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

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

Published: 2019-11-28

DOI: 10.1126/sciadv.aaw5447

Source: Full article

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Abstract

Analyses of bivalves suggest peak heating temperatures of 200°C, giving insight into ancient culinary techniques.