Abstract
The studies of organic residues on the outer and inner surfaces of archaeological pottery can provide valuable information about the use of kitchen vessels by ancient people, as well as their lifestyle, diet, and culinary practices. Animal fats of various origins are most commonly found in soot from archaeological pottery. They can survive for long periods of time due to their hydrophobic properties. GC–MS analysis of archaeological pottery (Bozshakol site, Republic of Kazakhstan) showed that organic residues of soot are of animal origin, mainly from adipose tissue (fat) of cows and/ or sheep, but the presence of milk fat residues cannot be ruled out. Judging by the presence of biomarkers for the thermal conversion of fatty acids, ceramic vessels could be used not only for storage, but also for cooking on fire.