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Acorn cake during the Holocene: experimental reconstruction of its preparation in the western Pyrenees, Iberia

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Abstract

In many agricultural and hunter-gatherer communities, edible wild plants are still a relevant food source, although their use has been, in many cases, undervalued. In this sense, acorns have been known as a foodstuff in written sources since antiquity, as well as from scientific analyses in archaeobotany and ethnobotany. We have tried to reconstruct the chaîne opératoire in the preparation of acorn cake, with experiments using materials similar to those potentially used in the western Pyrenees in the past. Furthermore, we have considered some ethnographic data which are available for this area. The results show that the treatment of pre-selected acorns by raw-roasting and leaching is feasible and we emphasise their nutritional value. The results of the experiments improved considerably with the use of pottery and optimal storage conditions. In addition, several by-products useful for other daily tasks were generated which may have been used as well in the past.

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Acknowledgments

M. Ayerdi and H.H. Hernández benefit from postgraduate grants from the University of the Basque Country. A. Echazarreta-Gallego and I. Sarasketa-Gartzia benefit from postgraduate grants from the Basque Government. They have been partially funded by the research project of the Spanish Science Ministry HAR2014-53536-P (La ruta occidental del poblamiento de la Península Ibérica durante el Paleolítico medio y superior), and the Research Team in Prehistory of the University of the Basque Country (IT-622-13). S. De Francisco-Rodríguez benefits from a postgraduate grant from the Junta de Castilla y León and the European Social Fund. We would like to thank all the people who helped us, especially Eduardo Bizkarra from Arratia valley, Alejandro Prieto, Unai Perales, Amaia Arranz, Marta Portillo and David García-Seisdedos, as well as the reviewers of the manuscript.

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  1. Geography, Prehistory and Archaeology Department, University of the Basque Country, C/Tomás y Valiente, s/n, 01006, Vitoria-Gasteiz, Spain

    Miren Ayerdi, Amaya Echazarreta-Gallego, Hugo H. Hernández & Izaskun Sarasketa-Gartzia

  2. Prehistory, Archaeology, Social Anthropology and Historiographical Sciences and Techniques Department, University of Valladolid, Plaza del Campus Universitario, s/n, 47011, Valladolid, Spain

    Sara de Francisco-Rodríguez

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  1. Miren Ayerdi
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Correspondence to Hugo H. Hernández.

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Ayerdi, M., Echazarreta-Gallego, A., de Francisco-Rodríguez, S. et al. Acorn cake during the Holocene: experimental reconstruction of its preparation in the western Pyrenees, Iberia. Veget Hist Archaeobot 25, 443–457 (2016). https://doi.org/10.1007/s00334-016-0563-1

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