Endre søk
RefereraExporteraLink to record
Permanent link

Direct link
Referera
Referensformat
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Annet format
Fler format
Språk
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Annet språk
Fler språk
Utmatningsformat
  • html
  • text
  • asciidoc
  • rtf
A Novel Method to Analyze Social Transmission in Chronologically Sequenced Assemblages, Implemented on Cultural Inheritance of the Art of Cooking
Stockholms universitet, Humanistiska fakulteten, Institutionen för arkeologi och antikens kultur, Centrum för evolutionär kulturforskning. Stockholms universitet, Humanistiska fakulteten, Institutionen för arkeologi och antikens kultur, Arkeologiska forskningslaboratoriet.
Stockholms universitet, Humanistiska fakulteten, Institutionen för arkeologi och antikens kultur, Centrum för evolutionär kulturforskning. University of Pennsylvania, USA.
Stockholms universitet, Humanistiska fakulteten, Institutionen för arkeologi och antikens kultur, Centrum för evolutionär kulturforskning.
Stockholms universitet, Humanistiska fakulteten, Institutionen för arkeologi och antikens kultur, Centrum för evolutionär kulturforskning.
Vise andre og tillknytning
Rekke forfattare: 52015 (engelsk)Inngår i: PLoS ONE, ISSN 1932-6203, E-ISSN 1932-6203, Vol. 10, nr 5, artikkel-id e0122092Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

Here we present an analytical technique for the measurement and evaluation of changes in chronologically sequenced assemblages. To illustrate the method, we studied the cultural evolution of European cooking as revealed in seven cook books dispersed over the past 800 years. We investigated if changes in the set of commonly used ingredients were mainly gradual or subject to fashion fluctuations. Applying our method to the data from the cook books revealed that overall, there is a clear continuity in cooking over the ages - cooking is knowledge that is passed down through generations, not something (re-) invented by each generation on its own. Looking at three main categories of ingredients separately (spices, animal products and vegetables), however, disclosed that all ingredients do not change according to the same pattern. While choice of animal products was very conservative, changing completely sequentially, changes in the choices of spices, but also of vegetables, were more unbounded. We hypothesize that this may be due a combination of fashion fluctuations and changes in availability due to contact with the Americas during our study time period. The presented method is also usable on other assemblage type data, and can thus be of utility for analyzing sequential archaeological data from the same area or other similarly organized material.

sted, utgiver, år, opplag, sider
2015. Vol. 10, nr 5, artikkel-id e0122092
HSV kategori
Identifikatorer
URN: urn:nbn:se:su:diva-118359DOI: 10.1371/journal.pone.0122092ISI: 000354544200004OAI: oai:DiVA.org:su-118359DiVA, id: diva2:822225
Tilgjengelig fra: 2015-06-16 Laget: 2015-06-15 Sist oppdatert: 2017-12-04bibliografisk kontrollert

Open Access i DiVA

Fulltekst mangler i DiVA

Andre lenker

Forlagets fulltekst

Søk i DiVA

Av forfatter/redaktør
Isaksson, SvenFuncke, AlexanderEnvall, IdaEnquist, MagnusLindenfors, Patrik
Av organisasjonen
I samme tidsskrift
PLoS ONE

Søk utenfor DiVA

GoogleGoogle Scholar

doi
urn-nbn

Altmetric

doi
urn-nbn
Totalt: 327 treff
RefereraExporteraLink to record
Permanent link

Direct link
Referera
Referensformat
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Annet format
Fler format
Språk
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Annet språk
Fler språk
Utmatningsformat
  • html
  • text
  • asciidoc
  • rtf