Seeing red: the use of Congo Red dye to identify cooked and damaged starch grains in archaeological residues

Starchy plant foods are significant in the diet of almost all peoples. Archaeologically, however, preservation of such plants is limited, and direct evidence of plant use by past people is also rare. Although starch grains can be preserved on artefacts used to process starchy plants, it is very difficult to identify grains damaged by processing methods such as milling or cooking. We present a method for identifying such damaged starch grains using Congo Red staining to identify cooking or milling activities in the past subsistence behaviour of Aboriginal people of southeast Queensland, Australia.