Foods, beverages, and use of pottery in north-eastern Patagonia through plant microremains analysis

• Published in: Journal of archaeological science, reports reports, 2024-02, Vol.53, p.104398, Article 104398
• Main Authors: Saghessi, Daniela, López, María Laura, Capparelli, Aylén, Prates, Luciano
• Format: Article
• Language: English
• Subjects: Archaeobotany; Foodways; Hunter-gatherers; Late Holocene; Río Negro
• ISSN: 2352-409X
• DOI: 10.1016/j.jasrep.2024.104398

•Local and non-local wild plant species consumption is presented.•Fermented drink making is recorded.•Araucaria araucana would have been fermented to elaborate a beverage similar to muday.•Different culinary practices are recognized in the pottery vessels. This paper discusses the diversity of consumed plants among hunter-gatherers and their relationship with the use of pottery containers in north-eastern Patagonia. We evaluated this issue through analysis of microremains in potsherds from an archaeological site in the Negro river valley that has one of earliest records of pottery in the region. Archaeobotanical results showed the consumption of local and non-local wild species, and preparations previously undocumented for precolonial times in the study area. The processing of Neltuma sp. (algarrobo), available near the site, implied the combination of roasting and grinding and its use as an ingredient in different recipes. The consumption of underground storage organs, species not locally available, was possibly related to the cooking of stewed foods. Moreover, we provide the first record of fermentation of Araucaria araucana in extra-Andean North Patagonia. This species would have entered the site from the Patagonian Andean Forests to make a beverage similar to the current muday. Finally, we observed the reuse of some containers in different processing-cooking-serving events, as well as the exclusive use of other pieces for the preparation/consumption of beverages and food.