Starch Analyses on Culinary Equipment from Chavin de Huantar

Starch analysis of culinary ceramics from Chavin de Huantar reveals the presence of diverse plant foods, including maize, beans, olluco, and possibly chili peppers, during the Middle (1100–900 BC) and Late Formative periods (900–550 BC). This microbotanical evidence, derived from domestic contexts and a large midden in the Wacheqsa sector, provides insights into ancient Andean dietary practices. The study employed starch grain analysis to identify plant residues on ceramic surfaces, offering a window into the agricultural and culinary traditions of pre-Hispanic societies in the region.

Mesía-Montenegro, C., & Weber, S. L. (2023). Starch Analyses on Culinary Equipment from Chavin de Huantar. Latin American Antiquity, 35(3), 779–791. https://doi.org/10.1017/laq.2023.28