Glossary

A distinct, uniquely identifiable sample of seeds representing a cultivar, breeding line or a population, which is maintained in storage for conservation and use.

Compounds in food that can hinder nutrient absorption or have negative effects on health. Examples include phytates, oxalates, and tannins, which can reduce the absorption of minerals like iron and calcium.

A cross discipline, which blends knowledge and instrumental approaches of both archaeology and botany. Archaeobotanists study archaeological plants, which are preserved via different scenarios (charred, mineralised, desiccated, waterlogged or deposited within metal by-products) and recovered during archaeological excavations. The discipline of Archaeobotany captures the analyses of plant macro-remains (such as seeds, fruits, wood or plant- based crafts), but also plant micro-remains (such as pollen grains, phytoliths or starch grains).

Pattern of similar artefacts, buildings, burial rituals, and agricultural techniques found within a specific area in multiple sites over a limited period of time thought to be indicative of the wider behaviour or expression of a particular society (e.g. Linear Pottery Culture, Ertebølle culture, Urnfield culture).

Plant remains affected by high temperatures in the past (about 200-280 °C, or higher), and when oxygen was limited due to diverse events and activities such as cooking, drying or fire accidents. In archaeological sediments cereal and legume grains are mainly preserved this way. Archaeobotanical remains can be preserved also by waterlogging, desiccation, mineralisation or as imprints in clay used for pottery or buildings.

It places resources or archaeological cultures in time and in a sequence after some events (TPQ – Tempus post quem) and before others (TAQ – Tempus ante quem), and in terms of the attitudes, beliefs, and behaviours of societies (e.g. Neolithic, Early Bronze Age, etc.). It is important to note that not all of the cultural elements that are characteristic of an archaeological culture appeared everywhere in the same order and at the same time.

In archaeology, context, also called provenience, is the most important aspect of an artefact or ecofact (for example pottery, ornament, bone or seed). It is typically understood as the place where an item is found, in which other traces of the culture were preserved in the sediment formed in the same period of time.

The sharing and adaptation of food practices, ingredients, and preferences among diverse cultural groups.