Multiproxial archaeometric studies in ceramics to Meliquina archaeological locality, Neuquén, Argentina. Advances and results
A synthesis of the advances in pottery research of the Meliquina Archaeological Site (LAM) is presented, in a wooded and lacustrine environment in the southern sector of the province of Neuquén, Argentina. The analysis strategy was not based on typological studies that used the potential capacities...
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| Formato: | Artículo revista |
| Lenguaje: | Español |
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Archaeology Department of the School of Anthropology, Faculty of the Humanities and Arts, National University of Rosario
2020
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| Acceso en línea: | https://revistaanuarioarqueologia.unr.edu.ar/index.php/AA/article/view/43 |
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| Sumario: | A synthesis of the advances in pottery research of the Meliquina Archaeological Site (LAM) is presented, in a wooded and lacustrine environment in the southern sector of the province of Neuquén, Argentina. The analysis strategy was not based on typological studies that used the potential capacities and limitations for formal aspects, but on the description of results of different archeometric analyzes from a multiroxi approach, organized in provenance, structural and functional studies. Among the provenance studies, we identified immediately available clays and another non-local chemical group by TXRF. Regarding structural studies, we observed manufacturing by superimposition and spiral elevation of rolls using radiographic images. Regarding functional studies, by Gas Chromatography we identified fatty acids from leaves, berries and seeds among the adhered residues, together with negative imprints analyzed by means of Electronic Scanning Microscopy identified with Bromus sp. and other domesticated non-local species such as corn from phytoliths and starches. The activation, cultivation and molecular identification of cryotolerant fermentative yeasts, together with phytoliths and thermo-altered starches from corn kernels suggest that, like other seeds and fruits, they may be part of the processing or containment of fermented beverages. |
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