Archaeological Studies of Cooking and Food Preparation
Dados Bibliográficos
| ID | 5772338 |
|---|---|
| Autores | Sarah R Graff (0009-0005-8692-2536, Arizona State University, autor correspondente) |
| Ano | 2017 |
| Volume | 26 |
| Fascículo | 3 |
| Páginas | 305-351 |
| Data de publicação | 2017-10-06 |
| Peer Reviewed | Sim |
| Open Access | Sim |
| Tipo | ARTICLE |
| Periódico | Journal of Archaeological Research (JOURNAL) |
| Identificadores do periódico | ISSN: 1059-0161 • E-ISSN: 1573-7756 |
| Editora | Springer Nature (PUBLISHER • SG) |
| DOI | 10.1007/s10814-017-9111-5 |
| OpenAlex | W2762916932 |
| Idioma | EN |
| Citações recebidas | 37 |
| Referências citadas | 176 |
Consumption · Food preparation · Foodways · Archaeology and ancient environmental studies · Culinary Culture and Tourism · Geographies of human-animal interactions
Archaeology of Cuisine and Cooking
Beth-Shemesh between Judah and Philistia
Shaded by wine routes. Defining the market between Western Cyprus and Cilicia in the light of the study of the late antique thin-walled cooking pottery
Artifact as a Node of Heterogeneous Relationships
Indigenous Technologies in the Conquest and Colonization of Mexico
Altered by Gold
Archaeobotany of Brazilian Indigenous Peoples and Their Food Plants
Continuity and Change in the Local Production of Hellenistic and Early Roman Cooking Pottery from Nea Paphos (Cyprus)
Una aproximación a las prácticas alimenticias de las poblaciones tardías del valle de Hualfín (departamento de Belén, Catamarca)
Another Strand in the Web. The Connection Between Nea Paphos and the Region of North‐western Cyprus Based on an Integrated Investigation of the Middle and Late Roman Cooking Pottery
What do phytoliths from pottery cooking vessels represent? Insights from Neolithic Stavroupoli (northern Greece)
Processing it all
Unravelling the Egyptian embalming materials by a multi-method approach comprising high-resolution mass spectrometry
A microCT assessment of archaeological parenchyma from three riverine shell middens dating to the early Holocene, Yongjiang River Basin, Guangxi, southern China
Archaeobotanical and dung spherulite evidence for Ubaid and Late Chalcolithic fuel, farming, and feasting at Surezha, Iraqi Kurdistan
Cultivation of Perilla frutescens (Lamiaceae) in prehistoric Korea
Multiple inequalities in every meal
Buried at home? Stable isotope analysis of the late hunter-gatherer cemetery population at Tamula, SE Estonia
In Darkest Queensland
Archaeology for Sustainable Agriculture
Archaeological Approaches to Agricultural Economies
Ancillary economic activities in a Classic Maya regal palace
Power in Food on the Maritime Frontier
The Leilatepe phenomenon (3900–3600 cal. BCE)
Toward a Social Archaeology of Food for Hunters and Gatherers in Marginal Environments
Earth oven cookery and cuisines in Aboriginal Australia
Tracing invisible hearths and daily routines through carbonised plant remains and geochemical signals in an Early Iron Age smithy at Pungrt Hillfort, Slovenia
Non-funerary commensality in the Argaric Culture
A Taste of the past
Culinary interactions
Food Processing and Cooking Technology during the Late Pithouse Period in the Mimbres Mogollon Region
Dietary continuation in the southern Levant
Traditional knowledge of edible plants used as flavoring for fish-grilling in Southeast Guizhou, China
Inka special occasion food
Fear the Native woman
Cultures of Fermentation
Transformations in the roles of men, women, and children in the ceramic industry at Early Bronze Age Hama, Syria and contemporary sites
Ancient Cookware from the Levant
Women in Spanish Colonial Contexts
The Archaeology of Gender in Mesoamerica
Gender in Southwest Asian Prehistory
Residue Analysis of the Floors of a Charcoal Burner’s Hut at Naour (Morocco)
The Manufacture of Traditional Bread-baking Pans
“A Concubine is Still a Slave”
Thinking from Things
Archaeology and the Senses
Social Zooarchaeology
Cooking, Cuisine and Class
The Oxford Encyclopedia of African Archaeology
Feasts
The Routledge History of Food
Choice Cuts
Material Culture, Mestizage, and Social Segmentation in Santarém, Northern Brazil
Australasian Historical Archaeology
Archaeologies of Colonialism
Outline of a Theory of Practice
Social Violence in the Prehispanic American Southwest
Fire Installations in Household Activities. Archaeological and ethnoarchaeological study from Tell Arbid (North-East Syria)
Preliminary results of the organic residue analysis of 13th century cooking wares from a household in Frankish Paphos (Cyprus)
Hunting, herding, feasting
Domestication and inequality? Households, corporate groups and food processing tools at Neolithic Çatalhöyük
Environment, cooking strategies and containers
Millet and sauce
Ancient beer and modern brewers
The fire stones carry
Transformations in an early agricultural society
The differential survival of native starch during cooking and implications for archaeological analyses
Shechita and Kashrut
Tourists and turtles
Dharmic projects, imperial reservoirs, and new temples of India
From the inside out
Cooking fabric recipes
Food and complex societies
Charting a Future Course for Organic Residue Analysis in Archaeology
Foodways Archaeology
The Archaeology of Food and Social Diversity
The Archaeology of Food and Social Inequality in the Andes
New World Paleoethnobotany in the New Millennium (2000–2013)
Perimortem processing of human remains among the Great Basin Fremont
A methodological approach to the study of archaeological cereal meals
The contribution of ethnobotany and experimental archaeology to interpretation of ancient food processing
What’s for dinner? Processed food in the coastal area of the northern Netherlands in the Late Neolithic
What’s for Dinner? Investigating Food-Processing Technologies at Dust Cave, Alabama
Seeing red
A prehispanic Maya pit oven? Microanalysis of fired clay balls from the Puuc region, Yucatán, Mexico
Palynology and archaeological inference
Alkaline cooking and stable isotope tissue-diet spacing in swine
Experimental assessment of maize phytolith and starch taphonomy in carbonized cooking residues
Changes in starch grain morphologies from cooking
A preliminary study on the influence of cooking on the C and N isotopic composition of multiple organic fractions of fish (mackerel and haddock)
Paleodietary implications from stable carbon isotope analysis of experimental cooking residues
An ethnoarchaeological study of cooking installations in rural Uzbekistan
Molecular and isotopic traces of cooking and consumption of fish at an Early Medieval manor site in eastern middle Sweden
Understanding residues of oil production
Do fish remains provide reliable palaeoenvironmental records? An examination of the effects of cooking on the morphology and chemistry of fish otoliths, vertebrae and scales
Crafting, Cooking, and Constructing Histories
Gendered Taskscapes
Towards a Socialised Archaeology of Ceramics in Great Lakes Africa
Intersections of Craft and Cuisine
Perceptions of Consumption
Thermally Modified Rock
The functional dimensions of earth oven cooking
Formation processes in Philistine hearths from Tell es-Safi/Gath (Israel)
Cooking Pots as Indicators of Cultural Change
An Archaeology of Desperation
Food Politics of Alliance in a California Frontier Chinatown
Ethnoarchaeology of Subsistence Behaviors within a Rural African American Community
Feminist Scholarship in Archaeology
The Dahomean Feast
Sorting the butchered from the boiled
Comparing Craft and Culinary Practice in Africa
A Companion to Gender Prehistory
Microarchaeological Approaches to the Identification and Interpretation of Combustion Features in Prehistoric Archaeological Sites
Fulachtaί fia and Bronze Age cooking in Ireland
Organic Residue Analysis in Archaeology
Cooking Wares in Ancient Syria (First to 10th Centuries Ad )
Ceramic Ethnoarchaeometry in Western S ardinia
Zooarchaeology in Complex Societies
Mapping the Margins
Culinary Crafts and Foods in Southwestern Ethiopia
The practice of everyday life
The Effects of Food Processing on the Archaeological Visibility of Maize
Tradition Brought to the Surface
Changing food ways as indicators of emerging complexity in Sudanese Nubia
The Trade in Cooking Pots Under the Aztec and Spanish Empires
Changing Approaches to Maize Preparation at Cerro Portezuelo
An Archaeology of Food Security in Banda, Ghana
Gender, Households, and Society
Rethinking the Organization of Aztec Salt Production
Breaking Down Binaries
Pastoralism and Pottery Use
Archaeology of the Human Experience
Who Benefits? Structural Change and Lived Experience in the Late Prehispanic Andes
Beyond Belief
The Power of Feasts
After the harvest
Archaeology of Food and Identity
| Obras citantes distintas | 37 |
|---|---|
| Citações por ano | 5,29 |
| Intervalo de citações | 2019 - 2026 (8) |
| Velocidade de citação | current |
| Altamente citado | Não |
| Tipos de citação | Neutras: 34 |