Maize consumption in pre-Hispanic south-central Andes: chemical and microscopic evidence from organic residues in archaeological pottery from western Tinogasta (Catamarca, Argentin...

Autores
Lantos, Irene Johanna; Spangenberg, J. E.; Giovannetti, Marco Antonio; Ratto, N.; Maier, Marta Silvia
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Pre-Hispanic Andean societies depended economically on the cultivation of maize (Zea mays), the main staple food crop in the region after its introduction from highland Mexico. Here we report new data from residue analysis of potsherds recovered in archaeological sites in western Tinogasta, Catamarca province, Argentina, ca. 3rd to 16th centuries AD. Molecular and isotopic (δ13C values) compositions of fatty acids and microscopically identified maize starch granules from organic residues absorbed in archaeological potsherds were compared with Andean ingredients and food residues obtained from experimental replica pots, where traditional recipes were cooked. Complex mixtures of lipids and starch remains observed in archaeological cooking pots indicated combinations of Andean ingredients such as llama, beans, algarroba, and maize, and suggest continuity in the domestic foodways through time. The distribution and δ13C values of lipids preserved in vessels used for alcoholic beverage preparation, storage and transport in Inka sites suggested the possible consumption of two drinks with distinct patterns: traditional Andean maize beer (chicha) and a local fermented drink made from algarroba flour (aloja). This is potential evidence for consumption practices in festive contexts sponsored by the Inka state.
Fil: Lantos, Irene Johanna. Universidad de Buenos Aires. Facultad de Filosofía y Letras. Museo Etnográfico "Juan B. Ambrosetti"; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Spangenberg, J. E.. Universite de Lausanne; Suiza
Fil: Giovannetti, Marco Antonio. Universidad Nacional de La Plata. Facultad de Ciencias Naturales y Museo. División Arqueologia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ratto, N.. Universidad de Buenos Aires. Facultad de Filosofía y Letras. Museo Etnográfico "Juan B. Ambrosetti"; Argentina
Fil: Maier, Marta Silvia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Unidad de Microanálisis y Métodos Físicos en Química Orgánica. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Unidad de Microanálisis y Métodos Físicos en Química Orgánica; Argentina
Materia
Organic Residues
Potsherds
Maize
Fatty Acids
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/18681
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/18681
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Maize consumption in pre-Hispanic south-central Andes: chemical and microscopic evidence from organic residues in archaeological pottery from western Tinogasta (Catamarca, Argentina)Lantos, Irene JohannaSpangenberg, J. E.Giovannetti, Marco AntonioRatto, N.Maier, Marta SilviaOrganic ResiduesPotsherdsMaizeFatty Acidshttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Pre-Hispanic Andean societies depended economically on the cultivation of maize (Zea mays), the main staple food crop in the region after its introduction from highland Mexico. Here we report new data from residue analysis of potsherds recovered in archaeological sites in western Tinogasta, Catamarca province, Argentina, ca. 3rd to 16th centuries AD. Molecular and isotopic (δ13C values) compositions of fatty acids and microscopically identified maize starch granules from organic residues absorbed in archaeological potsherds were compared with Andean ingredients and food residues obtained from experimental replica pots, where traditional recipes were cooked. Complex mixtures of lipids and starch remains observed in archaeological cooking pots indicated combinations of Andean ingredients such as llama, beans, algarroba, and maize, and suggest continuity in the domestic foodways through time. The distribution and δ13C values of lipids preserved in vessels used for alcoholic beverage preparation, storage and transport in Inka sites suggested the possible consumption of two drinks with distinct patterns: traditional Andean maize beer (chicha) and a local fermented drink made from algarroba flour (aloja). This is potential evidence for consumption practices in festive contexts sponsored by the Inka state.Fil: Lantos, Irene Johanna. Universidad de Buenos Aires. Facultad de Filosofía y Letras. Museo Etnográfico "Juan B. Ambrosetti"; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Spangenberg, J. E.. Universite de Lausanne; SuizaFil: Giovannetti, Marco Antonio. Universidad Nacional de La Plata. Facultad de Ciencias Naturales y Museo. División Arqueologia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Ratto, N.. Universidad de Buenos Aires. Facultad de Filosofía y Letras. Museo Etnográfico "Juan B. Ambrosetti"; ArgentinaFil: Maier, Marta Silvia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Unidad de Microanálisis y Métodos Físicos en Química Orgánica. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Unidad de Microanálisis y Métodos Físicos en Química Orgánica; ArgentinaElsevier2015-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/18681Lantos, Irene Johanna; Spangenberg, J. E.; Giovannetti, Marco Antonio; Ratto, N.; Maier, Marta Silvia; Maize consumption in pre-Hispanic south-central Andes: chemical and microscopic evidence from organic residues in archaeological pottery from western Tinogasta (Catamarca, Argentina); Elsevier; Journal of Archaeological Science; 55; 3-2015; 83-990305-4403CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.jas.2014.12.022info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S030544031400483Xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:07:47Zoai:ri.conicet.gov.ar:11336/18681instacron: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 10:07:47.59CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Maize consumption in pre-Hispanic south-central Andes: chemical and microscopic evidence from organic residues in archaeological pottery from western Tinogasta (Catamarca, Argentina)
title Maize consumption in pre-Hispanic south-central Andes: chemical and microscopic evidence from organic residues in archaeological pottery from western Tinogasta (Catamarca, Argentina)
spellingShingle Maize consumption in pre-Hispanic south-central Andes: chemical and microscopic evidence from organic residues in archaeological pottery from western Tinogasta (Catamarca, Argentina)
Lantos, Irene Johanna
Organic Residues
Potsherds
Maize
Fatty Acids
title_short Maize consumption in pre-Hispanic south-central Andes: chemical and microscopic evidence from organic residues in archaeological pottery from western Tinogasta (Catamarca, Argentina)
title_full Maize consumption in pre-Hispanic south-central Andes: chemical and microscopic evidence from organic residues in archaeological pottery from western Tinogasta (Catamarca, Argentina)
title_fullStr Maize consumption in pre-Hispanic south-central Andes: chemical and microscopic evidence from organic residues in archaeological pottery from western Tinogasta (Catamarca, Argentina)
title_full_unstemmed Maize consumption in pre-Hispanic south-central Andes: chemical and microscopic evidence from organic residues in archaeological pottery from western Tinogasta (Catamarca, Argentina)
title_sort Maize consumption in pre-Hispanic south-central Andes: chemical and microscopic evidence from organic residues in archaeological pottery from western Tinogasta (Catamarca, Argentina)
dc.creator.none.fl_str_mv Lantos, Irene Johanna
Spangenberg, J. E.
Giovannetti, Marco Antonio
Ratto, N.
Maier, Marta Silvia
author Lantos, Irene Johanna
author_facet Lantos, Irene Johanna
Spangenberg, J. E.
Giovannetti, Marco Antonio
Ratto, N.
Maier, Marta Silvia
author_role author
author2 Spangenberg, J. E.
Giovannetti, Marco Antonio
Ratto, N.
Maier, Marta Silvia
author2_role author
author
author
author
dc.subject.none.fl_str_mv Organic Residues
Potsherds
Maize
Fatty Acids
topic Organic Residues
Potsherds
Maize
Fatty Acids
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Pre-Hispanic Andean societies depended economically on the cultivation of maize (Zea mays), the main staple food crop in the region after its introduction from highland Mexico. Here we report new data from residue analysis of potsherds recovered in archaeological sites in western Tinogasta, Catamarca province, Argentina, ca. 3rd to 16th centuries AD. Molecular and isotopic (δ13C values) compositions of fatty acids and microscopically identified maize starch granules from organic residues absorbed in archaeological potsherds were compared with Andean ingredients and food residues obtained from experimental replica pots, where traditional recipes were cooked. Complex mixtures of lipids and starch remains observed in archaeological cooking pots indicated combinations of Andean ingredients such as llama, beans, algarroba, and maize, and suggest continuity in the domestic foodways through time. The distribution and δ13C values of lipids preserved in vessels used for alcoholic beverage preparation, storage and transport in Inka sites suggested the possible consumption of two drinks with distinct patterns: traditional Andean maize beer (chicha) and a local fermented drink made from algarroba flour (aloja). This is potential evidence for consumption practices in festive contexts sponsored by the Inka state.
Fil: Lantos, Irene Johanna. Universidad de Buenos Aires. Facultad de Filosofía y Letras. Museo Etnográfico "Juan B. Ambrosetti"; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Spangenberg, J. E.. Universite de Lausanne; Suiza
Fil: Giovannetti, Marco Antonio. Universidad Nacional de La Plata. Facultad de Ciencias Naturales y Museo. División Arqueologia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ratto, N.. Universidad de Buenos Aires. Facultad de Filosofía y Letras. Museo Etnográfico "Juan B. Ambrosetti"; Argentina
Fil: Maier, Marta Silvia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Unidad de Microanálisis y Métodos Físicos en Química Orgánica. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Unidad de Microanálisis y Métodos Físicos en Química Orgánica; Argentina
description Pre-Hispanic Andean societies depended economically on the cultivation of maize (Zea mays), the main staple food crop in the region after its introduction from highland Mexico. Here we report new data from residue analysis of potsherds recovered in archaeological sites in western Tinogasta, Catamarca province, Argentina, ca. 3rd to 16th centuries AD. Molecular and isotopic (δ13C values) compositions of fatty acids and microscopically identified maize starch granules from organic residues absorbed in archaeological potsherds were compared with Andean ingredients and food residues obtained from experimental replica pots, where traditional recipes were cooked. Complex mixtures of lipids and starch remains observed in archaeological cooking pots indicated combinations of Andean ingredients such as llama, beans, algarroba, and maize, and suggest continuity in the domestic foodways through time. The distribution and δ13C values of lipids preserved in vessels used for alcoholic beverage preparation, storage and transport in Inka sites suggested the possible consumption of two drinks with distinct patterns: traditional Andean maize beer (chicha) and a local fermented drink made from algarroba flour (aloja). This is potential evidence for consumption practices in festive contexts sponsored by the Inka state.
publishDate 2015
dc.date.none.fl_str_mv 2015-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/18681
Lantos, Irene Johanna; Spangenberg, J. E.; Giovannetti, Marco Antonio; Ratto, N.; Maier, Marta Silvia; Maize consumption in pre-Hispanic south-central Andes: chemical and microscopic evidence from organic residues in archaeological pottery from western Tinogasta (Catamarca, Argentina); Elsevier; Journal of Archaeological Science; 55; 3-2015; 83-99
0305-4403
CONICET Digital
CONICET
url http://hdl.handle.net/11336/18681
identifier_str_mv Lantos, Irene Johanna; Spangenberg, J. E.; Giovannetti, Marco Antonio; Ratto, N.; Maier, Marta Silvia; Maize consumption in pre-Hispanic south-central Andes: chemical and microscopic evidence from organic residues in archaeological pottery from western Tinogasta (Catamarca, Argentina); Elsevier; Journal of Archaeological Science; 55; 3-2015; 83-99
0305-4403
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jas.2014.12.022
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S030544031400483X
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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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score 13.070432

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