Gastronomía prehispánica: primeras evidencias de la cocción al vapor en el periodo Alfarero Temprano de la costa central de Chile

Ramírez-Aliaga, José Miguel; Araya, Valeria; Flores, Carola

DOI: 10.5281/zenodo.4049002.

Vol. 46 (2020), pp. 84–97 •

1.38 MB • español

RESEARCH ARTICLE

Gastronomía prehispánica: primeras evidencias de la cocción al vapor en el periodo Alfarero Temprano de la costa central de Chile

Pre-Hispanic Gastronomy: First Evidence of Steam Cooking in the Early Pottery Period of the Central Coast of Chile

José Miguel Ramírez-Aliaga, Valeria Araya, Carola Flores

Read & Download PDF

Abstract

This paper discusses the faunal assemblage found in a cooking pit from the Early Pottery period in central Chile (Bato phase, ca. 800 AD). The analysis shows the consumption of a wide variety of fauna from the sandy and rocky intertidal zones, including starfish. The taphonomic analysis of this finding suggests that it is the first pre-Hispanic steam oven located in the central zone of Chile.

Keywords

Archaeomalacology; central coast of Chile; Early Pottery period; steam cooking.

Cite as

Ramírez-Aliaga, J. M., V. Araya, C. Flores. 2020.
Gastronomía prehispánica: primeras evidencias de la cocción al vapor en el periodo Alfarero Temprano de la costa central de Chile. Arqueología Iberoamericana 46: 84-97.

Other Persistent Identifiers

PURL: purl.org/aia/4609. ARK: ark:/49934/225.

Publication date: September 26, 2020.