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...
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| Autores principales: | , |
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| Formato: | Artículo revista |
| Lenguaje: | Español |
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Instituto de Arqueología, Facultad de Filosofía y Letras, Universidad de Buenos Aires
2024
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| Acceso en línea: | http://revistascientificas.filo.uba.ar/index.php/Arqueologia/article/view/13420 |
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| Sumario: | 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. |
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