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<< Text Pages >> Subeixi Cemeteries - Barrow Cemetery in China

Submitted by Andy B on Saturday, 08 January 2011  Page Views: 7603

Neolithic and Bronze AgeSite Name: Subeixi Cemeteries Alternative Name: Subeshi Cemeteries
Country: China
NOTE: This site is 400.414 km away from the location you searched for.

Type: Barrow Cemetery
Nearest Town: Turpan  Nearest Village: Shanshan County, Xinjiang
Latitude: 42.868740N  Longitude: 90.213330E
Condition:
5Perfect
4Almost Perfect
3Reasonable but with some damage
2Ruined but still recognisable as an ancient site
1Pretty much destroyed, possibly visible as crop marks
0No data.
-1Completely destroyed
no data Ambience:
5Superb
4Good
3Ordinary
2Not Good
1Awful
0No data.
no data Access:
5Can be driven to, probably with disabled access
4Short walk on a footpath
3Requiring a bit more of a walk
2A long walk
1In the middle of nowhere, a nightmare to find
0No data.
no data Accuracy:
5co-ordinates taken by GPS or official recorded co-ordinates
4co-ordinates scaled from a detailed map
3co-ordinates scaled from a bad map
2co-ordinates of the nearest village
1co-ordinates of the nearest town
0no data
1
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Ancient Cemetery in China. Shanshan County, to the east of Urumqi, is on the Northern Route of the Silk Road, which splits in two to pass the extremely arid Takla Makan Desert. To the East is the Gobi Desert; to the west is the Tarim Basin, which drains the mountains to the north. Its watercourses eventually evaporate in the Takla Makan.

Since early exploitation by foreign archaeologists in the nineteenth and early twentieth century, the area has continued to reveal amazing relicts of the past. Modern Chinese archaeologists have revealed more details of the ancient inhabitants and their ways of life. The unique dry conditions have preserved usually perishable artifacts and even the bodies of some of the people buried there.

What has surprised many in the West were the European features of some of the bodies. However, ancient Chinese historians had recorded the variety of races on their northwestern border as far back as the Han Dynasty. This area was both a trade route and the point of contact many people from different environments and cultures. People farmed and traded in the oases and nomads visited both for trade and warfare.

Note: Chinese Noodle Dinner Buried for 2,500 Years, also Scythian style bows
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Nearby sites listing. In the following links * = Image available
 55.4km W 269° Gaochang Ancient Village or Settlement
 55.9km W 272° Astana Graves Rock Cut Tomb
 84.7km W 276° Jiayi Cemetery* Barrow Cemetery
 232.1km WNW 296° Sahensai Cemetery* Barrow Cemetery
 237.4km WNW 297° Zinjiang Autonomous Region Museum* Museum
 262.2km S 187° Loulan* Ancient Village or Settlement
 267.4km SW 226° Buyantu-Bulaq Rock Art* Rock Art
 310.0km SSW 205° Small River Cemetery* Barrow Cemetery
 313.7km SSW 206° Xiaohe Necropolis* Barrow Cemetery
 357.7km WSW 237° Tarim River Tombs Barrow Cemetery
 419.1km SSW 197° Miran (China)* Ancient Village or Settlement
 643.8km NNW 349° Lake Hoton Standing Grave Stones* Standing Stones
 645.0km W 262° Kizil Caves of 1000 Buddhas* Cave or Rock Shelter
 655.2km NW 319° Shilikty Burial Mounds Barrow Cemetery
 656.6km NNW 348° Lake Hoton Round Barrow Round Barrow(s)
 659.2km NNW 348° Lake Hoton Petroglyphs* Rock Art
 707.6km N 349° Mt. Shiveet altar stone with petroglyphs* Rock Art
 710.1km NNW 348° Shiveet Mountain Petroglyphs* Rock Art
 778.4km NNW 339° Berel Burial Mounds* Barrow Cemetery
 781.7km N 351° Tarhatinsky megalithic site* Standing Stones
 782.1km SW 226° Endere (China)* Ancient Village or Settlement
 805.4km NW 311° Eleke Sazy Burial Mounds* Barrow Cemetery
 844.2km NNE 31° Lake Oygon Round Barrows Round Barrow(s)
 852.0km WSW 238° Karadong* Ancient Village or Settlement
 876.0km NNW 344° Chuya Deer Stone* Standing Stone (Menhir)
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"Subeixi Cemeteries" | Login/Create an Account | 2 News and Comments
  
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Scythian-style bows discovered in Xinjiang by Andy B on Saturday, 08 January 2011
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This is written to give a historical context to the information that Stephen Selby brought back from the museum in Urumqi on some ancient bows. They have not been widely published in Chinese or English, but they are very significant for the study of archery history.

Stephen Selby examined several bows in Urumqi that were of various designs and from several periods. One type of great significance to the history of archery was very similar to bows familiar in the West from Greek, Persian and Scythian art. I will discuss why this is not so surprising below, but firstly I will describe one of the bows.

The bow in question possessed a feature that is no longer common in modern composite bows. It was thick and narrow in the cross-section of that part of the limb where it bends. Unlike later bows, with their broad lenticular or rectangular bending sections, this bow had a triangular section with the apex on the belly side of the limb. The back of the bow was slightly convex and formed the base of the triangle. At the centre of the bow, the limbs are 4 cm wide. For a greater part of the limb it had this unusual shape.

Lots more about the Scythian-style bow discoveries at
http://www.atarn.org/chinese/scythian_bows.htm
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Chinese Noodle Dinner Buried for 2,500 Years by Andy B on Saturday, 08 January 2011
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Noodles, cakes, porridge, and meat bones dating to around 2,500 years ago were recently unearthed at a Chinese cemetery, according to a paper that will appeared in the Journal of Archaeological Science recently.

Since the cakes were cooked in an oven-like hearth, the findings suggest that the Chinese may have been among the world's first bakers. Prior research determined the ancient Egyptians were also baking bread at around the same time, but this latest discovery indicates that individuals in northern China were skillful bakers who likely learned baking and other more complex cooking techniques much earlier.

"With the use of fire and grindstones, large amounts of cereals were consumed and transformed into staple foods," lead author Yiwen Gong and his team wrote in the paper.

Gong, a researcher at the Graduate University of Chinese Academy of Sciences, and his team dug up the foods at the Subeixi Cemeteries in the Turpan District of Xinjiang, China. This important cultural communication center between East and Central China has a desert climate.

"As a result, the climate is so dry that many mummies and plant remains have been well preserved without decaying," according to the scientists, who added that the human remains they unearthed at the site looked more European than Asian.

"Judging from the preserved mummies, most of them resemble typical Europeans, with light-colored hair, deep-set eyes, and protruding noses," the researchers wrote. "Of the 19 mummies examined, only three are Mongolian."

The individuals may have been living in a semi agricultural, pastoral artists' community, since a pottery workshop was found nearby, and each person was buried with pottery. The archaeologists also found bows, arrows, saddles, leather chest-protectors, boots, woodenwares, knives, an iron aw, a leather scabbard, and a sweater in the graves. But the scientists focused this particular study on the excavated food.

The food included noodles mounded in an earthenware bowl, sheep's heads (which may have held symbolic meaning), another earthenware bowl full of porridge, and elliptical-shaped cakes as well as round baked goods that resembled modern Chinese moon cakes.

Chemical analysis of the starches revealed that both the noodles and cakes were made of common millet.

The scientists next put new millet through a barrage of cooking experiments to see if they could duplicate the micro-structure of the ancient foods, which would then reveal how the prehistoric chefs cooked the millet.

The researchers determined that boiling damages the appearance of individual millet grains, while baking leaves them more intact. The scientists therefore believe the millet grains in one bowl were once boiled into porridge, the noodles were boiled, and the cakes were baked.

"Baking technology was not a traditional cooking method in the ancient Chinese cuisine, and has been seldom reported to date," according to the authors, who nevertheless believe these latest food discoveries indicate baking must have been a widespread cooking practice in northwest China 2,500 years ago.

The discoveries add to the growing body of evidence that millet was the grain of choice for this part of China. Houyuan Lu of the Chinese Academy of Sciences' Institute of Geology and Physics, along with other researchers, unearthed millet-made noodles dating to 4,000 years ago at the Laija archaeological site, also in northwest China.

In that case, "the noodles were thin, delicate, more than 19.7 inches in length and yellow in color," according to Lu and his colleagues. "They resemble the La-Mian noodle, a traditional Chinese noodle that is made by repeatedly pulling and stretching the dough by hand."

Gong and his team point out that millet was domesticated about 10,000 years ago in northwest China and was probably a food staple because of its drought resistance and ability to grow

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