Behind the traces of food: vegetable processing practices in early village contexts (Quebrada de los Corrales, Tucumán, Argentina)
The emergence of early village societies brought with it, in addition to the establishment of permanent dwellings, the development of new productive strategies and the incorporation of domesticated products into food practices. The vegetable ingredients that were gradually integrated into the diet a...
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| Autores principales: | , , |
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| Formato: | Artículo revista |
| Lenguaje: | Español |
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Facultad de Filosofía y Humanidades. Museo de Antropología
2024
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| Acceso en línea: | https://revistas.unc.edu.ar/index.php/antropologia/article/view/44290 |
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I10-R372-article-44290 |
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| institution |
Universidad Nacional de Córdoba |
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I-10 |
| repository_str |
R-372 |
| container_title_str |
Revista del Museo de Antropología |
| language |
Español |
| format |
Artículo revista |
| topic |
Village societies Quebrada de Los Corrales Processing Archaeobotany Northwestern Argentina Sociedades aldeanas Quebrada de Los Corrales Procesamiento Arqueobotánica Noroeste argentino Sociedades de aldeia Quebrada de Los Corrales Processamento Arqueobotânica Noroeste da Argentina |
| spellingShingle |
Village societies Quebrada de Los Corrales Processing Archaeobotany Northwestern Argentina Sociedades aldeanas Quebrada de Los Corrales Procesamiento Arqueobotánica Noroeste argentino Sociedades de aldeia Quebrada de Los Corrales Processamento Arqueobotânica Noroeste da Argentina Molar, Rocio Oliszewski, Nurit Arreguez, Guillermo Molar, Rocio Oliszewski, Nurit Arreguez, Guillermo Molar, Rocio Oliszewski, Nurit Arreguez, Guillermo Behind the traces of food: vegetable processing practices in early village contexts (Quebrada de los Corrales, Tucumán, Argentina) |
| topic_facet |
Village societies Quebrada de Los Corrales Processing Archaeobotany Northwestern Argentina Sociedades aldeanas Quebrada de Los Corrales Procesamiento Arqueobotánica Noroeste argentino Sociedades de aldeia Quebrada de Los Corrales Processamento Arqueobotânica Noroeste da Argentina |
| author |
Molar, Rocio Oliszewski, Nurit Arreguez, Guillermo Molar, Rocio Oliszewski, Nurit Arreguez, Guillermo Molar, Rocio Oliszewski, Nurit Arreguez, Guillermo |
| author_facet |
Molar, Rocio Oliszewski, Nurit Arreguez, Guillermo Molar, Rocio Oliszewski, Nurit Arreguez, Guillermo Molar, Rocio Oliszewski, Nurit Arreguez, Guillermo |
| author_sort |
Molar, Rocio |
| title |
Behind the traces of food: vegetable processing practices in early village contexts (Quebrada de los Corrales, Tucumán, Argentina) |
| title_short |
Behind the traces of food: vegetable processing practices in early village contexts (Quebrada de los Corrales, Tucumán, Argentina) |
| title_full |
Behind the traces of food: vegetable processing practices in early village contexts (Quebrada de los Corrales, Tucumán, Argentina) |
| title_fullStr |
Behind the traces of food: vegetable processing practices in early village contexts (Quebrada de los Corrales, Tucumán, Argentina) |
| title_full_unstemmed |
Behind the traces of food: vegetable processing practices in early village contexts (Quebrada de los Corrales, Tucumán, Argentina) |
| title_sort |
behind the traces of food: vegetable processing practices in early village contexts (quebrada de los corrales, tucumán, argentina) |
| description |
The emergence of early village societies brought with it, in addition to the establishment of permanent dwellings, the development of new productive strategies and the incorporation of domesticated products into food practices. The vegetable ingredients that were gradually integrated into the diet and recipes of those who inhabited these villages required knowledge about how to obtain and cultivate them and the implementation of various processing techniques that allowed the acquisition of by-products from which to create food. In this paper, through an approach that includes the study of macro and micro plant remains and the materialities involved in food processing, we will focus on the techniques implemented to process plant products in Puesto Viejo, a village site occupied during the first millennium A.D. (Quebrada de Los Corrales, Tucumán, Argentina). The analyzed evidences allow us to affirm that the societies that inhabited this site handled, for their consumption, a great diversity of domesticated and wild vegetables, applying different techniques and ways of elaboration centered on boiling and roasting. |
| publisher |
Facultad de Filosofía y Humanidades. Museo de Antropología |
| publishDate |
2024 |
| url |
https://revistas.unc.edu.ar/index.php/antropologia/article/view/44290 |
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I10-R372-article-442902024-11-04T19:57:08Z Behind the traces of food: vegetable processing practices in early village contexts (Quebrada de los Corrales, Tucumán, Argentina) Tras los rastros de los alimentos: prácticas de procesamiento de vegetales en contextos aldeanos tempranos (Quebrada de los Corrales, Tucumán, Argentina) Seguindo rastros de alimentos: práticas de processamento de vegetais em contextos de vilarejos antigos (Quebrada de los Corrales, Tucumán, Argentina) Molar, Rocio Oliszewski, Nurit Arreguez, Guillermo Molar, Rocio Oliszewski, Nurit Arreguez, Guillermo Molar, Rocio Oliszewski, Nurit Arreguez, Guillermo Village societies Quebrada de Los Corrales Processing Archaeobotany Northwestern Argentina Sociedades aldeanas Quebrada de Los Corrales Procesamiento Arqueobotánica Noroeste argentino Sociedades de aldeia Quebrada de Los Corrales Processamento Arqueobotânica Noroeste da Argentina The emergence of early village societies brought with it, in addition to the establishment of permanent dwellings, the development of new productive strategies and the incorporation of domesticated products into food practices. The vegetable ingredients that were gradually integrated into the diet and recipes of those who inhabited these villages required knowledge about how to obtain and cultivate them and the implementation of various processing techniques that allowed the acquisition of by-products from which to create food. In this paper, through an approach that includes the study of macro and micro plant remains and the materialities involved in food processing, we will focus on the techniques implemented to process plant products in Puesto Viejo, a village site occupied during the first millennium A.D. (Quebrada de Los Corrales, Tucumán, Argentina). The analyzed evidences allow us to affirm that the societies that inhabited this site handled, for their consumption, a great diversity of domesticated and wild vegetables, applying different techniques and ways of elaboration centered on boiling and roasting. El surgimiento de las sociedades aldeanas tempranas trajo aparejado, además del establecimiento en viviendas permanentes, el desarrollo de nuevas estrategias productivas y la incorporación de productos domesticados a las prácticas alimenticias. Los ingredientes vegetales que fueron paulatinamente integrados a la dieta y recetas de quienes habitaban estas aldeas requirieron conocimientos acerca de cómo obtenerlos y cultivarlos y la implementación de diversas técnicas de procesamiento que permitieran adquirir subproductos a partir de los cuales crear alimentos. En este trabajo, a través de un abordaje que incluye el estudio de macro y microrrestos vegetales y de las materialidades implicadas en la elaboración de alimentos, nos centraremos en dirimir cuáles fueron las técnicas implementadas para procesar productos vegetales en Puesto Viejo, un sitio aldeano ocupado durante el primer milenio D.C. (Quebrada de Los Corrales, Tucumán, Argentina). Las evidencias analizadas permiten afirmar que las sociedades que habitaron este sitio manejaron, para su consumo, una gran diversidad de vegetales domesticados y silvestres, aplicando distintas técnicas y modos de elaboración centrados en el hervido y tostado. O surgimento e o crescimento das primeiras sociedades aldeãs trouxeram, além do estabelecimento de lares permanentes, o desenvolvimento de novas estratégias produtivas e a incorporação de produtos domesticados nas práticas alimentares. Os ingredientes vegetais que foram gradualmente integrados na dieta e nas receitas dos que viviam nestas aldeias exigiam conhecimentos sobre a sua obtenção e cultivo e a implementação de diversas técnicas de processamento que permitiam a aquisição de subprodutos para a criação de alimentos. Neste trabalho, através de uma abordagem que inclui o estudo dos restos macro e microvegetais e das materialidades envolvidas na preparação dos alimentos, focaremos na resolução das técnicas implementadas para processar produtos vegetais no Sitio Viejo, uma aldeia ocupada durante grande parte do primeiro milênio DC. (Quebrada de Los Corrales, Tucumán, Argentina). Facultad de Filosofía y Humanidades. Museo de Antropología 2024-08-28 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistas.unc.edu.ar/index.php/antropologia/article/view/44290 10.31048/1852.4826.v17.n2.44290 Revista del Museo de Antropología; Vol. 17 No. 2 (2024); 287-302 Revista del Museo de Antropología; Vol. 17 Núm. 2 (2024); 287-302 Revista del Museo de Antropología; v. 17 n. 2 (2024); 287-302 1852-4826 1852-060X 10.31048/1852.4826.v17.n2 spa https://revistas.unc.edu.ar/index.php/antropologia/article/view/44290/46439 Derechos de autor 2024 Rocio Molar, Nurit Oliszewski, Guillermo Arreguez https://creativecommons.org/licenses/by-nc-sa/4.0 |