Culinary traditions beyond ingredients: Identifying ceramic vessels used in cooking practices of the South Central Andes

Autores
Scaro, Agustina; Musaubach, María Gabriela
Año de publicación
2021
Idioma
inglés
Tipo de recurso
documento de conferencia
Estado
versión publicada
Descripción
Culinary knowledge, traditional dishes, preparation forms and equipment, and commensality practices, within Andean cosmovision, involve a way of understanding the world. They are transmitted from generation to generation, thus constituting the culinary heritage. The study of culinary knowledge and practices, its loss or adaptation provide information about the social, economic and productive life of the communities. Even more, it addresses changes and continuities in communities? lifestyle, as reflected in their food. In the last fifteen years, Quebrada de Humahuaca (North of Argentina) has been the scenario where culinary heritage was rediscovered. Recipes and ingredients found in different Andean environments were highlighted and revalued from traditional to tourist and ?haute cuisine? contexts. However, old-style equipment, especially ceramic pots and wooden utensils, have been replaced almost entirely by metal and plastic ones. This paper aims to infer about possible uses given to archaeological ceramic vessels in traditional Andean culinary preparations. We did the survey based on published local cookbooks, ethnographic records of roasted corn/beans and chicha. Morpho-functional and use-alteration study of archaeological vessels were also carried out. The latter were recovered in the south-central sector of Quebrada de Humahuaca. From this multidisciplinary approach, we seek to advance in the understanding of past culinary practices and the role that vessels played in various contexts of food preparation and commensality. Likewise, to revalue traditional knowledge and practices related to the South-Central Andes Culinary Heritage.
Fil: Scaro, Agustina. Universidad Nacional de Jujuy. Instituto de Ecorregiones Andinas. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Ecorregiones Andinas; Argentina. Universidad Nacional de Jujuy. Facultad de Humanidades y Ciencias Sociales. Centro Regional de Estudios Arqueológicos; Argentina
Fil: Musaubach, María Gabriela. Universidad Nacional de Jujuy. Instituto de Ecorregiones Andinas. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Ecorregiones Andinas; Argentina
27th Annual Meeting of the European Association of Archaeologists
Kiel
Alemania
European Association of Archaeologists
Materia
CULINARY TRADITIONS
CERAMIC VESSELS
SOUTH-CENTRAL ANDES
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/209583
Acceder
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spelling Culinary traditions beyond ingredients: Identifying ceramic vessels used in cooking practices of the South Central AndesScaro, AgustinaMusaubach, María GabrielaCULINARY TRADITIONSCERAMIC VESSELSSOUTH-CENTRAL ANDEShttps://purl.org/becyt/ford/6.1https://purl.org/becyt/ford/6Culinary knowledge, traditional dishes, preparation forms and equipment, and commensality practices, within Andean cosmovision, involve a way of understanding the world. They are transmitted from generation to generation, thus constituting the culinary heritage. The study of culinary knowledge and practices, its loss or adaptation provide information about the social, economic and productive life of the communities. Even more, it addresses changes and continuities in communities? lifestyle, as reflected in their food. In the last fifteen years, Quebrada de Humahuaca (North of Argentina) has been the scenario where culinary heritage was rediscovered. Recipes and ingredients found in different Andean environments were highlighted and revalued from traditional to tourist and ?haute cuisine? contexts. However, old-style equipment, especially ceramic pots and wooden utensils, have been replaced almost entirely by metal and plastic ones. This paper aims to infer about possible uses given to archaeological ceramic vessels in traditional Andean culinary preparations. We did the survey based on published local cookbooks, ethnographic records of roasted corn/beans and chicha. Morpho-functional and use-alteration study of archaeological vessels were also carried out. The latter were recovered in the south-central sector of Quebrada de Humahuaca. From this multidisciplinary approach, we seek to advance in the understanding of past culinary practices and the role that vessels played in various contexts of food preparation and commensality. Likewise, to revalue traditional knowledge and practices related to the South-Central Andes Culinary Heritage.Fil: Scaro, Agustina. Universidad Nacional de Jujuy. Instituto de Ecorregiones Andinas. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Ecorregiones Andinas; Argentina. Universidad Nacional de Jujuy. Facultad de Humanidades y Ciencias Sociales. Centro Regional de Estudios Arqueológicos; ArgentinaFil: Musaubach, María Gabriela. Universidad Nacional de Jujuy. Instituto de Ecorregiones Andinas. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Ecorregiones Andinas; Argentina27th Annual Meeting of the European Association of ArchaeologistsKielAlemaniaEuropean Association of ArchaeologistsEuropean Association of Archaeologists2021info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObjectReuniónBookhttp://purl.org/coar/resource_type/c_5794info:ar-repo/semantics/documentoDeConferenciaapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/209583Culinary traditions beyond ingredients: Identifying ceramic vessels used in cooking practices of the South Central Andes; 27th Annual Meeting of the European Association of Archaeologists; Kiel; Alemania; 2021; 1-1978-80-907270-8-3CONICET DigitalCONICETengInternacionalinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:18:45Zoai:ri.conicet.gov.ar:11336/209583instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:18:45.307CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Culinary traditions beyond ingredients: Identifying ceramic vessels used in cooking practices of the South Central Andes
title Culinary traditions beyond ingredients: Identifying ceramic vessels used in cooking practices of the South Central Andes
spellingShingle Culinary traditions beyond ingredients: Identifying ceramic vessels used in cooking practices of the South Central Andes
Scaro, Agustina
CULINARY TRADITIONS
CERAMIC VESSELS
SOUTH-CENTRAL ANDES
title_short Culinary traditions beyond ingredients: Identifying ceramic vessels used in cooking practices of the South Central Andes
title_full Culinary traditions beyond ingredients: Identifying ceramic vessels used in cooking practices of the South Central Andes
title_fullStr Culinary traditions beyond ingredients: Identifying ceramic vessels used in cooking practices of the South Central Andes
title_full_unstemmed Culinary traditions beyond ingredients: Identifying ceramic vessels used in cooking practices of the South Central Andes
title_sort Culinary traditions beyond ingredients: Identifying ceramic vessels used in cooking practices of the South Central Andes
dc.creator.none.fl_str_mv Scaro, Agustina
Musaubach, María Gabriela
author Scaro, Agustina
author_facet Scaro, Agustina
Musaubach, María Gabriela
author_role author
author2 Musaubach, María Gabriela
author2_role author
dc.subject.none.fl_str_mv CULINARY TRADITIONS
CERAMIC VESSELS
SOUTH-CENTRAL ANDES
topic CULINARY TRADITIONS
CERAMIC VESSELS
SOUTH-CENTRAL ANDES
purl_subject.fl_str_mv https://purl.org/becyt/ford/6.1
https://purl.org/becyt/ford/6
dc.description.none.fl_txt_mv Culinary knowledge, traditional dishes, preparation forms and equipment, and commensality practices, within Andean cosmovision, involve a way of understanding the world. They are transmitted from generation to generation, thus constituting the culinary heritage. The study of culinary knowledge and practices, its loss or adaptation provide information about the social, economic and productive life of the communities. Even more, it addresses changes and continuities in communities? lifestyle, as reflected in their food. In the last fifteen years, Quebrada de Humahuaca (North of Argentina) has been the scenario where culinary heritage was rediscovered. Recipes and ingredients found in different Andean environments were highlighted and revalued from traditional to tourist and ?haute cuisine? contexts. However, old-style equipment, especially ceramic pots and wooden utensils, have been replaced almost entirely by metal and plastic ones. This paper aims to infer about possible uses given to archaeological ceramic vessels in traditional Andean culinary preparations. We did the survey based on published local cookbooks, ethnographic records of roasted corn/beans and chicha. Morpho-functional and use-alteration study of archaeological vessels were also carried out. The latter were recovered in the south-central sector of Quebrada de Humahuaca. From this multidisciplinary approach, we seek to advance in the understanding of past culinary practices and the role that vessels played in various contexts of food preparation and commensality. Likewise, to revalue traditional knowledge and practices related to the South-Central Andes Culinary Heritage.
Fil: Scaro, Agustina. Universidad Nacional de Jujuy. Instituto de Ecorregiones Andinas. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Ecorregiones Andinas; Argentina. Universidad Nacional de Jujuy. Facultad de Humanidades y Ciencias Sociales. Centro Regional de Estudios Arqueológicos; Argentina
Fil: Musaubach, María Gabriela. Universidad Nacional de Jujuy. Instituto de Ecorregiones Andinas. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Ecorregiones Andinas; Argentina
27th Annual Meeting of the European Association of Archaeologists
Kiel
Alemania
European Association of Archaeologists
description Culinary knowledge, traditional dishes, preparation forms and equipment, and commensality practices, within Andean cosmovision, involve a way of understanding the world. They are transmitted from generation to generation, thus constituting the culinary heritage. The study of culinary knowledge and practices, its loss or adaptation provide information about the social, economic and productive life of the communities. Even more, it addresses changes and continuities in communities? lifestyle, as reflected in their food. In the last fifteen years, Quebrada de Humahuaca (North of Argentina) has been the scenario where culinary heritage was rediscovered. Recipes and ingredients found in different Andean environments were highlighted and revalued from traditional to tourist and ?haute cuisine? contexts. However, old-style equipment, especially ceramic pots and wooden utensils, have been replaced almost entirely by metal and plastic ones. This paper aims to infer about possible uses given to archaeological ceramic vessels in traditional Andean culinary preparations. We did the survey based on published local cookbooks, ethnographic records of roasted corn/beans and chicha. Morpho-functional and use-alteration study of archaeological vessels were also carried out. The latter were recovered in the south-central sector of Quebrada de Humahuaca. From this multidisciplinary approach, we seek to advance in the understanding of past culinary practices and the role that vessels played in various contexts of food preparation and commensality. Likewise, to revalue traditional knowledge and practices related to the South-Central Andes Culinary Heritage.
publishDate 2021
dc.date.none.fl_str_mv 2021
dc.type.none.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/conferenceObject
Reunión
Book
http://purl.org/coar/resource_type/c_5794
info:ar-repo/semantics/documentoDeConferencia
status_str publishedVersion
format conferenceObject
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/209583
Culinary traditions beyond ingredients: Identifying ceramic vessels used in cooking practices of the South Central Andes; 27th Annual Meeting of the European Association of Archaeologists; Kiel; Alemania; 2021; 1-1
978-80-907270-8-3
CONICET Digital
CONICET
url http://hdl.handle.net/11336/209583
identifier_str_mv Culinary traditions beyond ingredients: Identifying ceramic vessels used in cooking practices of the South Central Andes; 27th Annual Meeting of the European Association of Archaeologists; Kiel; Alemania; 2021; 1-1
978-80-907270-8-3
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
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eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.coverage.none.fl_str_mv Internacional
dc.publisher.none.fl_str_mv European Association of Archaeologists
publisher.none.fl_str_mv European Association of Archaeologists
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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