Aubrey Holes Underground Ovens
(too old to reply)
2008-07-23 12:59:25 UTC
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Aubrey Holes '56 Pig Fat Residues

Residue hog fats are preserved at archaeological Stonehenge Luau in
association with the '56 Aubrey Holes (pig roast - Mumu, Kalua, Imu -
underground ovens), below their human cremations and animal remains.
High-temperature gas chromatography (HT-GC) and combined HT-GC/mass
spectrometry (HT-GC/MS) has confirmed the presence of Mumu, Kalua, Imu
residue hog fats in lipid extracts from Doctor Garry Denke (1622-1699,
historian, antiquarian, dentist) '56 Aubrey Holes' hollowstem augered
core samples.

Origin of Stonehenge Aubrey Holes preserved residue pig fats was
determined through detailed compositional analysis of their component
fatty acids by GC, by GC/MS of dimethyl disulfide derivatives of
monoenoic components, and by GC-combustion-isotope ratio-MS (GC-C-
IRMS), which derived diagenetically robust 13C values. Regiospecific
analysis of intact triacylglycerols by high-performance liquid
chromatography/MS (HPLC/MS) established the origin of Aubrey Holes hog
fats; Durrington Walls.

Anyone have Residue Pig Fats in their Aubrey Holes core samples?

Indiana University of Pennsylvania Organic Geochemistry
Arizona State University Biogeochemistry Research

Garry Denke
2008-07-23 13:16:21 UTC
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An earth oven or cooking pit is one of the most simple and long-used
cooking structures. At its simplest, an earth oven is simply a pit in
the ground used to trap heat and bake or steam food. Earth ovens have
been used in many places and cultures in the past, and the presence of
such cooking pits is a key sign of human settlement often sought by
archaeologists, and remain a common tool for cooking large quantities
of food where no equipment is available.

To bake food, the fire is built, then allowed to burn down to a
smolder, and the food is placed in the oven and covered (this can be
used for bread-baking, for example, and has been used in some cultures
for soldiers on military expeditions). Steaming is similar; fire-
heated rocks in a pit are covered with green vegetation, large
quantities of food, more green vegetation (and sometimes water), and
then a final covering of earth. Food takes several hours to cook
whether by dry or wet methods.

Today, many communities still use cooking pits, at least for
ceremonial or celebratory occasions: the Hawaiian luau, Māori hāngi
and the New England clam bake. The central Asian tandoor, used
primarily for uncovered, live-fire baking, is a transitional design
between the earth oven and the horizontal-plan masonry oven,
essentially a permanent earth oven made out of clay or firebrick with
a constantly burning, very hot fire in the bottom. In modern times,
earth ovens are sometimes used for outdoor cooking and recreational
meals in lieu of an open campfire.