Discovering the dietary practices of pre-Hispanic Quito-Ecuador: Consumption of ancient starchy foods during distinct chronological periods (3500 – 750 cal BP)

• For the first time in Quito, starch-based diet over 2,750 years of history was analyzed. • The most ubiquitous foods included potato, manioc, maize, sweet potato, and beans. • Various methods of food processing are documented across three chronological periods. • Other foods consumed included peach palm, ulluco, mashua, achira, oca, yam, aroowroot and chili pepper. • The manioc that arrived in pre-Hispanic Quito was traded through routes connecting the coast and the Ecuadorian Amazon. Food, as a central component of everyday life, is a key aspect of identity and development for all societies. Understanding ancient culinary practices is valuable for myriad reasons, including analyses of health in earlier populations and the potential recovery of ancestral strategies that might help combat food insecurity. In Ecuador, beyond a relatively robust body of research on early subsistence activities for some regions, there has been limited application of paleobotanical methods. This study aims to help change this situation for Quito through the identification of ancient starch adhered to ceramic vessels and stone tools recovered from three sites representing three distinct moments in time during a roughly 2,750-year period (3500 – 750 cal BP). A protocol was carried out to recover starch granules, which were later identified using optical microscopy. The main findings included the identification of starch granules from potato, manioc, maize, legumes/beans, peach palm, ullucu, mashua, oca, achira, yam, sweet potato, arrowroot, and chili pepper. Additionally, various food processing methods used for the preparation of these foods were identified. In terms of diachronic patterns, this research revealed significant ubiquity of starch from potato, manioc, maize, and sweet potato throughout the defined period. A comparison with stable isotope data suggests that while the percentage of the diet represented by each of these plants likely varied over time, these species formed part of the nucleus of a lengthy culinary tradition that largely has been lost.