New insights into the consumption of maize and other food plants in the pre-Columbian Caribbean from starch grains trapped in human dental calculus

Abstract

In a first region wide study, starch grains from human dental calculus from the pre-Columbian insular Caribbean (dating to ca. 350 B.C.–A.D. 1600) are used to identify important plant foods in the diet and to assess potential dietary differences related to age or sex. Results give important insights into pre-Columbian maize (Zea mays) consumption throughout the region, confirming recent studies that indicate that maize was more commonly consumed in the insular Caribbean than originally thought. No age or sex based differences in maize consumption were found. Furthermore, based on the results of new experiments regarding grinding and pressure damage to starch grains, it is clear that maize in the Caribbean was ground, baked and consumed as bread as was the case in large parts of the mainland. Based on our results we tentatively suggest maize consumption in the Caribbean was at least in some cases associated with feasting and ceremonial activities. The variety in other plant foods identified (mostly tuberous root crops) shows that the pre-Columbian inhabitants of the region consumed a broad spectrum, but locally variable diet in which a variety of root crops functioned as staple crops, including marunguey (Zamia sp.) and sweet potato (Ipomoea batatas). We found no indications for the traditionally assumed heavy reliance on manioc (Manihot esculenta) cultivation in the region.