Archaeology of Food by Beaudry Mary C. Metheny Karen Bescherer & Mary C. Beaudry

Author:Beaudry, Mary C., Metheny, Karen Bescherer & Mary C. Beaudry [Metheny, Karen Bescherer & Beaudry, Mary C.]
Language: eng
Format: epub
Publisher: Rowman & Littlefield Publishers
Published: 2015-08-26T16:00:00+00:00

The zone for preparing nixtamal (maize dough) and other seeds was recognized by high concentrations of carbonates, which indicates that maize was cooked here by using lime (nixtamalization), as well as by a pH level indicating that a hearth existed. Next to this archaeologists found a metate and large quantities of pottery, including the remains of pots, pans, plates, bowls, and cups.

The area for butchering and cooking animals has seven pilas, around which were found considerable ash residue and vessels with the same shapes as those already mentioned. Seventy-four tools made of obsidian, chert, and limestone, most of them complete, were found in association. Because of their position, it is likely that they were used in this location. Among those tools identified were prismatic blades, axes, arrowheads, scrapers, hammers, drills, knives, flattening tools, manos, tamuladores (mashing instruments), and polishers. These tools were kitchen utensils used to saw, butcher, skin, fillet, cut bone, drill, pound, grind, and tenderize meat. Chemical analysis of this area showed high concentrations of pH and phosphates, which is consistent with cooking activities where animals were butchered and prepared.

The storage area for culinary utensils was identified by the presence of pottery and stone tools inside the rooms. The chemical signature indicates average values of pH and phosphates and a low level of carbonates.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.