Diet and cuisine: farming and its transformations as reflected in pottery

  • Andrew Sherratt Ashmolean Museum and Institute of Archaeology, University of Oxford
Keywords: diet, prehistoric, cuisine, pottery, fermentation

Abstract

In the absence of direct evidence from organic residues, the character of pottery assemblages provides valuable indications of changes in diet and cuisine. This paper considers the possibility of major innovations in food-processing in the millennia following the introduction of farming, and relates these to contemporary processes of urbanisation in the Near East.

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Published
2002-12-22
How to Cite
Sherratt, A. (2002). Diet and cuisine: farming and its transformations as reflected in pottery. Documenta Praehistorica, 29, 61-71. https://doi.org/10.4312/dp.29.6
Section
Articles