The Native American Adoption of Chilies During the 18th Century in Arizona
The Native American Adoption of Chilies During the 18th Century in Arizona
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18 世纪亚利桑那州美洲原住民对辣椒的采用
DOI：
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发表时间：
2021
期刊：
影响因子：
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通讯作者：
J. Thiel
中科院分区：
文献类型：
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作者：
M. Diehl;D. Lundin;R. Ciaccio;J. Thiel
尽管对亚利桑那州和新墨西哥州数以千计的漂浮样本进行了分析，但史前记录中没有驯化辣椒的记录，只观察到了一种辣椒样本，即“野生鸟类辣椒”。相比之下，在墨西哥奇瓦瓦Paquimé遗址附近的史前晚期环境中发现了辣椒。明尼斯和惠伦根据没有辣椒种子的情况推测，在殖民西班牙人到来之前，对辛辣味道的厌恶使辣椒无法进入亚利桑那州和新墨西哥州。在这篇文章中，我们报道了最近在亚利桑那州两个史前美洲原住民背景下发现的烧焦的辣椒籽。根据在亚利桑那州和新墨西哥州发现的其他与辣椒一起烧焦的种子，我们认为，通过将辣椒与甜味结合起来使用，可以减轻对辛辣味道的抵抗力，从而产生一种新的西南菜肴。
Despite the analyses of thousands of flotation samples from Arizona and New Mexico, domesticated chili peppers are absent in the prehistoric record, and only one specimen of the chiltipine or “wild bird pepper” has been observed. In contrast, chilies have been identified in late prehistoric contexts near the site of Paquimé, Chihuahua, Mexico. Minnis and Whalen surmise, based on the absence of chili seeds, that an aversion to pungent flavors kept chilies out of Arizona and New Mexico until the arrival of colonizing Spaniards. In this article we report on the recent the discovery of charred chili seeds in two Arizona protohistoric Native American contexts. Based on other charred seeds found along with the chilies, in Arizona and New Mexico, we contend that the resistance to pungent flavors was mitigated by using chilies in combination with sweet flavors resulting in an emergent new Southwestern cuisine.