Identifying Andean crop processing and consumption in the area of Quebrada de Humahuaca (Argentina) under Inca domination
- Autores
- Musaubach, María Gabriela; Scaro, Agustina
- Año de publicación
- 2020
- Idioma
- inglés
- Tipo de recurso
- documento de conferencia
- Estado
- versión publicada
- Descripción
- Cooking practices were an integral part of the political, social and productive life of pre-Hispanic communities. During the Inca domination, new cooking and commensality practices were put into practice for the first time, which brought together new forms of status and social recognition. This paper focuses on Andean crop processing techniques and consumption during the Inca period. Through inter-disciplinary analyses of plant-foods and ceramic vessels we investigate culinary practices associated to domestic and non-domestic elite contexts and evaluate the role of different foods for the Inca communities of the area of Quebrada de Humahuaca (North of Argentina). The analysed materials were recovered at two major archaeological sites in the southern part of Quebrada de Humahuaca, called Pucara de Volcán and Esquina de Huajra. They are conglomerated settlements with an Inca occupation dated to circa 430 BP. In order to study culinary techniques we followed and developed two main approaches: archaeobotanical studies of plant micro-remains and use-wear analysis of pottery. The first study was carried out on grinding stone tools recovered in Pucara de Volcán and dental calculus of two individuals buried in Esquina de Huajra. Use-wear analysis were carried out in ceramic vessels from both sites, and abrasive and non-abrasive processes were considered to infer functional aspects linked to plant processing activities. These analyses are complemented with the contextual study of the materials, to highlight differences between domestic and non-domestic contexts. The results of this study highlight that Zea mays (maize), Phaseolus sp. (beans) and tubers were important ingredients of ancient recipes. The presence of diverse grinding stone tools indicates the preparation of flour. Finally, vessels with traces of soot and abrasive processes point out to the processing of stew-like foodstuffs.
Fil: Musaubach, María Gabriela. Universidad Nacional de Tucuman. Instituto de Datacion y Arqueometria. - Universidad Nacional de Jujuy. Instituto de Datacion y Arqueometria. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Salta Jujuy. Instituto de Datación y Arqueometria; Argentina
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
26th EAA Virtual Annual Meeting
Budapest
Hungría
European Association of Archaeologists - Materia
-
ANDEAN KITCHEN
INCA EMPIRE
QUEBRADA DE HUMAHUACA
INTERDISCIPLINARY APPROACHES - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/156576
Ver los metadatos del registro completo
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Identifying Andean crop processing and consumption in the area of Quebrada de Humahuaca (Argentina) under Inca dominationMusaubach, María GabrielaScaro, AgustinaANDEAN KITCHENINCA EMPIREQUEBRADA DE HUMAHUACAINTERDISCIPLINARY APPROACHEShttps://purl.org/becyt/ford/6.1https://purl.org/becyt/ford/6Cooking practices were an integral part of the political, social and productive life of pre-Hispanic communities. During the Inca domination, new cooking and commensality practices were put into practice for the first time, which brought together new forms of status and social recognition. This paper focuses on Andean crop processing techniques and consumption during the Inca period. Through inter-disciplinary analyses of plant-foods and ceramic vessels we investigate culinary practices associated to domestic and non-domestic elite contexts and evaluate the role of different foods for the Inca communities of the area of Quebrada de Humahuaca (North of Argentina). The analysed materials were recovered at two major archaeological sites in the southern part of Quebrada de Humahuaca, called Pucara de Volcán and Esquina de Huajra. They are conglomerated settlements with an Inca occupation dated to circa 430 BP. In order to study culinary techniques we followed and developed two main approaches: archaeobotanical studies of plant micro-remains and use-wear analysis of pottery. The first study was carried out on grinding stone tools recovered in Pucara de Volcán and dental calculus of two individuals buried in Esquina de Huajra. Use-wear analysis were carried out in ceramic vessels from both sites, and abrasive and non-abrasive processes were considered to infer functional aspects linked to plant processing activities. These analyses are complemented with the contextual study of the materials, to highlight differences between domestic and non-domestic contexts. The results of this study highlight that Zea mays (maize), Phaseolus sp. (beans) and tubers were important ingredients of ancient recipes. The presence of diverse grinding stone tools indicates the preparation of flour. Finally, vessels with traces of soot and abrasive processes point out to the processing of stew-like foodstuffs.Fil: Musaubach, María Gabriela. Universidad Nacional de Tucuman. Instituto de Datacion y Arqueometria. - Universidad Nacional de Jujuy. Instituto de Datacion y Arqueometria. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Salta Jujuy. Instituto de Datación y Arqueometria; ArgentinaFil: 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; Argentina26th EAA Virtual Annual MeetingBudapestHungríaEuropean Association of ArchaeologistsEuropean Association of Archaeologists2020info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObjectCongresoBookhttp://purl.org/coar/resource_type/c_5794info:ar-repo/semantics/documentoDeConferenciaapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/156576Identifying Andean crop processing and consumption in the area of Quebrada de Humahuaca (Argentina) under Inca domination; 26th EAA Virtual Annual Meeting; Budapest; Hungría; 2020; 57-57978-80-907270-7-6CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.e-a-a.org/EAA2020virtual/Programme.aspx?WebsiteKey=79538f04-4210-43d4-90c1-704213a00c84&hkey=e5eed11c-a2ea-404a-86f3-482344cb3829&Program=2#ProgramInternacionalinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:01:32Zoai:ri.conicet.gov.ar:11336/156576instacron: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:34982025-10-15 15:01:32.891CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Identifying Andean crop processing and consumption in the area of Quebrada de Humahuaca (Argentina) under Inca domination |
title |
Identifying Andean crop processing and consumption in the area of Quebrada de Humahuaca (Argentina) under Inca domination |
spellingShingle |
Identifying Andean crop processing and consumption in the area of Quebrada de Humahuaca (Argentina) under Inca domination Musaubach, María Gabriela ANDEAN KITCHEN INCA EMPIRE QUEBRADA DE HUMAHUACA INTERDISCIPLINARY APPROACHES |
title_short |
Identifying Andean crop processing and consumption in the area of Quebrada de Humahuaca (Argentina) under Inca domination |
title_full |
Identifying Andean crop processing and consumption in the area of Quebrada de Humahuaca (Argentina) under Inca domination |
title_fullStr |
Identifying Andean crop processing and consumption in the area of Quebrada de Humahuaca (Argentina) under Inca domination |
title_full_unstemmed |
Identifying Andean crop processing and consumption in the area of Quebrada de Humahuaca (Argentina) under Inca domination |
title_sort |
Identifying Andean crop processing and consumption in the area of Quebrada de Humahuaca (Argentina) under Inca domination |
dc.creator.none.fl_str_mv |
Musaubach, María Gabriela Scaro, Agustina |
author |
Musaubach, María Gabriela |
author_facet |
Musaubach, María Gabriela Scaro, Agustina |
author_role |
author |
author2 |
Scaro, Agustina |
author2_role |
author |
dc.subject.none.fl_str_mv |
ANDEAN KITCHEN INCA EMPIRE QUEBRADA DE HUMAHUACA INTERDISCIPLINARY APPROACHES |
topic |
ANDEAN KITCHEN INCA EMPIRE QUEBRADA DE HUMAHUACA INTERDISCIPLINARY APPROACHES |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/6.1 https://purl.org/becyt/ford/6 |
dc.description.none.fl_txt_mv |
Cooking practices were an integral part of the political, social and productive life of pre-Hispanic communities. During the Inca domination, new cooking and commensality practices were put into practice for the first time, which brought together new forms of status and social recognition. This paper focuses on Andean crop processing techniques and consumption during the Inca period. Through inter-disciplinary analyses of plant-foods and ceramic vessels we investigate culinary practices associated to domestic and non-domestic elite contexts and evaluate the role of different foods for the Inca communities of the area of Quebrada de Humahuaca (North of Argentina). The analysed materials were recovered at two major archaeological sites in the southern part of Quebrada de Humahuaca, called Pucara de Volcán and Esquina de Huajra. They are conglomerated settlements with an Inca occupation dated to circa 430 BP. In order to study culinary techniques we followed and developed two main approaches: archaeobotanical studies of plant micro-remains and use-wear analysis of pottery. The first study was carried out on grinding stone tools recovered in Pucara de Volcán and dental calculus of two individuals buried in Esquina de Huajra. Use-wear analysis were carried out in ceramic vessels from both sites, and abrasive and non-abrasive processes were considered to infer functional aspects linked to plant processing activities. These analyses are complemented with the contextual study of the materials, to highlight differences between domestic and non-domestic contexts. The results of this study highlight that Zea mays (maize), Phaseolus sp. (beans) and tubers were important ingredients of ancient recipes. The presence of diverse grinding stone tools indicates the preparation of flour. Finally, vessels with traces of soot and abrasive processes point out to the processing of stew-like foodstuffs. Fil: Musaubach, María Gabriela. Universidad Nacional de Tucuman. Instituto de Datacion y Arqueometria. - Universidad Nacional de Jujuy. Instituto de Datacion y Arqueometria. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Salta Jujuy. Instituto de Datación y Arqueometria; Argentina 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 26th EAA Virtual Annual Meeting Budapest Hungría European Association of Archaeologists |
description |
Cooking practices were an integral part of the political, social and productive life of pre-Hispanic communities. During the Inca domination, new cooking and commensality practices were put into practice for the first time, which brought together new forms of status and social recognition. This paper focuses on Andean crop processing techniques and consumption during the Inca period. Through inter-disciplinary analyses of plant-foods and ceramic vessels we investigate culinary practices associated to domestic and non-domestic elite contexts and evaluate the role of different foods for the Inca communities of the area of Quebrada de Humahuaca (North of Argentina). The analysed materials were recovered at two major archaeological sites in the southern part of Quebrada de Humahuaca, called Pucara de Volcán and Esquina de Huajra. They are conglomerated settlements with an Inca occupation dated to circa 430 BP. In order to study culinary techniques we followed and developed two main approaches: archaeobotanical studies of plant micro-remains and use-wear analysis of pottery. The first study was carried out on grinding stone tools recovered in Pucara de Volcán and dental calculus of two individuals buried in Esquina de Huajra. Use-wear analysis were carried out in ceramic vessels from both sites, and abrasive and non-abrasive processes were considered to infer functional aspects linked to plant processing activities. These analyses are complemented with the contextual study of the materials, to highlight differences between domestic and non-domestic contexts. The results of this study highlight that Zea mays (maize), Phaseolus sp. (beans) and tubers were important ingredients of ancient recipes. The presence of diverse grinding stone tools indicates the preparation of flour. Finally, vessels with traces of soot and abrasive processes point out to the processing of stew-like foodstuffs. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/conferenceObject Congreso 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/11336/156576 Identifying Andean crop processing and consumption in the area of Quebrada de Humahuaca (Argentina) under Inca domination; 26th EAA Virtual Annual Meeting; Budapest; Hungría; 2020; 57-57 978-80-907270-7-6 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/156576 |
identifier_str_mv |
Identifying Andean crop processing and consumption in the area of Quebrada de Humahuaca (Argentina) under Inca domination; 26th EAA Virtual Annual Meeting; Budapest; Hungría; 2020; 57-57 978-80-907270-7-6 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
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application/pdf application/pdf |
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Internacional |
dc.publisher.none.fl_str_mv |
European Association of Archaeologists |
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European Association of Archaeologists |
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