Table 2 Carbon and nitrogen bulk isotope values for raw ingredients used in this study (not cooked, not carbonized).

From: Interpreting ancient food practices: stable isotope and molecular analyses of visible and absorbed residues from a year-long cooking experiment

Ingredient

δ13C (‰)

δ15N (‰)

Maize flour

− 11.2

+ 3.8

Hominy

− 11.1

+ 4.4

Wheat flour

− 26.4

+ 1.4

Deer meat

− 26.9

+ 4.9

  1. Note that the same maize kernels were used in whole kernel, flour, and hominy preparations.
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