Evaluating fish processing patterns in the lower stream of the Colorado River (eastern Pampa-Patagonian transition, Argentina): An experimental work
| Autor: | Gustavo Adolfo Martinez, Ana Alcaraz, Luciana Stoessel |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
010506 paleontology
Archeology Historia y Arqueología Taphonomy 01 natural sciences Perciformes Predation Arqueología EASTERN PAMPA-PATAGONIAN TRANSITION HUMANIDADES EXPERIMENTAL WORK 0601 history and archaeology Experimental work Fish processing Holocene 0105 earth and related environmental sciences ARGENTINA 060102 archaeology biology Marine fish 06 humanities and the arts LOWER STREAM OF THE COLORADO RIVER biology.organism_classification Fishery Geography BUTCHERY MARKS Fish ICHTHYOARCHAEOLOGICAL RECORD |
| Popis: | Fish processing and consumption became an increasing part of the subsistence patterns in the lower stream of the Colorado River (Buenos Aires province, Eastern Pampa-Patagonian transition, Argentina) during the Middle and Late Holocene (ca. 6000–250 years BP). Freshwater and marine fish specimens recovered from the zooarchaeological assemblages of these periods exhibit processing cutmarks. Since cutmarks are unusual traits in this type of prey and actualistic research related to fish processing are not abundant, an experimental study was performed. The objective was to determine whether the activities related to fish butchering generate cutmarks and, in that case, if a pattern in the distribution of the marks is found in specific anatomic units. Results indicate that independently from the kind (Perciformes or Siluriformes) and size of fish, as well as the type of lithic raw materials used in the butchering process, cutmarks were consistently found on vertebrae. Despite two different methods of butchering employed for Perciformes and Siluriformes, the filleting stage produced the highest frequency of cutmarks. Nevertheless, results obtained in the experimental work show differences when comparing with archaeological assemblages. A combination of factors related to variations in butchering processes, the butchery skill, the employment of specific methods of cooking, and taphonomic factors, could be the causes of the differences. Fil: Stoessel, Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Investigaciones Arqueológicas y Paleontológicas del Cuaternario Pampeano. Universidad Nacional del Centro de la Provincia de Buenos Aires. Investigaciones Arqueológicas y Paleontológicas del Cuaternario Pampeano; Argentina Fil: Martinez, Gustavo Adolfo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Investigaciones Arqueológicas y Paleontológicas del Cuaternario Pampeano. Universidad Nacional del Centro de la Provincia de Buenos Aires. Investigaciones Arqueológicas y Paleontológicas del Cuaternario Pampeano; Argentina Fil: Alcaraz, Ana Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Investigaciones Arqueológicas y Paleontológicas del Cuaternario Pampeano. Universidad Nacional del Centro de la Provincia de Buenos Aires. Investigaciones Arqueológicas y Paleontológicas del Cuaternario Pampeano; Argentina |
| Databáze: | OpenAIRE |
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