出版社：Universidad Nacional del Centro de la Provincia de Buenos Aires
摘要：We present comparative material for the identiłcation of culinary residues of cooked tubers of Solanum sp., Oxalis tuberosa and Ullucus tuberosus. We use a broad concept of taphonomy that includes the study of plant modiłcations resulting from the preparation of food, in this case the boiling and cooking al rescoldo of fresh tubers. We undertake a number of controlled cooking experiments and compare the results with fresh samples. We discuss morphological and optical modiłcations of tissue fragments and intracellular particles resulting from our cooking experiments. Finally, we discuss the possibility of recognizing cooking techniques from microscopic analysis of tuber remains.
其他摘要：We present comparative material for the identiłcation of culinary residues of cooked tubers of Solanum sp., Oxalis tuberosa and Ullucus tuberosus. We use a broad concept of taphonomy that includes the study of plant modiłcations resulting from the preparation of food, in this case the boiling and cooking al rescoldo of fresh tubers. We undertake a number of controlled cooking experiments and compare the results with fresh samples. We discuss morphological and optical modiłcations of tissue fragments and intracellular particles resulting from our cooking experiments. Finally, we discuss the possibility of recognizing cooking techniques from microscopic analysis of tuber remains.
