Culinary Crafts and Foods in Southwestern Ethiopia: An Ethnoarchaeological Study of Gamo Groundstones and Pottery

Author:

Arthur John W.

Publisher

Springer Science and Business Media LLC

Subject

Archaeology,Archaeology

Reference113 articles.

1. Abegaz, K., Beyene, F., Langsrud, T., & Narvhus, J. A. (2002). Indigenous processing methods and raw materials of borde, an Ethiopian traditional fermented beverage. The Journal of Food Technology in Africa, 7(2), 59–64.

2. Abeles, M. (1979). Religion, traditional beliefs: Interaction and changes in a Southern Ethiopian society: Ochollo (Gamu-Gofa). In D. L. Donham & W. James (Eds.), Society and history in Ethiopia: The southern periphery from the 1880s to 1974 (pp. 184–194). Cambridge: Center University of Cambridge.

3. Abramiuk, M. A., & Meurer, W. P. (2006). A preliminary geoarchaeological investigation of ground stone tools in and around the Maya mountains, Toledo District, Belize. Latin American Antiquity, 17(3), 335–354.

4. Adams, J. L. (1989). Methods for improving stone artifact analysis: Experiments in mano wear patterns. In D. S. Amick & R. P. Mauldin (Eds.), Experiments in lithic technology (pp. 259–275). Oxford: BAR International Series 528.

5. Adams, J. L. (1999). Refocusing the role of food-grinding tools as correlates for subsistence strategies in the U.S. southwest. American Antiquity, 64(3), 475–498.

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