Morphology of Jê vessels in corn cauim production in Vereda III: a proposal.

Abstract

An archaeobotanical analysis focused on starch granules extracted from ceramic vessels and a lithic artifact exhumed in Vereda III, MG revealed the widespread presence of corn (Zea mays sp). A previous study of the artifacts detected typical marks of fermentation in some vessels, thus, raised the possibility that more vessels have been used in the production of corn cauim (a fermented alcoholic beverage). The aim of the current research was to understand the production of this drink/food in its multiple possibilities through historical accounts, ethnographies, technological information and tests with fermentation. The taphonomical effects of the various stages of the process on the corn starch granules were investigated in literature and through tests. Here a proposition is made about the morphology of Je vessels used in the preparation of corn cauim, thought from the intersection of two types of evidence: the study of microtrace contained in archaeological artifacts and the trademarks in the vessels.