publication . Article . 2019

The experimental identification of nixtamalized maize through starch spherulites

Emily S. Johnson; John M. Marston;
Restricted
  • Published: 03 Dec 2019 Journal: Journal of Archaeological Science, volume 113, page 105,056 (issn: 0305-4403, Copyright policy)
  • Publisher: Elsevier BV
Abstract
Abstract Nixtamalization is a cooking technique that has played a significant role for thousands of years in the foodways of indigenous communities throughout the Americas. By cooking maize in an alkaline solution, often made from slaked lime, the process of nixtamalization increases the nutritional value of maize and helps to prevent severe malnutrition in populations dependent on maize as a staple food source. Due to the preservation bias against macrobotanical remains in tropical soils, microbotanical analyses of pottery residues are increasingly used to identify ancient plant use and preparation. However, to date no method has been developed to directly iden...
Persistent Identifiers
Subjects
Medical Subject Headings: food and beverages
free text keywords: Archaeology, History, Severe malnutrition, Lime, engineering.material, engineering, Spherulite, Experimental Replication, Starch, chemistry.chemical_compound, chemistry, Food science, Tropical soils, Nixtamalization, Cooking process
Related Organizations
Any information missing or wrong?Report an Issue