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 |
| Aporte de: |
| Sumario: | 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. |
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