Archaeobotany: Archaeology of Food

Author:

McClatchie Meriel

Publisher

Elsevier

Reference64 articles.

1. Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan;Arranz-Otaegui;Proc. Natl. Acad. Sci. U. S. A.,2018

2. Oilseeds, spices, fruits and flavour in the Indus Civilisation;Bates;J. Archaeol. Sci.,2019

3. Towards a social geography of cultivation and plant use in an early farming community: Vaihingen an der Enz, south-west Germany;Bogaard;Antiquity,2011

4. Why protein is not enough: the role of plants and plant processing in delivering the dietary requirements of modern and early Homo;Butterworth,2016

5. The contribution of ethnobotany and experimental archaeology to interpretation of ancient food processing: methodological proposals based on the discussion of several case studies on Prosopis spp., Chenopodium spp. and Cucurbita spp. from Argentina;Capparelli;Veg. Hist. Archaeobot.,2015

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