Mote: An ancient recipe in Andean kitchens. Experimental and taphonomic analysis

Autores
Musaubach, María Gabriela; Scaro, Agustina
Año de publicación
2020
Idioma
inglés
Tipo de recurso
documento de conferencia
Estado
versión publicada
Descripción
Mote or muti is a traditional Andean recipe that can be traced to pre-Hispanic kitchens. This culinary practice consists of boiling maize grains that were previously dried and peeled with lime or plant ashes (nixtamalization). According to early Spanish sources, this dish forms the dietary staple of common people. Currently, this recipe is also prepared with wheat grains, although maize remains the most important ingredient. Given the difficulty to reconstruct past cooking practices, in this opportunity, food processing pathways of mote preparation in Quebrada de Humahuaca (South-central Andes) are presented to generate indicators for its identification in the archaeological record, concerning both plant macro and micro-remains and the culinary equipment used.A combined approach that includes ethnobotany, ethnography, experimentation, and archaeological methodologies led us to recreate mote recipe following both oral cooking traditional knowledge and the practices registered in our visits to traditional kitchens in Quebrada de Humahuaca. Phytolith and starch grains were analyzed to register their transformation through the different stages of the recipe, considering the way nixtamalization affects them and the indicators that would allow us to recognize them in the archaeological record. Regarding the culinary equipment, the different vessels used were registered according to morpho-functional criteria, and use-wear analysis. As a result, we were able to create a reference collection of modified starch grains and phytoliths, caryopsis fragments and general processing residues, as well as use-wear traces in different vessels that will allow us to advance in the recognition of foodways related to mote preparation in the archaeological record.
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 - Saltajujuy. Instituto de Datacion 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
MOTE
EXPERIMENTAL ANALYSIS
TAPHONOMIC ANALYSIS
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:11336/156578
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Mote: An ancient recipe in Andean kitchens. Experimental and taphonomic analysisMusaubach, María GabrielaScaro, AgustinaANDEAN KITCHENMOTEEXPERIMENTAL ANALYSISTAPHONOMIC ANALYSIShttps://purl.org/becyt/ford/6.1https://purl.org/becyt/ford/6Mote or muti is a traditional Andean recipe that can be traced to pre-Hispanic kitchens. This culinary practice consists of boiling maize grains that were previously dried and peeled with lime or plant ashes (nixtamalization). According to early Spanish sources, this dish forms the dietary staple of common people. Currently, this recipe is also prepared with wheat grains, although maize remains the most important ingredient. Given the difficulty to reconstruct past cooking practices, in this opportunity, food processing pathways of mote preparation in Quebrada de Humahuaca (South-central Andes) are presented to generate indicators for its identification in the archaeological record, concerning both plant macro and micro-remains and the culinary equipment used.A combined approach that includes ethnobotany, ethnography, experimentation, and archaeological methodologies led us to recreate mote recipe following both oral cooking traditional knowledge and the practices registered in our visits to traditional kitchens in Quebrada de Humahuaca. Phytolith and starch grains were analyzed to register their transformation through the different stages of the recipe, considering the way nixtamalization affects them and the indicators that would allow us to recognize them in the archaeological record. Regarding the culinary equipment, the different vessels used were registered according to morpho-functional criteria, and use-wear analysis. As a result, we were able to create a reference collection of modified starch grains and phytoliths, caryopsis fragments and general processing residues, as well as use-wear traces in different vessels that will allow us to advance in the recognition of foodways related to mote preparation in the archaeological record.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 - Saltajujuy. Instituto de Datacion 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/11336/156578Mote: An ancient recipe in Andean kitchens. Experimental and taphonomic analysis; 26th EAA Virtual Annual Meeting; Budapest; Hungría; 2020; 57-58978-80-907270-7-6CONICET 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 Técnicas2025-09-29T09:43:01Zoai:ri.conicet.gov.ar:11336/156578instacron: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 09:43:01.548CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Mote: An ancient recipe in Andean kitchens. Experimental and taphonomic analysis
title Mote: An ancient recipe in Andean kitchens. Experimental and taphonomic analysis
spellingShingle Mote: An ancient recipe in Andean kitchens. Experimental and taphonomic analysis
Musaubach, María Gabriela
ANDEAN KITCHEN
MOTE
EXPERIMENTAL ANALYSIS
TAPHONOMIC ANALYSIS
title_short Mote: An ancient recipe in Andean kitchens. Experimental and taphonomic analysis
title_full Mote: An ancient recipe in Andean kitchens. Experimental and taphonomic analysis
title_fullStr Mote: An ancient recipe in Andean kitchens. Experimental and taphonomic analysis
title_full_unstemmed Mote: An ancient recipe in Andean kitchens. Experimental and taphonomic analysis
title_sort Mote: An ancient recipe in Andean kitchens. Experimental and taphonomic analysis
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
MOTE
EXPERIMENTAL ANALYSIS
TAPHONOMIC ANALYSIS
topic ANDEAN KITCHEN
MOTE
EXPERIMENTAL ANALYSIS
TAPHONOMIC ANALYSIS
purl_subject.fl_str_mv https://purl.org/becyt/ford/6.1
https://purl.org/becyt/ford/6
dc.description.none.fl_txt_mv Mote or muti is a traditional Andean recipe that can be traced to pre-Hispanic kitchens. This culinary practice consists of boiling maize grains that were previously dried and peeled with lime or plant ashes (nixtamalization). According to early Spanish sources, this dish forms the dietary staple of common people. Currently, this recipe is also prepared with wheat grains, although maize remains the most important ingredient. Given the difficulty to reconstruct past cooking practices, in this opportunity, food processing pathways of mote preparation in Quebrada de Humahuaca (South-central Andes) are presented to generate indicators for its identification in the archaeological record, concerning both plant macro and micro-remains and the culinary equipment used.A combined approach that includes ethnobotany, ethnography, experimentation, and archaeological methodologies led us to recreate mote recipe following both oral cooking traditional knowledge and the practices registered in our visits to traditional kitchens in Quebrada de Humahuaca. Phytolith and starch grains were analyzed to register their transformation through the different stages of the recipe, considering the way nixtamalization affects them and the indicators that would allow us to recognize them in the archaeological record. Regarding the culinary equipment, the different vessels used were registered according to morpho-functional criteria, and use-wear analysis. As a result, we were able to create a reference collection of modified starch grains and phytoliths, caryopsis fragments and general processing residues, as well as use-wear traces in different vessels that will allow us to advance in the recognition of foodways related to mote preparation in the archaeological record.
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 - Saltajujuy. Instituto de Datacion 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 Mote or muti is a traditional Andean recipe that can be traced to pre-Hispanic kitchens. This culinary practice consists of boiling maize grains that were previously dried and peeled with lime or plant ashes (nixtamalization). According to early Spanish sources, this dish forms the dietary staple of common people. Currently, this recipe is also prepared with wheat grains, although maize remains the most important ingredient. Given the difficulty to reconstruct past cooking practices, in this opportunity, food processing pathways of mote preparation in Quebrada de Humahuaca (South-central Andes) are presented to generate indicators for its identification in the archaeological record, concerning both plant macro and micro-remains and the culinary equipment used.A combined approach that includes ethnobotany, ethnography, experimentation, and archaeological methodologies led us to recreate mote recipe following both oral cooking traditional knowledge and the practices registered in our visits to traditional kitchens in Quebrada de Humahuaca. Phytolith and starch grains were analyzed to register their transformation through the different stages of the recipe, considering the way nixtamalization affects them and the indicators that would allow us to recognize them in the archaeological record. Regarding the culinary equipment, the different vessels used were registered according to morpho-functional criteria, and use-wear analysis. As a result, we were able to create a reference collection of modified starch grains and phytoliths, caryopsis fragments and general processing residues, as well as use-wear traces in different vessels that will allow us to advance in the recognition of foodways related to mote preparation in the archaeological record.
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/11336/156578
Mote: An ancient recipe in Andean kitchens. Experimental and taphonomic analysis; 26th EAA Virtual Annual Meeting; Budapest; Hungría; 2020; 57-58
978-80-907270-7-6
CONICET Digital
CONICET
url http://hdl.handle.net/11336/156578
identifier_str_mv Mote: An ancient recipe in Andean kitchens. Experimental and taphonomic analysis; 26th EAA Virtual Annual Meeting; Budapest; Hungría; 2020; 57-58
978-80-907270-7-6
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
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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
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