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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

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