Maize consumption in pre-Hispanic south-central Andes: Chemical and microscopic evidence from organic residues in archaeological pottery from western Tinogasta (Catamarca, Argentina)

Pre-Hispanic Andean societies depended economically on the cultivation of maize (Zea mays), the main staple food crop in the region after its introduction from highland Mexico. Here we report new data from residue analysis of potsherds recovered in archaeological sites in western Tinogasta, Catamarc...

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Autores principales:	Lantos, I., Spangenberg, J.E., Giovannetti, M.A., Ratto, N., Maier, M.S.
Formato:	JOUR
Materias:	Andean recipes Argentina Compound specific isotope analysis Cooking practices Fatty acids Food and beverage preparation and consumption Gas chromatography-mass spectrometry Maize Organic residues Potsherds Pre-Hispanic South-central Andes Starch microscopy agricultural history archaeological evidence ceramics chemical analysis consumption behavior cultivation human settlement maize molecular analysis prehistoric Andes Catamarca Lama (mammal) Zea mays
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_03054403_v55_n_p83_Lantos
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	todo:paper_03054403_v55_n_p83_Lantos
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spelling	todo:paper_03054403_v55_n_p83_Lantos2023-10-03T15:21:45Z Maize consumption in pre-Hispanic south-central Andes: Chemical and microscopic evidence from organic residues in archaeological pottery from western Tinogasta (Catamarca, Argentina) Lantos, I. Spangenberg, J.E. Giovannetti, M.A. Ratto, N. Maier, M.S. Andean recipes Argentina Compound specific isotope analysis Cooking practices Fatty acids Food and beverage preparation and consumption Gas chromatography-mass spectrometry Maize Organic residues Potsherds Pre-Hispanic South-central Andes Starch microscopy agricultural history archaeological evidence ceramics chemical analysis consumption behavior cultivation human settlement maize molecular analysis prehistoric Andes Argentina Catamarca Lama (mammal) Zea mays Pre-Hispanic Andean societies depended economically on the cultivation of maize (Zea mays), the main staple food crop in the region after its introduction from highland Mexico. Here we report new data from residue analysis of potsherds recovered in archaeological sites in western Tinogasta, Catamarca province, Argentina, ca. 3rd to 16th centuries AD. Molecular and isotopic (δ13C values) compositions of fatty acids and microscopically identified maize starch granules from organic residues absorbed in archaeological potsherds were compared with Andean ingredients and food residues obtained from experimental replica pots, where traditional recipes were cooked. Complex mixtures of lipids and starch remains observed in archaeological cooking pots indicated combinations of Andean ingredients such as llama, beans, algarroba, and maize, and suggest continuity in the domestic foodways through time. The distribution and δ13C values of lipids preserved in vessels used for alcoholic beverage preparation, storage and transport in Inka sites suggested the possible consumption of two drinks with distinct patterns: traditional Andean maize beer (chicha) and a local fermented drink made from algarroba flour (aloja). This is potential evidence for consumption practices in festive contexts sponsored by the Inka state. © 2015 Elsevier Ltd. Fil:Maier, M.S. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_03054403_v55_n_p83_Lantos
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Andean recipes Argentina Compound specific isotope analysis Cooking practices Fatty acids Food and beverage preparation and consumption Gas chromatography-mass spectrometry Maize Organic residues Potsherds Pre-Hispanic South-central Andes Starch microscopy agricultural history archaeological evidence ceramics chemical analysis consumption behavior cultivation human settlement maize molecular analysis prehistoric Andes Argentina Catamarca Lama (mammal) Zea mays
spellingShingle	Andean recipes Argentina Compound specific isotope analysis Cooking practices Fatty acids Food and beverage preparation and consumption Gas chromatography-mass spectrometry Maize Organic residues Potsherds Pre-Hispanic South-central Andes Starch microscopy agricultural history archaeological evidence ceramics chemical analysis consumption behavior cultivation human settlement maize molecular analysis prehistoric Andes Argentina Catamarca Lama (mammal) Zea mays Lantos, I. Spangenberg, J.E. Giovannetti, M.A. Ratto, N. Maier, M.S. Maize consumption in pre-Hispanic south-central Andes: Chemical and microscopic evidence from organic residues in archaeological pottery from western Tinogasta (Catamarca, Argentina)
topic_facet	Andean recipes Argentina Compound specific isotope analysis Cooking practices Fatty acids Food and beverage preparation and consumption Gas chromatography-mass spectrometry Maize Organic residues Potsherds Pre-Hispanic South-central Andes Starch microscopy agricultural history archaeological evidence ceramics chemical analysis consumption behavior cultivation human settlement maize molecular analysis prehistoric Andes Argentina Catamarca Lama (mammal) Zea mays
description	Pre-Hispanic Andean societies depended economically on the cultivation of maize (Zea mays), the main staple food crop in the region after its introduction from highland Mexico. Here we report new data from residue analysis of potsherds recovered in archaeological sites in western Tinogasta, Catamarca province, Argentina, ca. 3rd to 16th centuries AD. Molecular and isotopic (δ13C values) compositions of fatty acids and microscopically identified maize starch granules from organic residues absorbed in archaeological potsherds were compared with Andean ingredients and food residues obtained from experimental replica pots, where traditional recipes were cooked. Complex mixtures of lipids and starch remains observed in archaeological cooking pots indicated combinations of Andean ingredients such as llama, beans, algarroba, and maize, and suggest continuity in the domestic foodways through time. The distribution and δ13C values of lipids preserved in vessels used for alcoholic beverage preparation, storage and transport in Inka sites suggested the possible consumption of two drinks with distinct patterns: traditional Andean maize beer (chicha) and a local fermented drink made from algarroba flour (aloja). This is potential evidence for consumption practices in festive contexts sponsored by the Inka state. © 2015 Elsevier Ltd.
format	JOUR
author	Lantos, I. Spangenberg, J.E. Giovannetti, M.A. Ratto, N. Maier, M.S.
author_facet	Lantos, I. Spangenberg, J.E. Giovannetti, M.A. Ratto, N. Maier, M.S.
author_sort	Lantos, I.
title	Maize consumption in pre-Hispanic south-central Andes: Chemical and microscopic evidence from organic residues in archaeological pottery from western Tinogasta (Catamarca, Argentina)
title_short	Maize consumption in pre-Hispanic south-central Andes: Chemical and microscopic evidence from organic residues in archaeological pottery from western Tinogasta (Catamarca, Argentina)
title_full	Maize consumption in pre-Hispanic south-central Andes: Chemical and microscopic evidence from organic residues in archaeological pottery from western Tinogasta (Catamarca, Argentina)
title_fullStr	Maize consumption in pre-Hispanic south-central Andes: Chemical and microscopic evidence from organic residues in archaeological pottery from western Tinogasta (Catamarca, Argentina)
title_full_unstemmed	Maize consumption in pre-Hispanic south-central Andes: Chemical and microscopic evidence from organic residues in archaeological pottery from western Tinogasta (Catamarca, Argentina)
title_sort	maize consumption in pre-hispanic south-central andes: chemical and microscopic evidence from organic residues in archaeological pottery from western tinogasta (catamarca, argentina)
url	http://hdl.handle.net/20.500.12110/paper_03054403_v55_n_p83_Lantos
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Maize consumption in pre-Hispanic south-central Andes: Chemical and microscopic evidence from organic residues in archaeological pottery from western Tinogasta (Catamarca, Argentina)

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