Cooking and eating in times of conquest. Rebuilding culinary packages from ceramic and archaeofaunal analysis (Mendoza, XV- XVII centuries)

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In this article, we study the manner of consuming and preparing food at “Güentata Valley”, the present-day city of Mendoza, between the 15th and the 17th centuries. The aim is to reconstruct part of the culinary package by integrating two separate lines of evidence –indigenous pottery and archaeofau...

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Autores principales: Castillo, Leonardo, Araujo, Emiliano, Chiavazza, Horacio, Prieto-Olavarría, Cristina
Formato: Artículo publishedVersion
Lenguaje:Español
Publicado: Instituto de Arqueología, Facultad de Filosofía y Letras, Universidad de Buenos Aires 2018
Materias:
Arqueología de la alimentación
Prácticas culinarias
Zooarqueología
Cerámica
Food Archaeology
Culinary practices
Zooarchaeology
Pottery
Acceso en línea:https://revistascientificas.filo.uba.ar/index.php/Arqueologia/article/view/5003
https://repositoriouba.sisbi.uba.ar/gsdl/cgi-bin/library.cgi?a=d&c=arqueo&d=5003_oai
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Repositorio Digital de la Universidad de Buenos Aires (UBA) de Universidad de Buenos Aires
id I28-R145-5003_oai
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spelling I28-R145-5003_oai2025-11-17 Castillo, Leonardo Araujo, Emiliano Chiavazza, Horacio Prieto-Olavarría, Cristina 2018-06-01 In this article, we study the manner of consuming and preparing food at “Güentata Valley”, the present-day city of Mendoza, between the 15th and the 17th centuries. The aim is to reconstruct part of the culinary package by integrating two separate lines of evidence –indigenous pottery and archaeofaunal remains– to study the materials from the archaeological excavations undertaken in the Founding City Area of Mendoza. Within the framework of food archeology, we analyze the presence of these materials in the successive stages of obtaining and distributing food, preparation and cooking, their presence in serving and consumption, and in contexts of cultural change marked by Spanish conquest of the region. In addressing this, we took into account three central elements: the environment, cultural practices (techniques and diet composition) and ideology. The results allowed to establish that the Pilastra Noroeste Sector of the Ruinas de San Francisco area was originally a context linked to the kitchen, where indigenous tradition cooking techniques were combined with both local and exotic ingredients. En este trabajo estudiamos los modos de comer y preparar los alimentos en el “valle de Güentata”, actual ciudad de Mendoza, entre los siglos XV y XVII. El objetivo es reconstruir parte del paquete culinario a partir de la integración de dos líneas de evidencia y analizando aquellos materiales recuperados en excavaciones arqueológicas en el Área Fundacional de Mendoza: la alfarería indígena y los restos arqueofaunísticos. Desde el marco de la arqueología de la alimentación, analizamos la inclusión de estos materiales en las sucesivas etapas de obtención y distribución del alimento, de la preparación y cocción, y su presencia en el servicio y consumo, en contextos de cambio cultural signados por la conquista española del territorio. Para ello tuvimos en cuenta tres elementos centrales: el medio, las prácticas culturales (técnicas y conformación de dietas) y la ideología. Los resultados permitieron establecer que el sector Pilastra Noroeste del predio Ruinas de San Francisco constituyó originalmente un contexto vinculado a la cocina, donde se habrían combinado técnicas de cocción de tradición indígena con ingredientes tanto locales como exóticos. application/pdf https://revistascientificas.filo.uba.ar/index.php/Arqueologia/article/view/5003 10.34096/arqueologia.t24.n2.5003 spa Instituto de Arqueología, Facultad de Filosofía y Letras, Universidad de Buenos Aires https://revistascientificas.filo.uba.ar/index.php/Arqueologia/article/view/5003/4517 Arqueología; Vol. 24 No. 2 (2018): May-August; 109-132 Arqueología; Vol. 24 Núm. 2 (2018): mayo-agosto; 109-132 1853-8126 0327-5159 Arqueología de la alimentación Prácticas culinarias Zooarqueología Cerámica Food Archaeology Culinary practices Zooarchaeology Pottery Cooking and eating in times of conquest. Rebuilding culinary packages from ceramic and archaeofaunal analysis (Mendoza, XV- XVII centuries) Cocinar y alimentarse en tiempos de conquista. Reconstruyendo paquetes culinarios a partir de análisis cerámicos y arqueofaunísticos (Mendoza, siglos XV-XVII) 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=5003_oai
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 Arqueología de la alimentación
Prácticas culinarias
Zooarqueología
Cerámica
Food Archaeology
Culinary practices
Zooarchaeology
Pottery
spellingShingle Arqueología de la alimentación
Prácticas culinarias
Zooarqueología
Cerámica
Food Archaeology
Culinary practices
Zooarchaeology
Pottery
Castillo, Leonardo
Araujo, Emiliano
Chiavazza, Horacio
Prieto-Olavarría, Cristina
Cooking and eating in times of conquest. Rebuilding culinary packages from ceramic and archaeofaunal analysis (Mendoza, XV- XVII centuries)
topic_facet Arqueología de la alimentación
Prácticas culinarias
Zooarqueología
Cerámica
Food Archaeology
Culinary practices
Zooarchaeology
Pottery
description In this article, we study the manner of consuming and preparing food at “Güentata Valley”, the present-day city of Mendoza, between the 15th and the 17th centuries. The aim is to reconstruct part of the culinary package by integrating two separate lines of evidence –indigenous pottery and archaeofaunal remains– to study the materials from the archaeological excavations undertaken in the Founding City Area of Mendoza. Within the framework of food archeology, we analyze the presence of these materials in the successive stages of obtaining and distributing food, preparation and cooking, their presence in serving and consumption, and in contexts of cultural change marked by Spanish conquest of the region. In addressing this, we took into account three central elements: the environment, cultural practices (techniques and diet composition) and ideology. The results allowed to establish that the Pilastra Noroeste Sector of the Ruinas de San Francisco area was originally a context linked to the kitchen, where indigenous tradition cooking techniques were combined with both local and exotic ingredients.
format Artículo
publishedVersion
author Castillo, Leonardo
Araujo, Emiliano
Chiavazza, Horacio
Prieto-Olavarría, Cristina
author_facet Castillo, Leonardo
Araujo, Emiliano
Chiavazza, Horacio
Prieto-Olavarría, Cristina
author_sort Castillo, Leonardo
title Cooking and eating in times of conquest. Rebuilding culinary packages from ceramic and archaeofaunal analysis (Mendoza, XV- XVII centuries)
title_short Cooking and eating in times of conquest. Rebuilding culinary packages from ceramic and archaeofaunal analysis (Mendoza, XV- XVII centuries)
title_full Cooking and eating in times of conquest. Rebuilding culinary packages from ceramic and archaeofaunal analysis (Mendoza, XV- XVII centuries)
title_fullStr Cooking and eating in times of conquest. Rebuilding culinary packages from ceramic and archaeofaunal analysis (Mendoza, XV- XVII centuries)
title_full_unstemmed Cooking and eating in times of conquest. Rebuilding culinary packages from ceramic and archaeofaunal analysis (Mendoza, XV- XVII centuries)
title_sort cooking and eating in times of conquest. rebuilding culinary packages from ceramic and archaeofaunal analysis (mendoza, xv- xvii centuries)
publisher Instituto de Arqueología, Facultad de Filosofía y Letras, Universidad de Buenos Aires
publishDate 2018
url https://revistascientificas.filo.uba.ar/index.php/Arqueologia/article/view/5003
https://repositoriouba.sisbi.uba.ar/gsdl/cgi-bin/library.cgi?a=d&c=arqueo&d=5003_oai
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AT prietoolavarriacristina cookingandeatingintimesofconquestrebuildingculinarypackagesfromceramicandarchaeofaunalanalysismendozaxvxviicenturies
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