Microscopic, molecular and isotopic analyses of organic residues in pottery from west Tinogasta (Catamarca, Argentina) - Evidence for maize consumption in pre-Hispanic south-central Andes.

SPANGENBERG, JORGE E.; LANTOS, IRENE JOHANNA; GIOVANNETTI, MARCO; RATTO, NORMA

Basilea

Simposio; 6th International Simposium on Biomolecular Archaeology (ISBA6); 2014

Universidad de Basilea

Pre-Hispanic Andean societies depended economically to a large degree on the cultivation of maize (Zea mays L.), the main staple food crop in the region after its introduction from highland Mexico. Here we report new data from residue analysis of potsherds recovered in archaeological sites in West Tinogasta, Catamarca province, Argentina, ca. 3rd to 16th centuries AD. The Formative Period (208-1020 cal. AD) and the Inka State Period (1400-1550 cal. AD) that overlaps with the first Hispanic contact are represented in the studied material. Microscopically identified maize starch granules, and molecular and isotopic (δ13C values) compositions of fatty acids (FAs) from organic residues absorbed in archaeological potsherds were compared with Andean ingredients and food residues obtained from experimental replica pots, where traditional recipes were cooked. Principal component analysis and cluster analysis of the FAs concentrations and δ13C values permit to define the compositional associations and to group the archaeological samples. The results indicate that various types of food products were stored/cooked in the pots, including combinations of Andean ingredients such as llama (Lama glama L.), beans (Phaseolus vulgaris L.), algarroba (Prosopis spp.), and maize, and suggest continuity in the domestic foodways through the studied periods. Lipid profiles and isotopic values from aríbalo and Belén vessels used for alcoholic beverage preparation, storage and transport in Inka sites (ca. 14th to 16th centuries AD) suggest the consumption of two drinks with distinct patterns: traditional Andean maize beer (chicha) and a local fermented drink made from algarroba flour (aloja). This is potential evidence for some change in maize preparation and consumption in festive contexts sponsored by the Inka state.