulites are formed and archaeological implications to their recovery.
