Taphonomy in the kitchen : culinary practices and processing residues of native tuberous plants of the south-central Andes

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We present comparative material for the identification of culinary residues of cooked tubers of Solanum sp., Oxalis tuberosa and Ullucus tuberosus. We use a broad concept of taphonomy that includes the study of plant modifications resulting from the preparation of food, in this case the boiling and...

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Autores principales: Babot, María del Pilar, Lund, Julia, Olmos, Adriana Valeria
Formato: Artículo acceptedVersion
Lenguaje:Inglés
Publicado: Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Sociales 2014
Materias:
Arqueología
Técnicas culinarias
Preparación de alimentos
Andes centro-sur
Plantas
Tubérculos
Alimentos
Tafonomía
Acceso en línea:http://www.ridaa.unicen.edu.ar/xmlui/handle/123456789/1666
http://www.ridaa.unicen.edu.ar/xmlui/handle/123456789/1666
http://suquia.ffyh.unc.edu.ar/handle/suquia/16858
Aporte de:
Suquía - Instituto de Antropología de Córdoba (IDACOR, CONICET y UNC) de Universidad Nacional de Córdoba
id I10-R181-suquia-16858
record_format dspace
institution Universidad Nacional de Córdoba
institution_str I-10
repository_str R-181
collection Suquía - Instituto de Antropología de Córdoba (IDACOR, CONICET y UNC)
language Inglés
topic Arqueología
Técnicas culinarias
Preparación de alimentos
Andes centro-sur
Plantas
Tubérculos
Alimentos
Tafonomía
spellingShingle Arqueología
Técnicas culinarias
Preparación de alimentos
Andes centro-sur
Plantas
Tubérculos
Alimentos
Tafonomía
Babot, María del Pilar
Lund, Julia
Olmos, Adriana Valeria
Taphonomy in the kitchen : culinary practices and processing residues of native tuberous plants of the south-central Andes
topic_facet Arqueología
Técnicas culinarias
Preparación de alimentos
Andes centro-sur
Plantas
Tubérculos
Alimentos
Tafonomía
description We present comparative material for the identification of culinary residues of cooked tubers of Solanum sp., Oxalis tuberosa and Ullucus tuberosus. We use a broad concept of taphonomy that includes the study of plant modifications resulting from the preparation of food, in this case the boiling and cooking al rescoldo of fresh tubers. We undertake a number of controlled cooking experiments and compare the results with fresh samples. We discuss morphological and optical modifications of tissue fragments and intracellular particles resulting from our cooking experiments. Finally, we discuss the possibility of recognizing cooking techniques from microscopic analysis of tuber remains.
format Artículo
Artículo
acceptedVersion
author Babot, María del Pilar
Lund, Julia
Olmos, Adriana Valeria
author_facet Babot, María del Pilar
Lund, Julia
Olmos, Adriana Valeria
author_sort Babot, María del Pilar
title Taphonomy in the kitchen : culinary practices and processing residues of native tuberous plants of the south-central Andes
title_short Taphonomy in the kitchen : culinary practices and processing residues of native tuberous plants of the south-central Andes
title_full Taphonomy in the kitchen : culinary practices and processing residues of native tuberous plants of the south-central Andes
title_fullStr Taphonomy in the kitchen : culinary practices and processing residues of native tuberous plants of the south-central Andes
title_full_unstemmed Taphonomy in the kitchen : culinary practices and processing residues of native tuberous plants of the south-central Andes
title_sort taphonomy in the kitchen : culinary practices and processing residues of native tuberous plants of the south-central andes
publisher Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Sociales
publishDate 2014
url http://www.ridaa.unicen.edu.ar/xmlui/handle/123456789/1666
http://www.ridaa.unicen.edu.ar/xmlui/handle/123456789/1666
http://suquia.ffyh.unc.edu.ar/handle/suquia/16858
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