2014
DOI: 10.5209/rev_cmpl.2014.v25.n1.45356
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“Es gente fazil de moverse de una parte a otra”. Diversidad en las estrategias de subsistencia y movilidad prehispánicas tardías (Sierras de Córdoba, Argentina)

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Cited by 19 publications
(18 citation statements)
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“…Yet, after 1200 BP, isotopic values for δ 13 C col are substantially modified, indicating more positive values in the range of −14.7‰ and −14.1‰ for both regions. These values would indicate a change in the dietary pattern of these populations, which is in agreement with the archaeological record that shows the partial incorporation of maize, particularly in the central highlands (Laguens et al 2009; Medina et al 2014).…”
Section: Discussionsupporting
confidence: 85%
“…Yet, after 1200 BP, isotopic values for δ 13 C col are substantially modified, indicating more positive values in the range of −14.7‰ and −14.1‰ for both regions. These values would indicate a change in the dietary pattern of these populations, which is in agreement with the archaeological record that shows the partial incorporation of maize, particularly in the central highlands (Laguens et al 2009; Medina et al 2014).…”
Section: Discussionsupporting
confidence: 85%
“…For this reason, we believe it can be classified as a mixed economy (Bonomo et al 2014; Gianotti and Bonomo 2013) in which hunting, fishing, and gathering were combined with horticulture. The concept of mixed economy 3 has been used previously in the archaeology of the region (Ledesma 1993:3) and elsewhere in South America (e.g., Dillehay 2013; Iriarte 2006; Medina et al 2014) to refer to a great variety of intermediate economies that are not entirely hunting-gatherers or dependent on intensive agriculture. The general concept of a combination of different subsistence choices (Kent 1989) should not be confused, as in the case of Ottalagano et al (2015), with the concept of mixed diets, since it refers to the intake of C 3 , C 4 , and CAM resources (Gil et al 2010) or the combination of terrestrial with marine resources (Barberena 2002), and it is established by intervals of δ 13 C and δ 15 N values.…”
Section: Discussionmentioning
confidence: 99%
“…Las ollas se asocian generalmente a la cocción de alimentos, dado que al ser globulares facilitan una buena circulación del aire caliente y tienen una mayor resistencia al estrés térmico, su boca restringida evita la pérdida de calor y la evaporación de los contenidos y previene derrames en la manipulación. Contenedores útiles para múltiples propósitos, las ollas son importantes dado que posibilitan el consumo de productos que requieren horas de hervido para ser ingeridos tales como el maíz o la alubia (Medina et al 2014).…”
Section: Formas Y Aspectos Tecnológicosunclassified