Prácticas culinarias precoloniales tardías: Análisis de almidones en burenes de barro del norte del Caribe

English readers see below

Resumen

Las prácticas culinarias precoloniales (c. 800-1500 CE) en el norte del Caribe han sido investigadas de manera limitida. Determinar las dimensiones de la alimentación ha sido fundamental en el estudio de las culturas; no obstante, en el Caribe nunca se ha realizado una comparación de estas dinámicas entre las Antillas Mayores (el atribuido origen migratorio de humanos a las Bahamas) y el archipiélago de las Bahamas. El objetivo de este estudio fue analizar los residuos microbotánicos (almidones) extraídos de 45 burenes (platos de preparación de alimentos) para proporcionar una visión parcial del repertorio fitocultural de esta región y explicar las variaciones de las practicas culinarias identificadas. Los burenes fueron excavados en tres sitios arqueológicos: El Flaco y La Luperona en el noroeste de la República Dominicana, y Palmetto Junction en la costa occidental de Providenciales, Islas Turcas y Caicos. En lo referente a la producción de alimentos basados en las plantas, nuestros datos obtenidos en los burenes sugieren que las personas que vivieron en El Flaco se concentraron en la producción de derivados del maíz (Zea mays L.); los residentes de La Luperona prepararon productos alimenticios de guáyiga/zamia (Zamia spp.); y en Palmetto Junction presumiblemente sus habitantes se enfocaron en la producción de alimentos derivados de yuca (Manihot esculenta Crantz). Este estudio de las dimensiones de la alimentación ha puesto de manifiesto la existencia de nichos culturales particulares, diferentes estrategias de adaptación, así como divergentes prácticas culinarias asociadas a ellas.

These abstracts summarize the second article from my PhD project: Starchy Foodways. I believe it is essential to repatriate knowledge to the countries where we carry out archaeology. Unfortunately I am not fluent in Spanish, but I wanted at least the abstracts for the articles from Spanish speaking countries to be translated, for that I want to thank Dr. Jaime Pagán-Jiménez for his assistance. Without his decades of research and help throughout this project it would not be possible to generate and repatriate this knowledge. Myself, Dr. Sinelli, and Dr. Hofman produced this manuscript detailing the ways that 45 clay griddles (food preparation platters) were used to process plants. The results from our study demonstrated that a diverse complex of plants were prepared on griddles, but at two of the sites, evidently manioc as well. It needs to be consistently stated that clay griddles were presumed to have been exclusively used to prepare manioc (cassava bread) in the insular Caribbean, but multiple studies have demonstrated they were used to prepare many other plants including maize and zamia. Please click here to read the full article. Link for article

Late precolonial culinary practices: Starch analysis on griddles from the northern Caribbean

Andy J. Ciofalo, Peter T. Sinelli, and Corinne L. Hofman

Abstract

Late precolonial (c. 800-1500 CE) culinary practices in the northern Caribbean have received limited investigations. Determining foodways has been integral for the study of cultures, yet there has never been a comparison of foodway dynamics in the Caribbean between the Greater Antilles (the presumed origin of people who migrated into The Bahamas) and the Bahama archipelago. The objective of our study was to analyze microbotanical residues (starches) extracted from 45 clay griddles (food preparation platters) to illuminate a partial view of the phytocultural repertoire of this region and explicate variations of the identified culinary practices. The griddles were excavated from three archaeological sites: El Flaco and La Luperona in northwestern Dominican Republic, and Palmetto Junction on the western coast of Providenciales, Turks & Caicos Islands. Regarding the production of plant-based food on griddles, our produced data suggests that the people who lived at El Flaco focused on the production of maize (Zea mays L.) derivatives, La Luperona residents prepared guáyiga/coontie/zamia (Zamia spp.) food products, and Palmetto Junction ostensibly had a focus on the production of manioc (Manihot esculenta Crantz) based foods. This survey of foodways has exposed particular cultural niches, different adaptation strategies, and associated culinary practices.

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