Exploring Andean grains (bean and corn) milling through experimental culinary processing. Their input to archaeobotanical research and reference collection samples building
We present the first results of the experimental program focused on Andean grains (beans and corn) knowledge and culinary practices associated with their grinding. The designed protocol includes experiments divided into two phases, called "Trials". In "Trial 1", culinary processe...
Guardado en:
| Autores principales: | , |
|---|---|
| Formato: | Artículo publishedVersion |
| Lenguaje: | Español |
| Publicado: |
Instituto de Arqueología, Facultad de Filosofía y Letras, Universidad de Buenos Aires
2024
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| Materias: | |
| Acceso en línea: | https://revistascientificas.filo.uba.ar/index.php/Arqueologia/article/view/13420 https://repositoriouba.sisbi.uba.ar/gsdl/cgi-bin/library.cgi?a=d&c=arqueo&d=13420_oai |
| Aporte de: |
| id |
I28-R145-13420_oai |
|---|---|
| record_format |
dspace |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-145 |
| collection |
Repositorio Digital de la Universidad de Buenos Aires (UBA) |
| language |
Español |
| orig_language_str_mv |
spa |
| topic |
Flour Grinding culinary equipment Experimental archaeology South-Central Andes Harinas Equipo culinario de molienda Arqueología experimental Andes centro-sur |
| spellingShingle |
Flour Grinding culinary equipment Experimental archaeology South-Central Andes Harinas Equipo culinario de molienda Arqueología experimental Andes centro-sur Romero, H. Priscila Musaubach, M. Gabriela Exploring Andean grains (bean and corn) milling through experimental culinary processing. Their input to archaeobotanical research and reference collection samples building |
| topic_facet |
Flour Grinding culinary equipment Experimental archaeology South-Central Andes Harinas Equipo culinario de molienda Arqueología experimental Andes centro-sur |
| description |
We present the first results of the experimental program focused on Andean grains (beans and corn) knowledge and culinary practices associated with their grinding. The designed protocol includes experiments divided into two phases, called "Trials". In "Trial 1", culinary processes such as soaking, boiling and/or roasting were carried out prior to milling. In "Trial 2", kernels and seeds were ground or crushed to obtain flours or pastes of different characteristics. The tests were carried out in controlled environments in the laboratory, following the same methodological protocols used in our archaeobotanical studies. The purpose of the latter was to avoid contamination of the samples and thus to incorporate them into our reference collection of Andean crops and traditional culinary preparations. The types of flours and paste obtained were recorded, as well as the marks and wear produced on the experimental lithic artifacts. We discriminated between the different crops processed, as well as the type of culinary processing carried out on each of them. The information gathered was systematized and incorporated into the digital databases created ad hoc for each type of record. This research is part of projects that study pre-Hispanic and traditional culinary practices associated with Andean crops in the Quebrada de Humahuaca (Jujuy). The obtained results will allow us to contribute to the knowledge of Andean food plants used as ingredients in pre-Hispanic culinary preparations, based on the macro and microscopic characteristics of the milling products. |
| format |
Artículo publishedVersion |
| author |
Romero, H. Priscila Musaubach, M. Gabriela |
| author_facet |
Romero, H. Priscila Musaubach, M. Gabriela |
| author_sort |
Romero, H. Priscila |
| title |
Exploring Andean grains (bean and corn) milling through experimental culinary processing. Their input to archaeobotanical research and reference collection samples building |
| title_short |
Exploring Andean grains (bean and corn) milling through experimental culinary processing. Their input to archaeobotanical research and reference collection samples building |
| title_full |
Exploring Andean grains (bean and corn) milling through experimental culinary processing. Their input to archaeobotanical research and reference collection samples building |
| title_fullStr |
Exploring Andean grains (bean and corn) milling through experimental culinary processing. Their input to archaeobotanical research and reference collection samples building |
| title_full_unstemmed |
Exploring Andean grains (bean and corn) milling through experimental culinary processing. Their input to archaeobotanical research and reference collection samples building |
| title_sort |
exploring andean grains (bean and corn) milling through experimental culinary processing. their input to archaeobotanical research and reference collection samples building |
| publisher |
Instituto de Arqueología, Facultad de Filosofía y Letras, Universidad de Buenos Aires |
| publishDate |
2024 |
| url |
https://revistascientificas.filo.uba.ar/index.php/Arqueologia/article/view/13420 https://repositoriouba.sisbi.uba.ar/gsdl/cgi-bin/library.cgi?a=d&c=arqueo&d=13420_oai |
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1851374592486014976 |
| spelling |
I28-R145-13420_oai2025-11-17 Romero, H. Priscila Musaubach, M. Gabriela 2024-10-28 We present the first results of the experimental program focused on Andean grains (beans and corn) knowledge and culinary practices associated with their grinding. The designed protocol includes experiments divided into two phases, called "Trials". In "Trial 1", culinary processes such as soaking, boiling and/or roasting were carried out prior to milling. In "Trial 2", kernels and seeds were ground or crushed to obtain flours or pastes of different characteristics. The tests were carried out in controlled environments in the laboratory, following the same methodological protocols used in our archaeobotanical studies. The purpose of the latter was to avoid contamination of the samples and thus to incorporate them into our reference collection of Andean crops and traditional culinary preparations. The types of flours and paste obtained were recorded, as well as the marks and wear produced on the experimental lithic artifacts. We discriminated between the different crops processed, as well as the type of culinary processing carried out on each of them. The information gathered was systematized and incorporated into the digital databases created ad hoc for each type of record. This research is part of projects that study pre-Hispanic and traditional culinary practices associated with Andean crops in the Quebrada de Humahuaca (Jujuy). The obtained results will allow us to contribute to the knowledge of Andean food plants used as ingredients in pre-Hispanic culinary preparations, based on the macro and microscopic characteristics of the milling products. Presentamos los primeros resultados del programa experimental focalizado en conocer sobre los saberes y prácticas culinarias vinculados a la molienda de granos andinos (poroto y maíz). El protocolo diseñado incluye experimentos divididos en dos etapas, denominadas Ensayos. En el “Ensayo 1” se realizaron procesamientos culinarios como “puesta en remojo”, hervido y/o tostados previos a la molienda y en el “Ensayo 2”, se procedió a moler o triturar los granos y semillas obteniendo harinas o pastas con distintas particularidades. Los ensayos se realizaron en entornos controlados en el laboratorio, siguiendo los mismos protocolos metodológicos utilizados para nuestros estudios arqueobotánicos. Esto último, con el fin de evitar la contaminación de las muestras y así, incorporarlas a nuestra colección de referencia de cultivos andinos y preparaciones culinarias tradicionales. Se registraron tanto los tipos de harinas y pastas obtenidas, como las marcas y desgastes producidos en los artefactos líticos experimentales, discriminando entre los diferentes cultivos procesados, así como el tipo de procesamiento culinario realizado a cada uno de ellos. La información obtenida fue sistematizada e incorporada en las bases de datos digitales confeccionadas ad hoc para cada tipo de registro. Este trabajo se enmarca en proyectos que estudian las prácticas culinarias prehispánicas y tradicionales asociadas a los cultivos andinos en la Quebrada de Humahuaca (Jujuy). Los resultados obtenidos nos permitirán contribuir al conocimiento de las plantas alimenticias andinas utilizadas como ingredientes en las preparaciones culinarias prehispánicas, a partir de la caracterización macro y microscópica de los productos de la molienda. application/pdf text/html https://revistascientificas.filo.uba.ar/index.php/Arqueologia/article/view/13420 10.34096/arqueologia.t30.n3.13420 spa Instituto de Arqueología, Facultad de Filosofía y Letras, Universidad de Buenos Aires https://revistascientificas.filo.uba.ar/index.php/Arqueologia/article/view/13420/13364 https://revistascientificas.filo.uba.ar/index.php/Arqueologia/article/view/13420/13366 Derechos de autor 2024 Huilen Priscila Romero, Maria Gabriela Musaubach Arqueología; Vol. 30 No. 3 (2024): septiembre-diciembre; 13420 Arqueología; Vol. 30 Núm. 3 (2024): septiembre-diciembre; 13420 1853-8126 0327-5159 Flour Grinding culinary equipment Experimental archaeology South-Central Andes Harinas Equipo culinario de molienda Arqueología experimental Andes centro-sur Exploring Andean grains (bean and corn) milling through experimental culinary processing. Their input to archaeobotanical research and reference collection samples building Explorando la molienda de granos andinos (poroto y maíz) a través del procesamiento culinario experimental. Su aporte a las investigaciones arqueobotánicas y a la confección de colecciones de referencia info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://repositoriouba.sisbi.uba.ar/gsdl/cgi-bin/library.cgi?a=d&c=arqueo&d=13420_oai |