The prehistoric roots of Chinese cuisines: Mapping staple food systems of China, 6000 BC-220 AD.

ABSTRACT: We conducted a meta-analysis of published carbon and nitrogen isotope data from archaeological human skeletal remains (n = 2448) from 128 sites cross China in order to investigate broad spatial and temporal patterns in the formation of staple cuisines. Between 6000-5000 cal BC we found evidence for an already distinct north versus south divide in the use of main crop staples (namely millet vs. a broad spectrum of C3 plant based diet including rice) that became more pronounced between 5000-2000 cal BC. We infer that this pattern can be understood as a difference in the spectrum of subsistence activities employed in the Loess Plateau and the Yangtze-Huai regions, which can be partly explained by differences in environmental conditions. We argue that regional differentiation in dietary tradit

SUBMITTER: Liu X 

PROVIDER: S-EPMC7641357 | biostudies-literature | 2020

REPOSITORIES: biostudies-literature