Toward Understanding the Technological Development of Manos and Metates

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Abstract
This paper explores how manos and metates used as food-grinding sets changed as a result of technological improvements. These technological improvements included morphological changes that allowed for more efficient use of the tools, increased time spent at the grinding task (grinding intensity), and the management of tool wear. Ethnographic references and experiments provide a background for comparing the technological advantages and disadvantages of basin, trough, and flat mano-metate sets. Technological improvements allow individual food grinders to solve the problems created by changing social requirements for flour. Thus, morphological variation in manos and metates has behavioral and social implications.

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