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This article analyzes the functional characteristics of pottery vessels from El Chorro de Maíta, Cuba, focusing on 160 rim sherds categorized into 13 distinct shapes. The study links these vessel forms to the foodways of Late Ceramic Age peoples in the Greater Antilles, particularly their use in preparing and serving traditional dishes like manioc breadcake and cassareep. The findings suggest that the common vessel shapes are well-suited for stewing and condiment preparation, reflecting the cultural practic

Author

silvafernanda86393

Language

EN