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American Association for the Advancement of Science, Science Advances, 11(5), 2019

DOI: 10.1126/sciadv.aaw5447

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

Journal article published in 2019 by Philip T. Staudigel ORCID, Peter K. Swart ORCID, Ali Pourmand, Carmen A. Laguer-Díaz ORCID, William J. Pestle ORCID
This paper is made freely available by the publisher.
This paper is made freely available by the publisher.

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Abstract

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