Boiled or roasted? Bivalve cooking methods of early Puerto Ricans elucidated using clumped isotopes.

Staudigel, Philip T; Swart, Peter K; Pourmand, Ali; Laguer-Díaz, Carmen A; Pestle, William J

Staudigel, Philip T; Swart, Peter K; Pourmand, Ali; Laguer-Díaz, Carmen A; Pestle, William J.

Afiliação

Staudigel PT; School of Earth and Ocean Sciences, Cardiff University, Main Building, Park Place, Cardiff CF10 3AT, UK.
Swart PK; Department of Marine Geosciences, Rosenstiel School for Marine and Atmospheric Science, University of Miami, Miami, FL, USA.
Pourmand A; Department of Marine Geosciences, Rosenstiel School for Marine and Atmospheric Science, University of Miami, Miami, FL, USA.
Laguer-Díaz CA; Department of Marine Geosciences, Rosenstiel School for Marine and Atmospheric Science, University of Miami, Miami, FL, USA.
Pestle WJ; Division of Behavioral and Social Sciences, Valencia College, Orlando, FL, USA.

Sci Adv ; 5(11): eaaw5447, 2019 11.

Article em En | MEDLINE | ID: mdl-31976365

Assuntos

Bivalves; Culinária; Isótopos; Algoritmos; Animais; Isótopos de Carbono; Culinária/métodos; Humanos; Modelos Teóricos; Porto Rico

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Bivalves / Culinária / Isótopos Tipo de estudo: Prognostic_studies Limite: Animals / Humans País/Região como assunto: Caribe / Puerto rico Idioma: En Revista: Sci Adv Ano de publicação: 2019 Tipo de documento: Article País de afiliação: Reino Unido

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