Las fuentes documentales y el estudio de las prácticas alimenticias en sociedades cazadoras, recolectoras y pescadoras del litoral del río de la Plata durante el Holoceno tardío
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Instituto de Arqueología, Facultad de Filosofía y Letras, Universidad de Buenos Aires
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El análisis de las prácticas sociales vinculadas al manejo del entorno en general y al procesamiento de alimentos en particular es uno de los objetivos de investigación del equipo de trabajo en el litoral del río de la Plata. Esta temática se aborda desde distintas líneas de investigación, tales como estudios cerámicos, análisis arqueofaunísticos, arqueobotánicos y etnobotánicos, arqueométricos, métodos experimentales y actualísticos. El objetivo del presente trabajo es articular los resultados de estos estudios con el análisis de las fuentes documentales producidas durante el siglo XVI por expedicionarios europeos en la cuenca del río de la Plata, donde se busca explorar la utilización de los recursos alimenticios autóctonos, su procesamiento, almacenamiento y consumo. Asimismo, se pretende indagar sobre los usos y funciones de la tecnología, particularmente la cerámica, y su relación en los procesos culinarios. En tal sentido, se identificaron menciones del uso de recursos vegetales y animales, como peces y mamíferos terrestres, y la preparación de harina y manteca de pescado para su almacenamiento.
The analysis of the social practices linked to environmental management in general, and food processing in particular, is one of the topics studied by our research team on the coast of the río de la Plata. We use different lines of evidence to approach this topic, including pottery studies, archaeofaunal, archaeobotanical, archaeometric, and ethnobotanical analysis; and experimental and actualistic studies. This paper aims to integrate the results of those studies, with the analysis of the documentary sources produced by European travelers at the río de la Plata basin during the 16th century, who were exploring the use, processing, storage, and consumption of indigenous food resources. We also assessed the uses and functions of technology, particularly pottery, and its links with the culinary processes, and we were able to identify mentions of the use of plant and animal resources, such as fish and terrestrial mammals, and the preparation of fishmeal and butter for storage.
The analysis of the social practices linked to environmental management in general, and food processing in particular, is one of the topics studied by our research team on the coast of the río de la Plata. We use different lines of evidence to approach this topic, including pottery studies, archaeofaunal, archaeobotanical, archaeometric, and ethnobotanical analysis; and experimental and actualistic studies. This paper aims to integrate the results of those studies, with the analysis of the documentary sources produced by European travelers at the río de la Plata basin during the 16th century, who were exploring the use, processing, storage, and consumption of indigenous food resources. We also assessed the uses and functions of technology, particularly pottery, and its links with the culinary processes, and we were able to identify mentions of the use of plant and animal resources, such as fish and terrestrial mammals, and the preparation of fishmeal and butter for storage.
Keywords
Consumption, Native resources, Pottery technology, Historical documents, Río de La Plata, Hunter-gatherers-fisher societies, Alimentación, Recursos autóctonos, Tecnología cerámica, Documentos históricos, Río de la Plata, Sociedades cazadoras-recolectoras y pescadoras