Neanderthals glue stone tools

Neanderthals used resin 'glue' to craft their stone tools

Neanderthals used resin 'glue' to craft their stone tools

Neanderthals glue stone tools
Artist's rendition of Earth approximately 60,000 years ago. Picture from nasa.gov

Archaeologists working in two Italian caves have discovered some of the earliest known examples of ancient humans using an adhesive on their stone tools--an important technological advance called "hafting."

The new study, which included CU Boulder's Paola Villa, shows that Neanderthals living in Europe from about 55 to 40 thousand years ago traveled away from their caves to collect resin from pine trees. They then used that sticky substance to glue stone tools to handles made out of wood or bone.

The findings add to a growing body of evidence that suggests that these cousins of Homo sapiens were more clever than some have made them out to be.

"We continue to find evidence that the Neanderthals were not inferior primitives but were quite capable of doing things that have traditionally only been attributed to modern humans," said Villa, corresponding author of the new study and an adjoint curator at the CU Museum of Natural History.

Neanderthals glue stone tools
Flints bearing traces of pine resin. The letter "R" indicates the presence of visible resin, and the arrows point to spots where researchers sampled material for chemical analysis. (Credit: Degano et al. 2019, PLOS ONE)

That insight, she added, came from a chance discovery from Grotta del Fossellone and Grotta di Sant'Agostino, a pair of caves near the beaches of what is now Italy's west coast.

Those caves were home to Neanderthals who lived in Europe during the Middle Paleolithic period, thousands of years before Homo sapiens set foot on the continent. Archaeologists have uncovered more than 1,000 stone tools from the two sites, including pieces of flint that measured not much more than an inch or two from end to end.

In a recent study of the tools, Villa and her colleagues noticed a strange residue on just a handful of the flints--bits of what appeared to be organic material.

"Sometimes that material is just inorganic sediment, and sometimes it's the traces of the adhesive used to keep the tool in its socket" Villa said.

Warm fires

To find out, study lead author Ilaria Degano at the University of Pisa conducted a chemical analysis of 10 flints using a technique called gas chromatography/mass spectrometry. The tests showed that the stone tools had been coated with resin from local pine trees. In one case, that resin had also been mixed with beeswax.

Villa explained that the Italian Neanderthals didn't just resort to their bare hands to use stone tools. In at least some cases, they also attached those tools to handles to give them better purchase as they sharpened wooden spears or performed other tasks like butchering or scraping leather.

"You need stone tools to cut branches off of trees and make them into a point," Villa said.

The find isn't the oldest known example of hafting by Neanderthals in Europe--two flakes discovered in the Campitello Quarry in central Italy predate it. But it does suggest that this technique was more common than previously believed.

The existence of hafting also provides more evidence that Neanderthals, like their smaller human relatives, were able to build a fire whenever they wanted one, Villa said--something that scientists have long debated. She said that pine resin dries when exposed to air. As a result, Neanderthals needed to warm it over a small fired to make an effective glue.

"This is one of several proofs that strongly indicate that Neanderthals were capable of making fire whenever they needed it," Villa said.

In other words, enjoying the glow of a warm campfire isn't just for Homo sapiens.

Other coauthors on the study included researchers at Paris Nanterre University in France, University of the Witwatersrand in South Africa, University of Wollongong in Australia, Max Planck Institute for the Science of Human History in Germany, Istituto Italiano di Paleontologia Umana and the University of Pisa.

The research was funded by a National Science Foundation grant to Paola Villa and Sylvain Soriano.

 

Press release from the University of Colorado at Boulder.


Drinking, feasting and dietary habits of Early Celts in Burgundy

Archaeology -- what the Celts drank

drinking Celts
Greek drinking cup from the Early Celtic princely burial mound Kleinaspergle. This vessel is similar to those whose pottery fragments were found in the Celtic settlement on the Mont Lassois. Credit: Württemberg State Museum, P. Frankenstein / H. Zwietasch.

Research carried out by an international team led by scientists from Ludwig-Maximilians-Universitaet (LMU) in Munich and the University of Tübingen reveals aspects of the drinking and dietary habits of the Celts, who lived in Central Europe in the first millennium BCE.

The authors of the new study analyzed 99 ceramic drinking vessels, storage and transport jars recovered during excavations at Mont Lassois in Burgundy. This was the site of a fortified 'princely' settlement of the Early Celts. The finds included pottery and bronze vessels that had been imported from Greece around 500 BCE. "This was a period of rapid change, during which vessels made in Greece and Italy reached the region north of the Alps in large numbers for the first time. It has generally been assumed that this indicates that the Celts began to imitate the Mediterranean lifestyle, and that only the elite were in a position to drink Mediterranean wine during their banquets," says LMU archaeologist Philipp Stockhammer, who led the project. "Our analyses confirm that they indeed consumed imported wines, but they also drank local beer from the Greek drinking bowls. In other words, the Celts did not simply adopt foreign traditions in their original form. Instead, they used the imported vessels and products in their own ways and for their own purposes. Moreover, the consumption of imported wine was apparently not confined to the upper echelons of society. Craftsmen too had access to wine, and the evidence suggests that they possibly used it for cooking, while the elites quaffed it in the course of their drinking parties. The study shows that intercultural contact is a dynamic process and demonstrates how easy it is for unfamiliar vessels to serve new functions and acquire new meanings."

At the University of Tübingen, Maxime Rageot analyses organic residues found in pottery from Mont Lassois. Credit: Victor S. Brigola

Chemical analysis of the food residues absorbed into the ancient pots now makes it possible to determine what people ate and drank thousands of years ago. The group of authors based at the University of Tübingen analyzed these chemical fingerprints in the material from Mont Lassois. "We identified characteristic components of olive oil and milk, imported wine and local alcoholic beverages, as well as traces of millet and beeswax," says Maxime Rageot, who performed the chemical analyses in Tübingen. "These findings show that - in addition to wine - beers brewed from millet and barley were consumed on festive or ritual occasions." His colleague Cynthianne Spiteri adds: "We are delighted to have definitively solved the old problem of whether or not the early Celts north of the Alps adopted Mediterranean drinking customs. - They did indeed, but they did so in a creative fashion!"

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The results of the study, which forms part of the BEFIM project (Meanings and Functions of Mediterranean Imports in Early Iron Age Central Europe), have just been published in the online journal PLOS ONE. The collaborative investigation was carried out by researchers from LMU Munich, the University of Tübingen, the Württemberg State Museum, the Landesamt für Denkmalpflege beim Regierungspräsidium Stuttgart, the University of Zürich and the University of Burgundy.

 

Press release from the Ludwig-Maximilians-Universität München

 

Early Celts in Burgundy appropriated Mediterranean products and feasting practices

Organic residue analysis of imported Mediterranean pottery fragments detects imported olive oil and wine as well as local beers

Selection of the Early Celtic vessels held in the archive of the Württemberg State Museum. Credit: Victor S. Brigola, CC-BY

Early Celts in eastern France imported Mediterranean pottery, as well as olive oil and wine, and may have appropriated Mediterranean feasting practices, according to a study published June 19, 2019 in PLOS ONE, by Maxime Rageot from Ludwig-Maximilians-Universität München and the University of Tübingen, and colleagues.

Hundreds of fragments of imported Mediterranean pottery have been excavated from the Early Celtic hillfort site of Vix-Mont Lassois in Burgundy, France. This study is the first to investigate the impact of these Mediterranean imports and of Mediterranean feasting/consumption practices on Early Celtic culture (7th - 5th century BC), using molecular organic residue analysis techniques. The authors performed gas chromatography and GC-mass spectrometry analyses on organic residues extracted from 99 ceramic fragments found at Vix-Mont Lassois: some from 16 vessels imported from the Mediterranean and some from locally produced vessels from different contexts (elite, artisan, ritual, and military).

The results showed that the imported vessels were not only used for wine drinking as an appropriation of Mediterranean feasting practices, but also to drink local beers spiced with pine resins, in what appears to be an intercultural adaptation. Additional home-grown beverages were also found in local pottery, including what may have been millet-based beer, probably consumed only by low-status individuals, and barley-based beer and birch-derived beverages, which seemed to be consumed by high-status individuals. Local pine resins and plant oils were also identified. Beeswax was present in around 50% of the local pottery vessels, possibly indicating that mead was a popular fermented beverage or that the Early Celts liked to sweeten their beverages with honey.

The authors note that common foods such as wheat, barley and rye might have been present in the vessels but could not be detected by their analysis centuries later. Despite this limitation, this study sheds new light on the role of imported Mediterranean food and drink in helping shape Early Celtic feasting practices and demonstrates the potential of this type of molecular analysis also for other archaeological sites.

The authors add: "The Celts in the Early Iron Age did not just drink imported Greek wine from their imported Greek pottery. They also used the foreign vessels in their own way for drinking different kinds of local beer, as organic residue analysis of ca. 100 Early Iron Age local and Mediterranean drinking vessels from Mont Lassois (France) shows."

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Citation: Rageot M, Mötsch A, Schorer B, Bardel D, Winkler A, Sacchetti F, et al. (2019) New insights into Early Celtic consumption practices: Organic residue analyses of local and imported pottery from Vix-Mont Lassois. PLoS ONE 14(6): e0218001. https://doi.org/10.1371/journal.pone.0218001

Funding: MR research was funded by the Deutsches Bundesministerium für Bildung und Forschung (Federal Minstry of Education and Research). The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.

Competing Interests: The authors have declared that no competing interests exist.

 

Press release from the Public Library of Science