Late Precolonial Culinary Practices: Starch Analysis on Griddles from the Northern Caribbean
| Autor: | Andy J. Ciofalo, Peter T. Sinelli, Corinne L. Hofman |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
010506 paleontology
Archeology Starch analysis Manioc 01 natural sciences Foodways Culinary practices 0601 history and archaeology 0105 earth and related environmental sciences geography.geographical_feature_category 060102 archaeology biology 06 humanities and the arts biology.organism_classification Adaptation strategies Griddles Cultural niche construction Zamia Geography Food products Archipelago Ethnology Food preparation Caribbean archaeology |
| Zdroj: | Journal of Archaeological Method and Theory, 26(4), 1632-1664 Journal of Archaeological Method and Theory |
| DOI: | 10.1007/s10816-019-09421-1 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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