<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1405-3322</journal-id>
<journal-title><![CDATA[Boletín de la Sociedad Geológica Mexicana]]></journal-title>
<abbrev-journal-title><![CDATA[Bol. Soc. Geol. Mex]]></abbrev-journal-title>
<issn>1405-3322</issn>
<publisher>
<publisher-name><![CDATA[Sociedad Geológica Mexicana A.C.]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1405-33222024000200114</article-id>
<article-id pub-id-type="doi">10.18268/bsgm2024v76n2a160424</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Cocina e identidad de un grupo doméstico de estrato intermedio en Sihó, Yucatán. Análisis químicos semicuantitativos y extracción de gránulos de almidón en cerámica y obsidiana]]></article-title>
<article-title xml:lang="en"><![CDATA[Cooking and identity of a domestic group of a middle-status household at Sihó, Yucatán. Semiquantitative chemical analyses and extraction of yeast granules from ceramics and obsidian]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Novelo Pérez]]></surname>
<given-names><![CDATA[María J.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Fernández Souza]]></surname>
<given-names><![CDATA[Lilia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Herrera Parra]]></surname>
<given-names><![CDATA[E. Moisés]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma de Yucatán Facultad de Ciencias Antropológicas ]]></institution>
<addr-line><![CDATA[Cholul Yucatán]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Brown Departamento de Antropología ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>USA</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2024</year>
</pub-date>
<volume>76</volume>
<numero>2</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1405-33222024000200114&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1405-33222024000200114&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1405-33222024000200114&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN La alimentación y la cocina se encuentran íntimamente ligadas a la vida cotidiana y a la identidad de las sociedades. En este artículo se explora las prácticas culinarias de un grupo doméstico de estrato intermedio en el asentamiento maya prehispánico de Sihó, Yucatán. Se llevó a cabo análisis químicos semicuantitativos de fragmentos cerámicos, así como la recuperación y análisis de gránulos de almidón en cerámica y en navajillas prismáticas de obsidiana de un contexto de cocina del conjunto habitacional 5D72. Entre los resultados destacan la identificación de gránulos de almidón de camote (Ipomea batatas), chile (Capsicum sp.), maíz (Zea mays) y probablemente cacao (c.f. Theobroma cacao), los cuales fueron extraídos de ollas, cuencos y vasos. Algunos gránulos de almidón presentaron daños por procesos culinarios como molienda y cocción. Con base a lo anterior se plantean los posibles alimentos preparados, servidos y consumidos en el conjunto residencial. Se analiza el acceso a bienes alimentarios del grupo doméstico y se comparan estos mismos tópicos en los conjuntos elitarios del asentamiento. De esta manera, se discuten algunos aspectos identitarios de los habitantes del conjunto 5D72 y su relación con otros grupos domésticos de Sihó.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Foodways and cooking are intimately linked to daily life and to the identity of societies. In this article, we explore the culinary practices of a middle-status household of the Pre-Columbian Maya site of Sihó, Yucatán. We applied spot test chemical analyses on pottery fragments and analyzed starch grains from pottery and obsidian prismatic blades recovered from a kitchen context within domestic group 5D72. The main results are the identification of starch granules of cacao (Theobroma cacao), sweet potato (Ipomea batatas), chili (Capsicum sp.) and corn (Zea mays) in jars, bowls, and vessels, some of them with damage from culinary processes such as grinding and cooking. Based on above, we looked at the evidence to propose the possibility of certain prepared, served, and consumed dishes at this domestic group, to analyze the household&#8217;s access to food goods and to compare it with the same topics in elite houses such as the Central Group, seat of the ruler elite, and Group 5D16, which housed secondary elite. In this way, we discussed some identity aspects of Group 5D72 and its relations to other households of Sihó.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[grupo domésticos mayas]]></kwd>
<kwd lng="es"><![CDATA[Sihó]]></kwd>
<kwd lng="es"><![CDATA[cocina]]></kwd>
<kwd lng="es"><![CDATA[spot test]]></kwd>
<kwd lng="es"><![CDATA[gránulos de almidón]]></kwd>
<kwd lng="en"><![CDATA[mayan households]]></kwd>
<kwd lng="en"><![CDATA[Sihó]]></kwd>
<kwd lng="en"><![CDATA[cooking]]></kwd>
<kwd lng="en"><![CDATA[spot test]]></kwd>
<kwd lng="en"><![CDATA[starch grains]]></kwd>
</kwd-group>
</article-meta>
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