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Stewing on a Theme of Cuisine: Biomolecular and Interpretive Approaches to Culinary Changes at the Transition to Agriculture
University of York.
Stockholm University, Faculty of Humanities, Department of Archaeology and Classical Studies, Archaeological Research Laboratory.
University of York.
2014 (English)In: Early Farmers: The View from Archaeology and Science / [ed] Alasdair Whittle and Penny Bickle, Oxford: Oxford University Press, 2014, 197-213 p.Chapter in book (Refereed)
Place, publisher, year, edition, pages
Oxford: Oxford University Press, 2014. 197-213 p.
, Proceedings of the British Academy, ISSN 0068-1202 ; 198
Keyword [en]
cuisine, economy, mesolithic, neolithic, pottery, lipids
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Research subject
Archaeological Science
URN: urn:nbn:se:su:diva-109677ISBN: 978-0-19-726575-8OAI: diva2:766295
Available from: 2014-11-26 Created: 2014-11-26 Last updated: 2014-11-26

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Glykou, Aikaterini
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