Table 1.
Recipe information for each experimental condition.
| Experiment | PRIMARY RECIPE (1): Cooked 50 times Charred macro-remains samples (n = 8) Carbonized thin-layer residue sample (n = 1) |
FINAL RECIPE (2): Cooked 1–4 times Charred macro-remains samples (*n = 1 or 2) Carbonized thin-layer residue samples (**n = 1 or 2) |
|---|---|---|
| FB | FB1 whole maize kernels (1/2 cup) |
FB2 wheat flour (1/2 cup) *n = 2 **n = 2 |
| KV | KV1 maize flour (1/2 cup) |
KV2 wheat flour (3/8 cup) + deer meat (1/8 cup) *n = 1 **n = 1 |
| MM | MM1 maize flour (1/2 cup) |
MM2 maize flour (3/8 cup) + deer meat (1/8 cup) *n = 1 **n = 1 |
| GT | GT1 hominy (1/2 cup) |
GT2 wheat flour (1/2 cup) *n = 2 **n = 2 |
| AM | AM1 hominy (3/8 cup) + deer meat (1/8 cup) |
AM2 hominy (3/8 cup) + wheat flour (1/8 cup) *n = 1 **n = 1 |
| CH | CH1 wheat flour (1/4 cup) + maize flour (1/4 cup) |
CH2 maize flour (1/2 cup) *n = 2 **n = 2 |
| JS | JS1 wheat flour (3/8 cup) + maize flour (1/8 cup) |
JS2 maize flour (1/2 cup) *n = 2 **n = 2 |