Institute of Geosciences, University of Mainz, Joh.-J.-Becherweg 21, 55128 Mainz, Germany Journal of Archaeological Science: Reports (2016), V7, 14-26, doi: 10.1016/j.jasrep.2016.03.045 Effects of cooking on mollusk shell structure and chemistry: Implications for archeology and paleoenvironmental reconstruction Stefania Milano, Amy L. Prendergast and Bernd R. Schöne Mollusk shells excavated from archeological sites have been used to reconstruct paleoenvironment, human foraging, and migratory patterns. To retrieve information on past environment or human behavior, chemical signatures such as oxygen stable isotopes (δ18Oshell) are analyzed. Shell archeological remains usually represent food waste. Thermal treatments such as boiling and roasting may influence shell structure and biochemical composition. However, little is known about the relationship between changes at macro-, microstructural and chemical levels. This work is a calibration study on modern Phorcus (Osilinus) turbinatus shells. A simulation of two different cooking methods (boiling and roasting) was carried out at four temperatures (100 °C, 300 °C, 500 °C and 700 °C) for two durations (20 min and 60 min).