Producción CyT
Artículo
Autoría
Babot, María del Pilar
;
Lund, Julia
;
Olmos, Adriana Valeria
Fecha
2014
Editorial y Lugar de Edición
Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Sociales
Revista
INTERSECCIONES EN ANTROPOLOGÃA,
vol. Esp
(pp. 35-53)
Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Sociales
Resumen
Información suministrada por el agente en
SIGEVA
We present comparative material for the identification of culinary residues of cooked tubers of Solanum sp., Oxalis tuberosa and Ullucus tuberosus. We use a broad concept of taphonomy that includes a review of plant modifications resulting from the preparation of food; in this case, the boiling and cooking al rescoldo of fresh tubers. We undertake a number of controlled cooking experiments and compare the results with fresh samples. We discuss tissue fragments and intracellular particles and th...
We present comparative material for the identification of culinary residues of cooked tubers of Solanum sp., Oxalis tuberosa and Ullucus tuberosus. We use a broad concept of taphonomy that includes a review of plant modifications resulting from the preparation of food; in this case, the boiling and cooking al rescoldo of fresh tubers. We undertake a number of controlled cooking experiments and compare the results with fresh samples. We discuss tissue fragments and intracellular particles and their morphological and optical modifications resulting from our cooking experiments. Finally, we discuss the possibility of recognizing cooking techniques from microscopic analysis of tuber remains.
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Palabras Clave
COLECCION DE REFERENCIAPLANTAS TUBEROSASPROCESOS TAFONOMICOSARQUEOBOTANICA