Lucien Basch: Ancient wrecks and the archaeology of ships A comment

The material we have today indicates that shell building was known and practised in the Mediterranean in classical antiquity. Comparative material shows that the‘intermediate stages’between shell and skeleton shipbuilding are in most, or all, cases shell building with some skeleton influence. The date when‘the skeleton idea’first struck a boatbuilder is not established. There are indications that this happened in the Mediterranean. No definite proof of skeleton work is found in the Mediterranean earlier than the Yassi Ada wreck, where a bottom shell may have been equipped with a skeleton on which topsides were built. The shell-skeleton division is a working tool for research on shipbuilding history, and should be used critically. The wrecks from Blackfriars I and New Guy's House indicate a kind of skeleton approach to shipbuilding in northern Europe (Marsden, 1967). If the 'skeleton idea’existed in the Mediterranean in classical antiquity, especially in warships, proof will turn up sooner or later. In the meantime, publishers of shipwrecks should take into consideration that we know very little, and that all details count. Field work on the existing tradition in the Mediterranean should be pursued. The lesson learned in Scandinavia is that the archaeologist may theorize as much as he wants, but the boat-builders will be able to give definite answers, if he takes the trouble to ask them, and watch them at work.     

Traditional post-harvest processing to make quinoa grains (<Emphasis Type="Italic">Chenopodium quinoa</Emphasis> var. <Emphasis Type="Italic">quinoa</Emphasis>) apt for consumption in Northern Lipez (Potosí, Bolivia): ethnoarchaeological and archaeobotanical analyses

The aim of this paper is to generate information to assist in the archaeobotanical recognition of post-harvest processing activities related with different enhancement and consumption patterns of quinoa in the Central Andes. Enhancement of the grains involves what local people call “mejorado de los granos”. Their main purpose is to reduce as far as possible the presence of saponins, a toxic metabolite, in the grain. Ethnobotanical data were recorded in the village of Villa Candelaria (Southern Bolivian highlands) through the application of standard ethnographic techniques. The types of grain enhancement vary depending on the meal that people want to prepare. We registered three different quinoa enhancements based on intended consumption, (1) as a whole seed, (2) in soups or (3) as pitu (a kind of toasted refined flour). Laboratory analysis aimed at identifying distinctive features of grains in different processing stages, as well as evaluating the effects of charring. For both desiccated and charred remains, quinoa processed for pitu can be distinguished from that for whole seed/soup. As a case study, archaeological grains of the pre-Inka site of Churupata, located 3 km from Villa Candelaria, were interpreted as quinoa prepared for consumption as whole seed/soup.