Cooking technique reflects a combination of cultural and technological factors; here, we attempt to constrain bivalve cooking temperatures for a pre-Columbian Puerto Rican native population using carbonate clumped isotopes. Analyses of 24 bivalve specimens (Phacoides pectinatus) from a shell midden in Cabo Rojo, Puerto Rico, suggest that samples were heated up to 200°C, indicating that roasting rather than boiling may have been the preferred cooking technique. More than half of analyzed samples exhibited a distinct change from modern uncooked shells, possibly reflecting different cooking techniques or the use of a single method wherein shells are unevenly heated, such as when placed on a heated surface. Roasting bivalves would not necessitate the use of ceramic technologies, an observation concurrent with the absence of such artifacts at this site.
After decades of study, much remains unknown about the foraging practices of the earliest inhabitants of Puerto Rico. Here, we present an analysis of the malacological assemblages of two neighboring and (partially) contemporary early sites from the island's southwest, finding intriguing intersite differences in shellfish collection practices. We attribute this diversity to differences in site type, chronology, or changes in local coastal configuration. This work not only provides insights into prehistoric Puerto Rican foraging dynamics but also demonstrates the importance of considering factors including intra-age chronology, site type, and changes in paleoenvironmental conditions when considering ancient foraging practices.
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