Boiled or roasted? Bivalve cooking methods of early Puerto Ricans elucidated using clumped isotopes.
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ABSTRACT:
SUBMITTER: Staudigel PT
PROVIDER: S-EPMC6957291 | biostudies-literature | 2019 Nov
REPOSITORIES: biostudies-literature
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Boiled or roasted? Bivalve cooking methods of early Puerto Ricans elucidated using clumped isotopes.
Staudigel Philip T PT Swart Peter K PK Pourmand Ali A Laguer-Díaz Carmen A CA Pestle William J WJ
Science advances 20191127 11
Cooking technique reflects a combination of cultural and technological factors; here, we attempt to constrain bivalve cooking temperatures for a pre-Columbian Puerto Rican native population using carbonate clumped isotopes. Analyses of 24 bivalve specimens (<i>Phacoides pectinatus</i>) from a shell midden in Cabo Rojo, Puerto Rico, suggest that samples were heated up to 200°C, indicating that roasting rather than boiling may have been the preferred cooking technique. More than half of analyzed s ...[more]
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