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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/156576

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spelling 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
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Book
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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
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publisher.none.fl_str_mv European Association of Archaeologists
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