Acorns as a Food Resource. An Experiment with Acorn Preparation and Taste

Bibliographic Data

ID12940503
AuthorsTereza Šálková (0000-0002-7429-5185, University of South Bohemia in České Budějovice, corresponding author), Michaela Divišová (University of South Bohemia in České Budějovice), Štěpánka Kadochová (0000-0003-1369-3929, Charles University), Jiří Beneš (0000-0002-2630-4737, University of South Bohemia in České Budějovice), Kateřina Delawská (0000-0003-0371-5805, University of South Bohemia in České Budějovice), Eva Kadlčková (University of South Bohemia in České Budějovice), Lenka Němečková (University of South Bohemia in České Budějovice), Kamila Pokorná (0000-0002-7712-1033, University of South Bohemia in České Budějovice), Václav Voska (University of South Bohemia in České Budějovice), Andrea Žemličková (University of South Bohemia in České Budějovice)
Year2011
Volume2
Issue2/2011
Pages139-147
Publication date2011-12-31
Open AccessYes
TypeARTICLE
VenueInterdisciplinaria Archaeologica - Natural Sciences in Archaeology (JOURNAL)
Journal identifiersISSN: 1804-848X • E-ISSN: 2336-1220
PublisherArcheologické centrum Olomouc (PUBLISHER • CZ)
DOI10.24916/iansa.2011.2.6
OpenAlexW2609131154
LanguageEN
Citations received10
References cited12

this paper summarizes our current knowledge of acorns as a food resource in prehistoric europe. It sheds light on the question of the taste of acorn products, which is closely linked to preparation methods. an experiment was conducted that consisted of the preparation of eight different acorn recipes, human tasters, a questionnaire-based survey, and statistical evaluation. the paper presents the various factors that testers indicated had an effect on the taste of differently prepared acorn products

Acorn · Biology · Resource (disambiguation · Taste · Archaeology and ancient environmental studies · Computer Science · Pacific and Southeast Asian Studies · Ecology · Food Science

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