| Texto completo | |
| Autor(es): |
Brandao, Kelly
;
Furquim, Laura
;
Cangussu, Daniel
;
Strauss, Andre
;
Mendes dos Santos, Gilton
;
Neves, Eduardo Goes
;
Villagran, Ximena S.
Número total de Autores: 7
|
| Tipo de documento: | Artigo Científico |
| Fonte: | FRONTIERS IN ENVIRONMENTAL ARCHAEOLOGY; v. 4, p. 23-pg., 2025-11-24. |
| Resumo | |
The Indigenous bread of the Amazon is an ancient food technology, with records dating back at least to 1,200 AD. This food technology survived the colonial period and was continuously produced by Amazonian Indigenous people until the 20th century. Accounts of these breads can be found in chronicles, travelers' records, and the oral traditions passed down by forest peoples. Previous studies rejected the oral history of different indigenous peoples and classified bread as a new species of fungus with a large mycelium. Recent research has reshaped this perspective by identifying a diversity of ingredients and production processes. These new insights reveal different recipes incorporating corn, chili pepper, palm fruits, mair & aacute; potato, and other tubers, while highlighting techniques such as fermentation and smoking. This study characterizes indigenous bread using a geo and microarchaeological approach including analytical imaging methods (petrography, stereoscopic mosaic, and micro-computed tomography-micro-CT), which were combined with Fourier-transform infrared spectroscopy (FTIR). Multidimensional analyses identified two distinct bread microstructures: massive and spongy. Additionally, specific manufacturing characteristics were detailed, such as wrapping the bread in organic matter (e.g., leaves), for the massive bread, and in clay, for the spongy bread. Smoking was also used to create a hardened crust on the surface while preserving a soft interior. Analyses also revealed that massive bread contains clay, and clay consumption has been widely described in travelers' accounts and oral traditions in the Amazon. This study contributes to the efforts of archaeobotanical research in understanding the ancient food technology of Amazonian people. (AU) | |
| Processo FAPESP: | 17/16451-2 - Histórias indígenas de longa duração: o Brasil pré-colonial pela ótica da antropologia virtual e da arqueogenômica |
| Beneficiário: | André Menezes Strauss |
| Modalidade de apoio: | Auxílio à Pesquisa - Jovens Pesquisadores |
| Processo FAPESP: | 22/05776-6 - Paleodietas e cultivo de plantas no Sudoeste Amazônico durante o Holoceno Tardio Final (1.000 - 1.500 A.D.) a partir da análise arqueobotânica de isótopos e lipídios em cerâmicas |
| Beneficiário: | Laura Pereira Furquim |
| Modalidade de apoio: | Bolsas no Exterior - Estágio de Pesquisa - Doutorado |
| Processo FAPESP: | 15/19405-6 - Micromorfologia dos primeiros assentamentos humanos na América do Sul |
| Beneficiário: | Ximena Suarez Villagran |
| Modalidade de apoio: | Auxílio à Pesquisa - Regular |
| Processo FAPESP: | 19/14180-7 - O registro arqueossedimentar da presença humana na Amazônia: um olhar através da micromorfologia de solos e técnicas complementares |
| Beneficiário: | Kelly Brandão Vaz da Silva |
| Modalidade de apoio: | Bolsas no Brasil - Doutorado |
| Processo FAPESP: | 18/26679-3 - Relações e movimentos: uma arqueologia dos padrões de cultivo e mobilidade no Sudoeste amazônico, do ano 1.000 A.D. ao presente |
| Beneficiário: | Laura Pereira Furquim |
| Modalidade de apoio: | Bolsas no Brasil - Doutorado |
| Processo FAPESP: | 22/09459-5 - Análise microarqueológica de arqueosedimentos amazônicos: micromorfologia do solo, FTIR e µFTIR |
| Beneficiário: | Kelly Brandão Vaz da Silva |
| Modalidade de apoio: | Bolsas no Exterior - Estágio de Pesquisa - Doutorado |