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Conceptos y métodos para el estudio zooarqueológico de la cocción de los alimentos
| Content Provider | Semantic Scholar |
|---|---|
| Author | Avido, Daniela |
| Copyright Year | 2012 |
| Abstract | Subsistence has been one of the core issues in archaeological research, especially to those dedicated to the study of hunter gatherers. In this contribution, I focus on one of subsistence aspects, food, by understanding it as a macroprocess that does not just include consumption but also those practices related to food processing and cooking (Goody 1995; Samuel 1996; Marschoff 2007). I will start with a brief summary of the commonly used approaches to food from faunal assemblages in the Wet Pampas, and then I will focus on thermal alteration marks, as physical features of practices involving cooking. I will point out the variables used for the identification and measurement of thermal alterations, by comparing several researchers’ contributions. Finally, I will discuss the applicability of these studies for assessing cooking activities from zooarchaeological analyses. |
| Starting Page | 553 |
| Ending Page | 575 |
| Page Count | 23 |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | https://hcommons.org/deposits/objects/hc:15060/datastreams/CONTENT/content |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
