Scientists have reconstructed the cooking methods of the early inhabitants of Puerto Rico by analyzing the remains of clams.
Led by Philip Staudigel, who carried out the analysis as a graduate student at the University of Miami Rosenstiel School and is now a postdoctoral researcher at Cardiff University, the group has used new chemical analysis methods to determine the precise cooking temperatures at which clams were cooked over 2500 years ago.
With cooking temperatures getting as much as around 200 C in line with the brand new analysis, the group believes the early Puerto Ricans have been partial to a barbeque rather than boiling their food like a soup.
While the outcomes throw new gentle on the cultural practices of the primary communities to arrive on the island of Puerto Rico, additionally they provide not less than circumstantial proof that ceramic pottery technology was not widespread throughout this era of historical past—it is probably that this may be the one approach wherein the clams may have been boiled.
The pre-Arawak population of Puerto Rico had been the primary inhabitants of the island, arriving someday before 3000 BC, and got here from Central and/or South America. They existed primarily from fishing, searching, and gathering close to the mangrove swamps and coastal areas the place that they had settled.
Results confirmed that that almost all of the clams have been heated to temperatures greater than 100°C—the boiling level of water—however no larger than 200°C. The outcomes additionally revealed a disparity between the cooking temperature of various clams, which the researchers imagine might very well be related to a grilling method by which the clams are heated from under, meaning those on the bottom have been heated more than those at the top.