scholarly journals Iron Age craftworks in the southeast of the Iberian Peninsula. An approach based in Cultural Inheritance Theory

2021 ◽  
Author(s):  
Consuelo Mata Parreño ◽  
Lucía Soria Combadiera ◽  
Marta Blasco Martín ◽  
Elena Mora García ◽  
Mercedes Fuentes Albero ◽  
...  
Keyword(s):  
Iberian Peninsula ◽  
Iron Age ◽  
Cultural Transmission ◽  
Social Dynamics ◽  
Raw Materials ◽  
Cultural Knowledge ◽  
Animal Origin ◽  
Cultural Inheritance ◽  
Transmission Of Knowledge ◽  
Hard Materials

The aim of this paper is to examine the craftwork on hard materials of animal origin from the Iron Age of the southeast of the Iberian Peninsula. We deal with the processes of craftsmanship, transmission of knowledge and the circulation of ivory combs and perforated bone plates. The Cultural Inheritance Theory offers a framework to help identify social dynamics in the craft productions and the transmission of the cultural knowledge between and among individuals (vertical, horizontal or oblique). Therefore, the consequences of these cultural transmission processes will be different for each artefact. This could be used to investigate relative levels of standardization within and between groups. For this we use various morphometric measurements related to the technological process of making combs and perforated plates. The results point to an oblique transmission with particularities linked to each object related to their formal and decorative characteristics and owing to their raw materials.

scholarly journals Material Methods; Considering Ceramic Raw Materials and the Spread of the Potter‘s Wheel in Early Iron Age Southern Iberia

2021 ◽  
Vol XII (2) ◽  
pp. 331-342
Author(s):  
Beatrijs G. de Groot ◽  
Keyword(s):  
Iron Age ◽  
Cultural Transmission ◽  
Raw Materials ◽  
Indigenous Communities ◽  
Cultural Hybridity ◽  
Early Iron Age ◽  
Selection Strategies ◽  
Southern Iberia ◽  
Theoretical Considerations

This paper discusses the role of clay selection and preparation in the production of wheel-made pottery in Early Iron Age southern Iberia. The first systematic use of potter’s wheels in the production of Early Iron Age ceramics in southern Iberia corresponds to the establishment of pottery workshops associated with Phoenician trade colonies, dating to the period between the end of the 10th and 7th century BCE. There are still many gaps in our understanding of how technological knowledge was transmitted between the Phoenician workshops and “indigenous’ communities that adopted the potter’s wheel. This paper draws upon a growing body of archaeometric and ceramic technological research to consider clay selection strategies in these new workshops. Secondly, this paper will consider the role of ceramic raw materials in the development of new “hybrid’ ceramic forms, particularly grey-ware. It will hereby provide theoretical considerations surrounding the significance of material cultural hybridity in answering questions raised by postcolonial archaeologists about identity, cultural transmission and hybridisation in the context of the Phoenician colonial system.

Cultural evolution and cultural psychology

2018 ◽  
Author(s):  
Alex Mesoudi
Keyword(s):  
Cultural History ◽  
Cultural Evolution ◽  
Cultural Transmission ◽  
Cultural Psychology ◽  
Phylogenetic Analyses ◽  
Cultural Dimensions ◽  
Human Cognition ◽  
Cultural Variation ◽  
Cultural Inheritance ◽  
Human Psychology

Cultural evolution is a branch of the evolutionary sciences which assumes that (i) human cognition and behaviour is shaped not only by genetic inheritance, but also cultural inheritance (also known as social learning), and (ii) this cultural inheritance constitutes a Darwinian evolutionary system that can be analysed and studied using tools borrowed from evolutionary biology. In this chapter I explore the numerous compatibilities between the fields of cultural evolution and cultural psychology, and the potential mutual benefits from their closer alignment. First, understanding the evolutionary context within which human psychology emerged gives added significance to the findings of cultural psychologists, which reinforce the conclusion reached by cultural evolution scholars that humans inhabit a ‘cultural niche’ within which the major means of adaptation to difference environments is cultural, rather than genetic. Hence, we should not be surprised that human psychology shows substantial cross-cultural variation. Second, a focus on cultural transmission pathways, drawing on cultural evolution models and empirical research, can help to explain to the maintenance of, and potential changes in, cultural variation in psychological processes. Evidence from migrants, in particular, points to a mix of vertical, oblique and horizontal cultural transmission that can explain the differential stability of different cultural dimensions. Third, cultural evolutionary methods offer powerful means of testing historical (“macro-evolutionary”) hypotheses put forward by cultural psychologists for the origin of psychological differences. Explanations in terms of means of subsistence, rates of environmental change or pathogen prevalence can be tested using quantitative models and phylogenetic analyses that can be used to reconstruct cultural lineages. Evolutionary considerations also point to potential problems with current cross-country comparisons conducted within cultural psychology, such as the non-independence of data points due to shared cultural history. Finally, I argue that cultural psychology can play a central role in a synthetic evolutionary science of culture, providing valuable links between individual-oriented disciplines such as experimental psychology and neuroscience on the one hand, and society-oriented disciplines such as anthropology, history and sociology on the other, all within an evolutionary framework that provides links to the biological sciences.

NON-TRADITIONAL VEGETABLE RAW MATERIALS IN CREATING THE NEW TYPES OF FOOD PRODUCTS OF ANIMAL ORIGIN

2017 ◽  
Vol 73 (12) ◽  
Author(s):  
Nadezhda Pavlovna Shevchenko ◽  
Marina Vasilevna Kaledina ◽  
Lyudmila Viktorovna Voloschenko ◽  
Alexander Ivanovich Shevchenko ◽  
Inna Alekseevna Baidina
Keyword(s):  
Raw Materials ◽  
Food Products ◽  
Animal Origin ◽  
Traditional Vegetable ◽  
Vegetable Raw Materials

scholarly journals Colors and dyes of archaeological textiles from Tarapacá in the Atacama Desert (South Central Andes)

2021 ◽  
Vol 9 (1) ◽  
Author(s):  
Marcela Sepúlveda ◽  
Cecilia Lemp Urzúa ◽  
José Cárcamo-Vega ◽  
Edgar Casanova-Gónzalez ◽  
Sebastián Gutiérrez ◽  
...  
Keyword(s):  
Current Knowledge ◽  
Raw Materials ◽  
Physicochemical Characterization ◽  
Atacama Desert ◽  
Central Andes ◽  
Formative Period ◽  
Animal Origin ◽  
Carminic Acid ◽  
Cultural Traditions ◽  
South Central

AbstractThis work concerns the study of colors and dyes identified on archaeological textiles from the Atacama Desert. The different garments and ornaments come from the excavation of two important pre-Columbian cemeteries of the Tarapacá region: Tarapacá-40 attributed to the Formative period (1100 BC–660 AD) and Pica-8 to the Late Intermediate period (900–1450 AD). For the first time, a multi-analytical approach with non-invasive techniques using FORS and SERS was applied on samples of less than 2 cm of length for physicochemical characterization of the raw materials and the dyes employed in the textile production of northern Chile. The fibers are from animal origin. Blue, green, and yellow are identified as indigo, but we cannot discard a mixture with other dyes to vary hue and shade; while carminic acid and alizarin—to a lesser extent—are found on red, orange, and brown samples. This research provides new elements for the discussion about the textile technology developed in this desertic region, its changes, and continuities along the history. Our results are compared to recent findings on neighboring regions from South-Central Andes, to improve the current knowledge and discuss the existence of dyeing textile cultural traditions.

Dogs that Ate Plants: Changes in the Canine Diet During the Late Bronze Age and the First Iron Age in the Northeast Iberian Peninsula

2021 ◽  
Author(s):  
Silvia Albizuri ◽  
Aurora Grandal-d’Anglade ◽  
Julià Maroto ◽  
Mònica Oliva ◽  
Alba Rodríguez ◽  
...  
Keyword(s):  
Iberian Peninsula ◽  
Bronze Age ◽  
Iron Age ◽  
Late Bronze Age

The Main Stages of the Development of Incense Culture in China

2021 ◽  
Vol 20 (10) ◽  
pp. 24-37
Author(s):  
Elena E. Voytishek
Keyword(s):  
Traditional Medicine ◽  
Middle Ages ◽  
Raw Materials ◽  
Spiritual Healing ◽  
New Age ◽  
Animal Origin ◽  
Aesthetic Attitude ◽  
Ritual Practices ◽  
The Middle Ages

The article provides an overview of the main stages and trends in the development of the incense culture of China from antiquity to the present day. It covers religious and magical rituals, sanitary and hygiene, traditional medicine, a set of spiritual, healing, artistic, and game practices and rituals of Taoist-Buddhist and Confucian character. In China, over several millennia, a colossal experience has been accumulated in terms of the use of aromatic raw materials of plant, mineral and animal origin: thousands of treatises and reference books have been written, the properties of individual incense and their combinations have been studied, detailed classifications have been drawn up and principles of religious cults and ritual practices have been developed. Along with the applied value of incense, an aesthetic attitude toward incense aromas also developed, which repeatedly ensured periods of rapid flourishing of incense culture in antiquity, the Middle Ages and on the cusp of the New Age. Currently, the traditional aromatic culture in China is experiencing a period of upsurge and revival. This provides ample opportunities for its study in various fields of knowledge, which indicates the relevance and multidimensional nature of the study of this topic.

Vegan cheeses vs processed cheeses – traceability issues and monitoring countermeasures

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Moawiya A. Haddad ◽  
Sharaf S. Omar ◽  
Salvatore Parisi
Keyword(s):  
Food Supply ◽  
Design Methodology ◽  
Raw Materials ◽  
Production Method ◽  
Animal Origin ◽  
Information Load ◽  
Supply Chain Risk ◽  
Supply Networks ◽  
Content Type ◽  
Traceability System

PurposeThe purpose of this study comes from the need of defining improved durability values and the realization of a good traceability management for selected vegan cheeses has suggested the comparison between a processed cheese and its analogous version without animal-origin raw materials. The durability should be studied at a well-defined temperature, probably agreed among the food producer and the food processor. In addition, the traceability system should consider many components and related suppliers.Design/methodology/approachA supply chain risk assessment analysis has been carried out with relation to two different products: an analogue cheese and a vegan cheese-like preparation. Raw materials and ingredients have been evaluated (production method and origin; geographical identification), with the aim of identifying simplified food.FindingsAn assessment of food supply networks has been carried out. In the first situation (analogue cheeses), the ingredient “cheeses” shows an important complexity: five suppliers with a related six-interconnection hub. On the other side, vegan cheeses are obtained from 11 ingredients (a challenging hub); four of them may be produced from 2–5 components of different origin (five total hubs). Tested processed cheeses are represented by means of a linear food supply network with two hubs (cheeses and “arrival” show degrees 6 and 9, respectively). Networks concerning vegan cheeses include five different hubs: four complex raw materials (degree: 2, 3, 4 and 5) and the “arrival” step (degree: 12).Originality/valueThe information load of vegan cheeses (two hubs, degrees >> average degree) appears high if compared with processed cheeses (two hubs), although the complexity of networks appears similar. Vegan cheeses may seem technologically simpler than processed cheeses and be sometimes questioned because of important traceability issues. Adequate traceability countermeasures in terms of preventive monitoring actions should be recommended when speaking of vegan cheeses. Anyway, a centralized manager would be always required.

Compound feed from different producers for piglets and their comparative assessment

2021 ◽  
pp. 3-12
Author(s):  
N. I. Kulmakova ◽  
T. A. Magomadov ◽  
N. M. Kostomakhin ◽  
M. N. Dmitrieva ◽  
H. Saleh
Keyword(s):  
Raw Materials ◽  
Comparative Assessment ◽  
Feed Additives ◽  
The Body ◽  
Animal Origin ◽  
Quality And Safety ◽  
Processing Technologies ◽  
Starting Compound ◽  
Federal Standard

The quality of raw materials and goods of animal origin depends first of all on the safety of feed, their balance in terms of the main nutrients and digestibility by the body. As a rule, the lower the quality and safety of feed, the lower the productivity of all types of animals and poultry. The quality of feed is influenced by all stages of their production: growing conditions, harvesting and storage, processing technologies, canning and preparation for feeding. Where high-quality feed is used in diets, maximum productivity and high realization of the genetic potential of animals are obtained. During the storage and processing of plant and animal raw materials its physic and mechanical, biochemical, sanitary and microbiological properties change. This can be avoided only by observing the sanitary and hygienic requirements for bagging, harvesting, and storing feed. The quality of feed is confirmed by its physical, chemical, organoleptic, microbiological and other indicators, which determines the variety of feed control methods at all stages of their turnover. In this connection, the development and strengthening of control over the quality and safety of feed and feed additives is one of the important tasks of modern animal feeding science. The purpose of the work was to carried out a comparative assessment of four samples of the starting compound feed SK-3 for piglets of different producers. The experimental part of the work has been carried out in the laboratory of veterinary expertise at the compound feed plant LLC “Athens-Volga”. For the study of compound feed an average sample was taken from each sample, separating from the combined sample using a hand scoop according to Federal standard 13496.0-2016. Methods of sampling. Quality and safety control was carried out according to organoleptic, physic and chemical, microbiological indicators and the content of mycotoxins in compound feed. Monitoring of compound feed of the compared samples of the starting compound feed for piglets SK-3 according to the studied indicators has shown that all samples meet the sanitary and hygienic requirements of Federal standard of our country.

COMPARATIVE ASSESSMENT OF MILK PROTEIN COAGULANTS OF DIFFERENT ORIGIN

2021 ◽  
Author(s):  
А.Г. КРУЧИНИН ◽  
С.Н. ТУРОВСКАЯ ◽  
Е.Е. ИЛЛАРИОНОВА ◽  
А.В. БИГАЕВА
Keyword(s):  
Dairy Products ◽  
Milk Protein ◽  
Proteolytic Enzymes ◽  
Raw Materials ◽  
Technical Information ◽  
Animal Origin ◽  
Technological Properties ◽  
Recombinant Enzymes ◽  
Rennet Coagulation ◽  
Milk Coagulation

Потребность в увеличении количества и качества производимой молочной продукции стимулирует исследования, направленные на повышение эффективности переработки молочного сырья, что, в свою очередь, невозможно без изучения технологических свойств молока и функционально необходимых ингредиентов, применяемых в производстве различной молочной продукции. На основе научно-технической информации международных и российских баз данных, систематизированной в рамках изучаемой тематики, представлен обзор научных работ о коагулянтах белков молока различного происхождения, применяемых при кислотной, кислотно-сычужной и сычужной коагуляции. Установлено, что в российской и международной производственной практике востребованы коагулянты животного, микробного и рекомбинантного происхождения. Наибольшим спросом среди коагулянтов животного происхождения пользуется химозин, получаемый из желудков телят. Ферменты микробного и рекомбинантного происхождения отличаются более стабильным качеством и низкой стоимостью, но их производство, основанное на методах генной инженерии, вызывающих предубеждение у большинства потребителей, практически полностью сосредоточено за рубежом. При условии повышения лояльности потребителей ферменты рекомбинантного происхождения могут стать наиболее перспективными функциональными ингредиентами. Исследования потенциала различных протеолитических ферментов растительного происхождения выявили невысокий технологический эффект их применения. Рассмотренный материал позволяет прогнозировать перспективность научных исследований по выявлению механизмов коагуляции молока и новых эффективных и универсальных коагулянтов совокупно с селекционной практикой отбора животных, направленной на улучшение технологических свойств молочного сырья. The need to increase the quantity and quality of dairy products encourages research aimed at improving the efficiency of processing dairy raw materials, which, in turn, is impossible without studying the technological properties of milk and functionally necessary ingredients used in the production of various dairy products. On the basis of scientific and technical information from international and Russian data bases, systematized within the framework of the subject under study, a review of scientific works on milk protein coagulants of various origins used in acid, acid-rennet and rennet coagulation is presented. It is established that coagulants of animal, microbial and recombinant origin are in demand in the Russian and international production practice. The greatest demand among coagulants of animal origin is chymosin, obtained from the stomachs of calves. Microbial and recombinant enzymes are characterized by more stable quality and lower cost, but their production, based on genetic engineering methods that cause prejudice among most consumers, is almost entirely concentrated abroad. If consumer loyalty is increased, recombinant enzymes may become the most promising functional ingredients. Studies of the potential of various proteolytic enzymes of plant origin revealed a low technological effect of their use. The considered material allows us to predict the prospects of scientific research to identify the mechanisms of milk coagulation and new effective and universal coagulants together with the breeding practice of animal selection, aimed at improving the technological properties of dairy raw materials.

Sign in / Sign up

Export Citation Format

Share Document