Site 2’s culinary activities at the El Guanaco archaeological locality

  • Romina Frontini CONICET • Departamento de Humanidades, UNS • 12 de octubre y San Juan, 5to piso, Bahía Blanca.
DOI: https://doi.org/10.34096/arqueologia.t16.n1.1734
Keywords: Archaeofauna, Processing Marks, Thermic Alteration, Culinary Process, Southern Pampean Region.

Abstract

This paper presents a preliminary analysis of the archaeofaunal remains exhibiting evidences of human activity recovered at Site 2, El Guanaco archaeological locality, San Cayetano, Buenos Aires province. Two traits related to cooking were analyzed, butchering marks and thermal alterations. Large species, such as Lama guanicoe, Ozotoceros bezoarticus and Rhea americana exhibit cutmarks and pounding which are interpreted as resulting from primary processing. Also, armadillo scutes, eggshell fragments of Rheidae and bone remains of Chaetophractus villosus showing various degrees of combustion have been recovered. These last remains have been interpreted as resulting from the cooking of preys.

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How to Cite
Frontini, R. (1). Site 2’s culinary activities at the El Guanaco archaeological locality. Arqueología, 16(1), 191-208. https://doi.org/10.34096/arqueologia.t16.n1.1734
Issue
Vol 16 (2010)
Section
Articles

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