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dc.contributor.author
Capparelli, Aylen
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dc.date.available
2020-04-13T16:05:32Z
dc.date.issued
2011-03
dc.identifier.citation
Capparelli, Aylen; Elucidating post-harvest practices involved in the processing of algarrobo (Prosopis spp.) for food at El Shincal Inka site (Northwest Argentina): An experimental approach based on charred remains; Springer Verlag Berlín; Archaeological and Anthropological Sciences; 3; 1; 3-2011; 93-112
dc.identifier.issn
1866-9557
dc.identifier.uri
http://hdl.handle.net/11336/102378
dc.description.abstract
It is known from previous studies that qualitative and quantitative morphological attributes of food products and residues may permit the identification of different food processing activities in desiccated algarrobo (Prosopis chilensis and Prosopis flexuosa) remains. Experimental approaches are used here in order to (1) evaluate if those diagnostic features persist even after charring and (2) to use these results as a means of interpreting types of processing from archaeobotanical contexts of the Inka site of El Shincal. Experimentation was made on the basis of traditional practices which were registered during previous ethnobotanical work in the area. Diagnostic patterns of Prosopis flours and patay (bread), as well as of añapa/aloja (fresh and alcoholic beverages, respectively) and arrope (syrup) residues were stipulated for charred remains. In the specific case of El Shincal, specimens derived from flour manufacture (unrefined and refined) and añapa/aloja residues were recognized from different buildings. This must have implied a special organization of the production and the people working on that, in the sense of post-harvest intensification.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer Verlag Berlín
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
carbonization experiment
dc.subject
Prosopis
dc.subject
Archaeobotany
dc.subject
South America
dc.subject
Palaeoethnobotany
dc.subject
Food processing
dc.subject.classification
Otras Historia y Arqueología
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dc.subject.classification
Historia y Arqueología
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dc.subject.classification
HUMANIDADES
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dc.title
Elucidating post-harvest practices involved in the processing of algarrobo (Prosopis spp.) for food at El Shincal Inka site (Northwest Argentina): An experimental approach based on charred remains
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-04-08T18:15:24Z
dc.identifier.eissn
1866-9565
dc.journal.volume
3
dc.journal.number
1
dc.journal.pagination
93-112
dc.journal.pais
Alemania
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dc.journal.ciudad
Berlín
dc.description.fil
Fil: Capparelli, Aylen. Universidad Nacional de La Plata. Facultad de Ciencias Naturales y Museo. Departamento Científico de Arqueología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina
dc.journal.title
Archaeological and Anthropological Sciences
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007/s12520-011-0061-4
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s12520-011-0061-4
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