Food preparation and consumption practices in Aguada societies of the Ambato Valley, Catamarca (VI-XI centuries A.D.): an approach from plant microremains

In the Ambato Valley, archaeological sites record activities related to food processing and storage under conditions of social and economic inequality, with differential access to resources. Within this framework, understanding the specifics of these activities is of interest to better comprehend th...

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Autores principales: Escudero Pacheco, Pilar, Tavarone, Aldana, Laguens, Andrés
Formato: Artículo revista
Lenguaje:Español
Publicado: Instituto de Arqueología, Facultad de Filosofía y Letras, Universidad de Buenos Aires 2025
Materias:
Preparaciones culinarias
Identidad social
Interacciones arqueológicas
Cultura Aguada
Culinary preparations
Social Identity
Archaeological interactions
Aguada culture
Acceso en línea:https://revistascientificas.filo.uba.ar/index.php/Arqueologia/article/view/15723
Aporte de:
Arqueología de Universidad de Buenos Aires
id I28-R243-article-15723
record_format ojs
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-243
container_title_str Arqueología
language Español
format Artículo revista
topic Preparaciones culinarias
Identidad social
Interacciones arqueológicas
Cultura Aguada
Culinary preparations
Social Identity
Archaeological interactions
Aguada culture
spellingShingle Preparaciones culinarias
Identidad social
Interacciones arqueológicas
Cultura Aguada
Culinary preparations
Social Identity
Archaeological interactions
Aguada culture
Escudero Pacheco, Pilar
Tavarone, Aldana
Laguens, Andrés
Tavarone, Aldana
Laguens, Andrés
Food preparation and consumption practices in Aguada societies of the Ambato Valley, Catamarca (VI-XI centuries A.D.): an approach from plant microremains
topic_facet Preparaciones culinarias
Identidad social
Interacciones arqueológicas
Cultura Aguada
Culinary preparations
Social Identity
Archaeological interactions
Aguada culture
author Escudero Pacheco, Pilar
Tavarone, Aldana
Laguens, Andrés
Tavarone, Aldana
Laguens, Andrés
author_facet Escudero Pacheco, Pilar
Tavarone, Aldana
Laguens, Andrés
Tavarone, Aldana
Laguens, Andrés
author_sort Escudero Pacheco, Pilar
title Food preparation and consumption practices in Aguada societies of the Ambato Valley, Catamarca (VI-XI centuries A.D.): an approach from plant microremains
title_short Food preparation and consumption practices in Aguada societies of the Ambato Valley, Catamarca (VI-XI centuries A.D.): an approach from plant microremains
title_full Food preparation and consumption practices in Aguada societies of the Ambato Valley, Catamarca (VI-XI centuries A.D.): an approach from plant microremains
title_fullStr Food preparation and consumption practices in Aguada societies of the Ambato Valley, Catamarca (VI-XI centuries A.D.): an approach from plant microremains
title_full_unstemmed Food preparation and consumption practices in Aguada societies of the Ambato Valley, Catamarca (VI-XI centuries A.D.): an approach from plant microremains
title_sort food preparation and consumption practices in aguada societies of the ambato valley, catamarca (vi-xi centuries a.d.): an approach from plant microremains
description In the Ambato Valley, archaeological sites record activities related to food processing and storage under conditions of social and economic inequality, with differential access to resources. Within this framework, understanding the specifics of these activities is of interest to better comprehend the role played by the resource-food in the formation of these past societies. This study focused on identifying silicophytoliths and starch grains on residues from ceramic fragments, which were classified following previous research according to their technological and morphological aspects. In this way, we sought to infer methods of food preparation and consumption at the Piedras Blancas site, establishing a correlation between the recovered plant microremains and their presence in different varieties of ceramic vessels, considering aspects such as paste composition, shapes, and functions. Findings included maize (Zea mays), carob (Neltuma sp.), potato (Solanum tuberosum), bean (Phaseolus sp.), ulluco (Ullucus tuberosus) and morphotypes related to the Cucurbitaceae and Arecaceae families. Various processing techniques were identified, such as grinding and exposure of different parts of the plant to various heat sources. These results suggest a plant consumption pattern like that of other sites in the valley, indicating that food and processing practices were widely shared across different social sectors.
publisher Instituto de Arqueología, Facultad de Filosofía y Letras, Universidad de Buenos Aires
publishDate 2025
url https://revistascientificas.filo.uba.ar/index.php/Arqueologia/article/view/15723
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first_indexed 2025-10-13T05:38:15Z
last_indexed 2025-12-13T06:03:59Z
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spelling I28-R243-article-157232025-11-21T18:10:11Z Food preparation and consumption practices in Aguada societies of the Ambato Valley, Catamarca (VI-XI centuries A.D.): an approach from plant microremains Prácticas de preparación y consumo de alimentos en sociedades Aguada del Valle de Ambato, Catamarca (siglos VI-XI d.C.): una aproximación desde los microrrestos vegetales Escudero Pacheco, Pilar Tavarone, Aldana Laguens, Andrés Tavarone, Aldana Laguens, Andrés Preparaciones culinarias Identidad social Interacciones arqueológicas Cultura Aguada Culinary preparations Social Identity Archaeological interactions Aguada culture In the Ambato Valley, archaeological sites record activities related to food processing and storage under conditions of social and economic inequality, with differential access to resources. Within this framework, understanding the specifics of these activities is of interest to better comprehend the role played by the resource-food in the formation of these past societies. This study focused on identifying silicophytoliths and starch grains on residues from ceramic fragments, which were classified following previous research according to their technological and morphological aspects. In this way, we sought to infer methods of food preparation and consumption at the Piedras Blancas site, establishing a correlation between the recovered plant microremains and their presence in different varieties of ceramic vessels, considering aspects such as paste composition, shapes, and functions. Findings included maize (Zea mays), carob (Neltuma sp.), potato (Solanum tuberosum), bean (Phaseolus sp.), ulluco (Ullucus tuberosus) and morphotypes related to the Cucurbitaceae and Arecaceae families. Various processing techniques were identified, such as grinding and exposure of different parts of the plant to various heat sources. These results suggest a plant consumption pattern like that of other sites in the valley, indicating that food and processing practices were widely shared across different social sectors. En el Valle de Ambato, los sitios arqueológicos registran actividades relacionadas con el procesamiento y almacenamiento de alimentos bajo condiciones de desigualdad social y económica, existiendo un acceso diferencial a los recursos. En este marco, resulta de interés conocer las particularidades de estas actividades para comprender el papel que ocupó el recurso-comida en la conformación de estas sociedades en el pasado. Este estudio se centró en identificar silicofitolitos y granos de almidón presentes en adherencias de fragmentos cerámicos, los cuales fueron clasificados siguiendo investigaciones previas de acuerdo con sus aspectos tecnológicos y morfológicos. De esta manera, se buscó inferir métodos de preparación y consumo de alimentos en el sitio Piedras Blancas, estableciendo una correlación entre los microrrestos vegetales hallados y su presencia en diferentes variedades de vasijas cerámicas, considerando aspectos como la composición de la pasta, las formas y funciones. Los hallazgos incluyeron maíz (Zea mays), algarrobo (Neltuma sp.), papa (Solanum tuberosum), poroto (Phaseolus sp.), ulluco (Ullucus tuberosus) y morfotipos afines a las familias Cucurbitaceae y Arecaceae. Se identificaron diversas técnicas de procesamiento, como la molienda y la exposición de distintas partes de la planta a diferentes fuentes de calor. Estos resultados sugieren un patrón de consumo vegetal similar al de otros sitios del valle, indicando que las prácticas alimentarias y de procesamiento eran ampliamente compartidas entre diferentes sectores de la sociedad Instituto de Arqueología, Facultad de Filosofía y Letras, Universidad de Buenos Aires 2025-11-20 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf text/html https://revistascientificas.filo.uba.ar/index.php/Arqueologia/article/view/15723 10.34096/arqueologia.t31.n3.15723 Arqueología; Vol. 31 No. 3 (2025): septiembre-diciembre; 15723 Arqueología; Vol. 31 Núm. 3 (2025): septiembre-diciembre; 15723 1853-8126 0327-5159 spa https://revistascientificas.filo.uba.ar/index.php/Arqueologia/article/view/15723/15322 https://revistascientificas.filo.uba.ar/index.php/Arqueologia/article/view/15723/15323 Derechos de autor 2025 Pilar Escudero Pacheco, Aldana Tavarone, Andrés Laguens https://creativecommons.org/licenses/by-nc-sa/4.0

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