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dc.contributor.author
Musaubach, María Gabriela
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dc.contributor.author
Scaro, Agustina
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dc.date.available
2023-09-08T17:11:49Z
dc.date.issued
2022-08
dc.identifier.citation
Musaubach, María Gabriela; Scaro, Agustina; Mote: An ancient recipe in Andean kitchens. Ethnoarchaeological and taphonomic analysis; Elsevier; Journal of Archaeological Science: Reports; 44; 103541; 8-2022; 1-12
dc.identifier.issn
2352-409X
dc.identifier.uri
http://hdl.handle.net/11336/210985
dc.description.abstract
Mote is a traditional Andean recipe that can be traced back to pre-Hispanic kitchens. This culinary practice consists of boiling maize grains that were previously dried and peeled with lime or plant ashes. This dish has been part of the dietary staple of people through time. This paper aims to identify vegetal macro and micro remains and the culinary equipment used during mote preparation, to generate indicators for reconstructing past cooking practices. Ethnobotanical, ethnographic, and archaeological methodologies were used to recreate mote recipes following traditional knowledge from Quebrada de Humahuaca. Kernels and starch grains were analyzed to register their transformation through the different stages of the recipe. Functional studies were conducted on ceramic vessels, considering morphometric and performance criteria, as well as use-alteration analysis. As a result, we created a reference collection of modified starch grains and caryopsis fragments, and general processing residues. In addition, ceramic studies allowed recognizing vessels that, due to their physical characteristics and use-alteration traces, could have been used in different stages of mote preparation.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
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dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
CULINARY EQUIPMENT
dc.subject
MAIZE
dc.subject
MODIFIED STARCH
dc.subject
TRADITIONAL RECIPES
dc.subject.classification
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
Mote: An ancient recipe in Andean kitchens. Ethnoarchaeological and taphonomic analysis
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2023-07-07T20:00:50Z
dc.journal.volume
44
dc.journal.number
103541
dc.journal.pagination
1-12
dc.journal.pais
Países Bajos
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dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Musaubach, María Gabriela. Universidad Nacional de Jujuy. Instituto de Ecorregiones Andinas. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Ecorregiones Andinas; Argentina. Instituto de Geología y Minería; Argentina. Universidad Nacional de Tucuman. Instituto de Datacion y Arqueometria. - Universidad Nacional de Jujuy. Instituto de Datacion y Arqueometria. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Salta Jujuy. Instituto de Datación y Arqueometria; Argentina
dc.description.fil
Fil: Scaro, Agustina. Universidad Nacional de Jujuy. Instituto de Ecorregiones Andinas. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Ecorregiones Andinas; Argentina. Instituto de Geología y Minería; Argentina
dc.journal.title
Journal of Archaeological Science: Reports
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S2352409X22002048
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.jasrep.2022.103541
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