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Paleoethnobotany
Pal(a)eoethnobotany or Archaeobotany, "is the study of remains of plants cultivated or used by man in ancient times, which have survived in archaeological contexts".〔Current Paleoethnobotany Analytical Methods and Cultural Interpretations of Archaeological Plant Remains〕 Paleoethnobotany is the archaeological sub-field that studies plant remains from archaeological sites. Basing on the recovery and identification of plant remains and the ecological and cultural information available for modern plants, the major research themes are the use of wild plants, the origins of agriculture and domestication, and the co-evolution of human-plant interactions.
==Preservation==
Plant macrofossils are preserved through four main modes of preservation at archaeological sites. First, plant remains, usually cereal grains, chaff, seeds and charcoal are largely reduced to elemental carbon (charred) when they are heated in a reducing atmosphere. These are referred to as 'charred' or 'carbonised' plant remains. This mode of preservation is biased towards plant remains that come into contact with fire, through cooking or fuel use, and those which are less fragile, such as cereal grains and nutshell. Second, plant remains deposited in permanently waterlogged anoxic conditions are preserved as the absence of oxygen prohibits microbial activity. This mode of preservation occurs in deep archaeological features such as wells, in urban settlements where organic refuse is rapidly deposited, and at settlements adjacent to lakes or rivers. A wide range of plant remains are usually preserved, including seeds, fruit stones, nutshells, leaves, straw and other vegetative material. Third, calcium-phosphate mineralisation of plant remains occurs usually in latrine pits and in middens, as plant remains are completely replaced by calcium-phosphate. In latrine pits, plant remains which have been consumed by humans are the most common items, such as seeds of flavourings, fruit pips and fruit stones. Finally, plant remains are preserved by desiccation in arid environments, where the absence of water limits decomposition. Delicate vegetative plant remains are preserved, such as onion skin and artichoke bracts, alongside fruit stones, cereal chaff and seeds of wild plants.
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