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Starch Analyses on Culinary Equipment from Chavin de Huantar

Published online by Cambridge University Press:  18 August 2023

Christian Mesía-Montenegro Open the ORCID record for Christian Mesía-Montenegro [Opens in a new window]  and
Sadie L. Weber
Christian Mesía-Montenegro*
Affiliation:
Dirección de Investigación, Innovación y Responsabilidad Social, Universidad Privada del Norte, Lima, Peru,
Sadie L. Weber
Affiliation:
Laboratório de Arqueologia Tropical, Museu de Arqueologia e Etnologia, Universidade de São Paulo, Brazil (sadielweber@gmail.com)
*
Corresponding author: Christian Mesía-Montenegro, Email: christian.mesia@upn.edu.pe
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Abstract

Excavations at the Wacheqsa sector from Chavin de Huantar identified contexts from the Middle Formative (1100–900 BC) and Late Formative (900–550 BC) periods. We present results of starch analysis conducted in culinary equipment (ceramics) retrieved from domestic occupations and a large midden. Microbotanical analysis revealed a variety of plant food resources, such as maize, beans, olluco, and possibly chili peppers.

Resumen

Resumen

Excavaciones realizadas en el sector de Wacheqsa, en Chavín de Huántar, permitieron identificar contextos del Formativo medio (1200-900 aC) y Formativo tardío (900-550 aC). Presentamos aquí los resultados del análisis de almidones realizado en vasijas de cerámica procedentes de ocupaciones domésticas y de un área de desechos. Los análisis microbotánicos revelaron la presencia de una variedad de recursos alimenticios como maíz, frijol, olluco y posiblemente ají.

Keywords

ChavinFormativeAndesmicrobotanical analysesstarch analysesChavínFormativoAndesanálisis microbotánicosanálisis de almidón
Type
Report
Information
Latin American Antiquity , First View , pp. 1 - 13
Copyright
Copyright © The Author(s), 2023. Published by Cambridge University Press on behalf of the Society for American Archaeology

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