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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/156578
Ver los metadatos del registro completo
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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 Técnicas2025-09-03T09:49:15Zoai: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:34982025-09-03 09:49:15.604CONICET 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 |
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publishedVersion |
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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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Internacional |
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European Association of Archaeologists |
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European Association of Archaeologists |
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