Recognition of post-harvest processing of algarrobo (Prosopis spp.) as food from two sites of Northwestern Argentina: an ethnobotanical and experimental approach for desiccated macroremains

• Published in: Archaeological and anthropological sciences 2011-03, Vol.3 (1), p.71-92
• Main Authors: Capparelli, Aylen, Lema, Verónica
• Format: Article
• Language: English
• Subjects: Alcohol; Anthropology; Archaeological sites; Archaeology; Bread; Chemistry/Food Science; Drinks; Earth and Environmental Science; Earth Sciences; Ethnobotany; Fibers; Flour; Food; Food production; Geography; Harvest; Hot water; Life Sciences; Original Paper; Paleobotany; Residues; Seeds
• ISSN: 1866-9557; 1866-9565
• DOI: 10.1007/s12520-011-0052-5

Ethnobotanical and experimental approaches were used to: (a) analyse modern Prosopis (algarrobo) food production at the Hualfin valley (Catamarca Province, Argentina) in order to establish food production and processing patterns; and (b) characterise the qualitative and quantitative morphological attributes of the food products and residues that may reach the archaeological record as macrobotanical remains. These approaches were applied to the study of archaeobotanical remains from two archaeological sites from the Argentinean Northwest (Huachichocana and Puente del Diablo). It was concluded that the analysis of Prosopis macrobotanical remains potentially allows the identification of intermediate and final products, by-products and residues of different food/drink preparations. Patay (bread) is the only final product that can be confirmed, but only if the bread itself is recovered. The other algarrobo preparations are jam and beverages and therefore do not leave records. The proportions of fragmented seeds, seeds with fissured testas and endocarps may indicate the production of unrefined and refined flour. Añapa (beverage) and aloja (alcoholic beverage) residues are characterised mainly by a rolling or folding of the epicarp or testa (also by the loosening of the testa). Aloja can be distinguished from añapa only if certain processes, such as the use of hot water and the chewing of the pods, were used, which produced diagnostic characteristics such as thick black patinas on endocarps or heavily twisted fine threads of epicarp fibres. Arrope (syrup) residues are identified by the presence of closed endocarps with thin black patinas and twisted ribbons of epicarp. Flour- and aloja-making were recognised from Huachichocana III contexts and añapa and flour production at Puente del Diablo.