The archaeology of Neolithic cooking traditions: archaeobotanical approaches to baking, boiling and fermenting
The Neolithic was not only a shift in how food was obtained, through farming, but it also set up long-lasting traditions in how foods were prepared and cooked. Archaeologists have increasingly recognized regionally distinctive emphases on cereal preparations, such as baked breads or boiled porridges...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
UCL Press
2018-12-01
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| Series: | Archaeology International |
| Subjects: | |
| Online Access: | https://www.ai-journal.com/articles/391 |