The PLANTCULT Project
Identifying the plant food cultures of ancient Europe
Datos Bibliográficos
| ID | 7658567 |
|---|---|
| Autores | Soultana-Maria Valamoti (0000-0001-5157-8062, Aristotle University of Thessaloniki, autor de correspondencia), Stefanie Jacomet (0000-0002-3270-8973, University of Basel), Hans-Peter Stika, Hans‐peter Stika (0000-0002-6468-0346, University of Hohenheim), Andreas G Hei (0000-0002-2989-7259, Austrian Academy of Sciences), Andreas G Heiss |
| Año | 2017 |
| Volumen | 91 |
| Número | 358 |
| Fecha de publicación | 2017-08-01 |
| Peer Reviewed | Sí |
| Open Access | Sí |
| Tipo | ARTICLE |
| Revista | Antiquity (JOURNAL) |
| Identificadores de la revista | ISSN: 0003-598X • E-ISSN: 1745-1744 |
| Editorial | Antiquity Publications (PUBLISHER) |
| DOI | 10.15184/aqy.2017.130 |
| OpenAlex | W2743329110 |
| Idioma | EN |
| Citas recibidas | 15 |
| Referencias citadas | 9 |
Plant foods are closely connected to cultural, social and economic aspects of human societies, both past and present. Food-preparation techniques and the etiquette of consumption involve complex interactions of natural resources and human cultures. During European prehistory, these changes included the shift to sedentism, the cultivation and domestication of plants, food storage, the production and exchange of alcoholic beverages and luxury foodstuffs, and the continuous adaptation of established culinary practices to newcomers in fields and gardens
Adaptation (eye) · Archaeology · Biology · Consumption (sociology) · Domestication · Economics · Economy · Ethnology · Etiquette · Food processing · Geography · Political science · Prehistory · Social science · Sociology · Archaeology and ancient environmental studies · Culinary Culture and Tourism · Ecology · Food Science · History · Pacific and Southeast Asian Studies
Roman archaeological breads
Processing plants for food
Plant foods, stone tools and food preparation in prehistoric Europe
Ethnogrinding Database
The Department for Bioarchaeology at the Austrian Archaeological Institute (ÖAI), Austrian Academy of Sciences (ÖAW)
Food-processing ground stone tools in the Greek Neolithic and Bronze Age. A synthesis of the published data
Agricultural practices during the middle and late Yangshao periods (6000-4500 BP) in the Guanzhong Basin, North China
Fresh from the Oven”
Exploring Diversity in Neolithic Agropastoral Management in Mainland Greece Using Stable Isotope Analysis
Leave no stone unturned
Prehistoric cereal foods of southeastern Europe
Functional exploration of grinding and polishing stones from the Neolithic settlement site of Oldenburg LA77, Northern Germany − evidence from plant microfossil analysis
Experimental investigation of ceramic technology and plant food cooking in Neolithic northern Greece
A Taste for Sweet
The Founders project
An investigation of processing and consumption of pulses among prehistoric societies
Food remains from Bronze Age-Archondiko and Mesimeriani Toumba in northern Greece
Prehistoric wine-making at Dikili Tash (Northern Greece)
A new archaeobotanical database program
Ground cereal food preparations from Greece
Early Iron Age and Late Mediaeval malt finds from Germany-attempts at reconstruction of early Celtic brewing and the taste of Celtic beer
Neolithic Society in Greece
Grape-pressings from northern Greece
| Obras citantes distintas | 15 |
|---|---|
| Citas por año | 2,14 |
| Intervalo de citas | 2019 - 2026 (8) |
| Velocidad de citación | current |
| Altamente citado | No |
| Tipos de cita | Neutras: 10 |