“Técnicas de cocción en ofrendas funerarias del Sitio Chotuna Chornancap (Circa 900 d.c.- 1532 d.c.), valle de Lambayeque, Perú: una aproximación a partir de análisis de almidones y experimentación.”

• Autor: Perales de Olarte, Andrea Edita
• Formato: tesis de maestría
• Fecha de Publicación: 2020
• Institución: Universidad Nacional de Trujillo
• Repositorio: UNITRU-Tesis
• Lenguaje: español
• OAI Identifier: oai:dspace.unitru.edu.pe:20.500.14414/15918
• Enlace del recurso: https://hdl.handle.net/20.500.14414/15918
• Nivel de acceso: acceso abierto
• Materia: Técnicas de cocción de alimentos pre-hispánicos; Ofrendas funerarias; Huaca Chornancap; Análisis y experimentación de granos de almidón

Abstract Pre-Hispanic culinary practices have been little studied until some years ago. Interest in this type of study is focus to research how the population cooked the vegetable foods offered in the funeral rituals with the purpose to understand food selection and the importance of its preparation in specific social contexts related to death. The investigation has as object of study 13 pottery vessels and 29 in miniature associated to four individuals buried in the North Platform of the Huaca Chotuna during its later occupation (circa 900- 1532 AD). The purpose of the investigation was the identification of the remains of food attached to the vessels, for which experimental studies of starch deformation processes and mechanism of transfer of starches to the ceramic substrate and analysis of archaeological starch grains were applied. The archaeometric techniques used were the Scanning Electron Microscopy and the Digital Microscopy, to identify the plant species and the cooking techniques to which they were exposed. Likewise, techniques such as X-ray diffraction, X-ray spectroscopy, Helium Pictometry and Thermogravimetric analysis were used for the characterization of chemical, structural and cooking composition of archaeological ceramic vessels, for the elaboration of ceramic fragments used in the experimental processes. The results indicate that the inhabitants of the Late Intermediate were applying food preparation techniques such as boiling and roasting for the elaboration of funerary offerings.