"Organic residues attached to ceramic vessels were studied to find out what foods and non- foods were originally prepared at Mienakker. In order to identify the origin of these organic residues two disciplines were employed, each using its own highly sensitive technique. Archaeobotanical analysis combined with scanning electron microscopy (SEM) facilitated the study of anatomical features of very small fragments of plant tissue preserved in organic residues. Chemical analysis using direct- temperature mass spectrometry (DTMS) was able to trace organic components such as proteins, polysaccharides and fats. The two disciplines were combined in order to obtain a broad range of information on the original vessel content and the Neolithic food preparation methods practised at Mienakker. This combined analysis has been successfully applied to a number of pottery assemblages from various archaeological sites. This approach has resulted in new insights into the practices of food preparation and cooking in the Single Grave Culture in general and into site economies at Mienakker in specific."