Aportes al estudio de la alimentación prehispánica y los cultivos andinos en el sector centro-sur de la Quebrada de Humahuaca (Argentina)

• Autores: Scaro, Agustina, Musaubach, Maria Gabriela
• Formato: artículo
• Fecha de Publicación: 2022
• Institución: Pontificia Universidad Católica del Perú
• Repositorio: PUCP-Institucional
• Lenguaje: español
• OAI Identifier: oai:repositorio.pucp.edu.pe:20.500.14657/193336
• Enlace del recurso: https://revistas.pucp.edu.pe/index.php/boletindearqueologia/article/view/26372/24853; https://doi.org/10.18800/boletindearqueologiapucp.202201.006
• Nivel de acceso: acceso abierto
• Materia: dental calculus; plant micro-remains; culinary equipment; Incas; Quebrada de Humahuaca; Tártaro dental; Microrrestos vegetales; Equipamiento culinario; https://purl.org/pe-repo/ocde/ford#6.01.02

Food is a structuring and organising activity of social life, in which giving and receiving food becomes a symbol of the relationship within the group. In this opportunity, we will analyse culinary processing and consumption in the central-south sector of Quebrada de Humahuaca (northern Argentina) under Inca rule, studying plant micro-remains to identify the Andean crops processed and consumed in the past. Archaeobotanical studies of phytoliths and starch grains embedded in the dental calculus of two individuals buried in Tombs 1 and 2 of Esquina de Huajra archaeological settlement were carried out. Plant fibers, starch grains and, phytoliths of Andean crops (beans and maize) were identified. In the case of modified starch grains, dry and wet heat damage (i.e. roasting, boiling) were described. In addition to these studies, the culinary equipment (ceramic vessels) found at the site were analysed in order to advance hypotheses about the modes of preparation/cooking of the identified crops.