Open AccessBoiled or roasted? Bivalve cooking methods of early Puerto Ricans elucidated using clumped isotopes
Author(s) -
Philip Staudigel,
Peter K. Swart,
Ali Pourmand,
Carmen A. Laguer-Díaz,
William J. Pestle
Publication year - 2019
Publication title -
science advances
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 5.928
H-Index - 146
ISSN - 2375-2548
DOI - 10.1126/sciadv.aaw5447
Subject(s) - isotope , environmental science , food science , environmental chemistry , biology , chemistry , physics , nuclear physics
Analyses of bivalves suggest peak heating temperatures of 200°C, giving insight into ancient culinary techniques.
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