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A recent study conducted by the National Council for Science and Technology in Archaeology has provided new insights into the foods, beverages, and use of pottery in north-eastern Patagonia through plant microremains analysis. The research found evidence of the consumption of local and non-local wild species, as well as the processing and cooking of various ingredients. The study also identified the first record of fermentation of Araucaria araucana, which was used to make a beverage similar to the current muday. The research concluded that pottery containers were reused for different cooking and serving events, while other pieces were exclusively used for the preparation and consumption of beverages and food. [Extracted from the article]