Boiled or roasted? Bivalve cooking methods of early Puerto Ricans elucidated using clumped isotopes

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 (Phacoides pectinatus) from a shell midden...

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Detalles Bibliográficos
Autores principales: Staudigel, Philip T., Swart, Peter K., Pourmand, Ali, Laguer-Díaz, Carmen A., Pestle, William J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Association for the Advancement of Science 2019
Materias:
Research Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6957291/
https://www.ncbi.nlm.nih.gov/pubmed/31976365
http://dx.doi.org/10.1126/sciadv.aaw5447

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6957291/
https://www.ncbi.nlm.nih.gov/pubmed/31976365
http://dx.doi.org/10.1126/sciadv.aaw5447

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