{"title":"Chavin de Huantar烹饪设备中的淀粉分析","authors":"Christian Mesía-Montenegro, Sadie L. Weber","doi":"10.1017/laq.2023.28","DOIUrl":null,"url":null,"abstract":"\n 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.","PeriodicalId":17968,"journal":{"name":"Latin American Antiquity","volume":null,"pages":null},"PeriodicalIF":1.1000,"publicationDate":"2023-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Starch Analyses on Culinary Equipment from Chavin de Huantar\",\"authors\":\"Christian Mesía-Montenegro, Sadie L. Weber\",\"doi\":\"10.1017/laq.2023.28\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\\n 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.\",\"PeriodicalId\":17968,\"journal\":{\"name\":\"Latin American Antiquity\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":1.1000,\"publicationDate\":\"2023-08-18\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Latin American Antiquity\",\"FirstCategoryId\":\"89\",\"ListUrlMain\":\"https://doi.org/10.1017/laq.2023.28\",\"RegionNum\":3,\"RegionCategory\":\"地球科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"ANTHROPOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Latin American Antiquity","FirstCategoryId":"89","ListUrlMain":"https://doi.org/10.1017/laq.2023.28","RegionNum":3,"RegionCategory":"地球科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"ANTHROPOLOGY","Score":null,"Total":0}
引用次数: 0
摘要
在Chavin de Huantar的Wacheqsa地区的发掘确定了形成中期(公元前1100-900年)和形成后期(公元前900-550年)时期的环境。我们提出的淀粉分析结果进行烹饪设备(陶瓷)从家庭职业和一个大的midden检索。微生物学分析揭示了多种植物食物资源，如玉米、豆类、橄榄，可能还有辣椒。
Starch Analyses on Culinary Equipment from Chavin de Huantar
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.
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