biostudies-literatureUnknown26(9)Wilkin SLarge metal and metal-alloy cauldrons first appear on the far western steppe and Caucasus region during the Maykop period (3700-2900 BCE); however, the types of foods or beverages cooked in and served from these vessels have remained mysterious. Here, we present proteomic analysis of nine residues from copper-alloy cauldrons from Maykop burial contexts where we identify muscle, blood, and milk proteins specific to domesticated, and possibly wild, ruminants. This study clearly demonstrates that the earliest, large-volume feasting vessels contained both primary and secondary animal products, likely prepared in the form of a stew.iScience107482https://www.ebi.ac.uk/biostudies/studies/S-EPMC10517358biostudies-literatureCurated cauldrons: Preserved proteins from early copper-alloy vessels illuminate feasting practices in the Caucasian steppe.PMC10517358Trifonov VBoivin NShishlina NHommel PPedergnana AVentresca Miller AWilkin SfalseCurated cauldrons: Preserved proteins from early copper-alloy vessels illuminate feasting practices in the Caucasian steppe.Large metal and metal-alloy cauldrons first appear on the far western steppe and Caucasus region during the Maykop period (3700-2900 BCE); however, the types of foods or beverages cooked in and served from these vessels have remained mysterious. Here, we present proteomic analysis of nine residues from copper-alloy cauldrons from Maykop burial contexts where we identify muscle, blood, and milk proteins specific to domesticated, and possibly wild, ruminants. This study clearly demonstrates that the earliest, large-volume feasting vessels contained both primary and secondary animal products, likely prepared in the form of a stew.2023-01-01T00:00:00Z2023 Sep2026-07-14T18:02:36.036Z2025-06-01T00:18:28.698ZS-EPMC105173583774440710.1016/j.isci.2023.107482