Superior in Life-Superior in Death: Dietary Distinction of Central European Prehistoric and Medieval Elites

• Autores: Corina Knipper, Petra Held, Marc Fecher, Nicole Nicklisch, Christian Meyer, Hildrun Schreiber, Bernd Zich, Carola Metzner-Nebelsick, Vera Hubensack, Leif Hansen, Elke Nieveler, Kurt W. Alt
• Localización: Current anthropology: A world journal of the sciences of man, ISSN 0011-3204, Nº. 4, 2015, págs. 579-589
• Idioma: inglés
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• Resumen

  • Food production provoked social inequality in agricultural societies. Starting in the European late Neolithic, conspicuously equipped inhumations with elaborate grave architecture indicated representatives of local and possibly regional elites. However, burials are always shaped by a complex combination of the desires of the deceased and of the bereaved, along with ritual customs and norms. Therefore, a superior burial may not always be preceded by long-term superior life conditions. One widely accepted characteristic of social distinction is access to different, supposedly higher-quality food, which is deducible from light stable isotope analysis of carbon and nitrogen in bone collagen (d13C and d15N). Four remarkable cases of high-elite individuals from the modern territory of Germany spanning from the Early Bronze Age to Medieval times exhibited d15N values that exceeded those of contemporaneous �commoner� populations significantly. This demonstrates outstanding dietary compositions, including larger shares of meat and dairy products but also possibly fish, poultry, and the meat of young animals. The results support enduringly different lifestyles and privileges for the representatives of the respective highest social class, despite very different prehistoric and historic contexts.