SciELO - Scientific Electronic Library Online

 
 número55MONUMENTOS, ARQUEOLOGÍA Y PERSPECTIVA LOCAL: EL CASO DE LOS MONTÍCULOS BASUREROS DEL VALLE DE AMBATO (NOROESTE DE ARGENTINA)Abran kancha...: Una variante de recinto perimetral compuesto en el noroeste argentino índice de autoresíndice de materiabúsqueda de artículos
Home Pagelista alfabética de revistas  

Servicios Personalizados

Revista

Articulo

Indicadores

Links relacionados

  • En proceso de indezaciónCitado por Google
  • No hay articulos similaresSimilares en SciELO
  • En proceso de indezaciónSimilares en Google

Compartir


Estudios atacameños

versión On-line ISSN 0718-1043

Resumen

CARRASCO, Carolina et al. COOCKING INTERCULTURAL RELATIONS: ADHERED RESIDUES IN CERAMIC VESSELS FROM THE MARINE HUNTER GATHERERS OF THE ATACAMA DESERT (FORMATIVE PERIOD, NORTHERN CHILE). Estud. atacam. [online]. 2017, n.55, pp.85-108.  Epub 22-Jun-2017. ISSN 0718-1043.  http://dx.doi.org/10.4067/S0718-10432017005000009.

Food has different meanings that go way beyond its nourishing nutritional and metabolic properties. Behind this concept, there is a rich source of supplies for the construction of social ties and distinctions, along with different cultural identities. Hunter-gatherers of the arreic coast of Atacama Desert based most of their diet on the consumption of marine resources, however, towards the Formative period they integrated new culinary methods that included foreign foods, techniques, recipes and habits. Residue and morphometric studies, use wear traces and technological prints of a set of ceramic fragments recovered from 3 tumuli cemeteries alongside the coastline of Mejillones (Northern Chile) of the Formative Period (2500 -1000 CalAP) will allow an approximation towards the significance of this foreign on the coast and its role in social relationships between groups.

Palabras clave : Culinary; Microfossils; Pottery; Formative Period; Atacama Desert littoral.

        · resumen en Español     · texto en Español     · Español ( pdf )

 

Creative Commons License Todo el contenido de esta revista, excepto dónde está identificado, está bajo una Licencia Creative Commons