Plant consumption practices at the Huaycondo site (south of Punilla, Cordoba, Argentina) during the Late Holocene. Ethnobotanical and archeobotanical analysis
The study of prehistoric diets has reached an advanced stage of research, enabling the identification of culinary processing practices in the archaeobotanical record, as well as the recognition of both continuity and change in local culinary knowledge. In this context, this paper presents the result...
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| Autores principales: | , , |
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| Formato: | Artículo publishedVersion |
| Lenguaje: | Español |
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Instituto de Arqueología, Facultad de Filosofía y Letras, Universidad de Buenos Aires
2026
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| Acceso en línea: | https://revistascientificas.filo.uba.ar/index.php/Arqueologia/article/view/16716 https://repositoriouba.sisbi.uba.ar/gsdl/cgi-bin/library.cgi?a=d&c=arqueo&d=16716_oai |
| Aporte de: |
| Sumario: | The study of prehistoric diets has reached an advanced stage of research, enabling the identification of culinary processing practices in the archaeobotanical record, as well as the recognition of both continuity and change in local culinary knowledge. In this context, this paper presents the results obtained from the archaeobotanical analyses (with macro and microremains) of the archaeological site Huaycondo (Córdoba, Argentina) and from ethnobotanical interviews carried out in the region near the archaeological site. The practices recorded with algarrobo (Neltuma spp.), molle de beber (Lithraea molleoides), mistol (Sarcomphalus mistol), caranday palm (Trithrinax campestris) and maize (Zea mays) are related to grinding and the preparation of beverages, the latter with signs of fermentation. The evidence presented here shows, on the one hand, the particularity of the culinary practices of the ancient Huaycondo societies and, on the other, the continuity to the present day of knowledge about wild edible plant species which, although not consumed today, are treasured in the local memory and are part of the identity of the people who possess and share them. |
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