Reclaiming the rotten: understanding food fermentation in the Neolithic and beyond

Journal article


Sibbesson, E. 2019. Reclaiming the rotten: understanding food fermentation in the Neolithic and beyond. Environmental Archaeology. https://doi.org/10.1080/14614103.2018.1563374
AuthorsSibbesson, E.
Abstract

People have harnessed beneficial microbes to preserve, protect, and improve food for thousands of years. However, the significance and techniques of food fermentation are poorly understood in prehistoric archaeology.

This paper explains what food fermentation is and discusses its relevance in an early farming context. It sets out the beginnings of a theoretical and material framework that can be drawn upon for further study of this crucial but overlooked aspect of prehistoric food cultures. Focus is on the British Neolithic, but the central concepts are applicable in other periods and places.

KeywordsFermentation; microbes; food preservation; cuisine; Neolithic; farming
Year2019
JournalEnvironmental Archaeology
PublisherTaylor & Francis
ISSN1749-6314
Digital Object Identifier (DOI)https://doi.org/10.1080/14614103.2018.1563374
Publication dates
Online11 Jan 2019
Publication process dates
Deposited16 Jan 2019
Accepted20 Dec 2018
Accepted author manuscript
License
File Access Level
Open
Output statusPublished
Permalink -

https://repository.canterbury.ac.uk/item/88y62/reclaiming-the-rotten-understanding-food-fermentation-in-the-neolithic-and-beyond

Download files


Accepted author manuscript
17922_Sibbesson_Reclaiming the rotten_2019_final author version.pdf
License: CC BY-NC-ND 4.0
File access level: Open

  • 120
    total views
  • 437
    total downloads
  • 0
    views this month
  • 6
    downloads this month

Export as

Related outputs

Neolithic bodies
Sibbesson, E. Sibbesson, E. and Bickle, P. (ed.) 2018. Neolithic bodies. Oxbow Books.
Visitors at the trench edge: Archaeology and outreach at Historic Dilston, Northumberland, UK
Sibbesson, E. 2013. Visitors at the trench edge: Archaeology and outreach at Historic Dilston, Northumberland, UK. in: Carr, N. and Walker, C. (ed.) Tourism and Archaeology: Sustainable Meeting Grounds Left Coast Press.
Social fabrics: people and pottery at Early Neolithic Kilverstone, Norfolk
Sibbesson, E. 2011. Social fabrics: people and pottery at Early Neolithic Kilverstone, Norfolk. in: Anderson-Whymark, H. and Thomas, J. (ed.) Regional Perspectives on Neolithic Pit Deposition: Beyond the Mundane Oxford Oxbow Books.
Transformations in cookery and clay: the first thousand years of pottery in prehistoric Oxfordshire
Sibbesson, E. 2014. Transformations in cookery and clay: the first thousand years of pottery in prehistoric Oxfordshire. in: McWilliams, M. (ed.) Food & Material Culture. Proceedings of the 2013 Oxford Symposium on Food & Cookery Prospect Books.
Archaeological complexity: materials, multiplicity and the transitions to agriculture in Britain
Jones, A. and Sibbesson, E. 2013. Archaeological complexity: materials, multiplicity and the transitions to agriculture in Britain. in: Alberti, B., Pollard, J. and Jones, A. (ed.) Archaeology After Interpretation: Returning Materials to Archaeological Theory Left Coast Press.
Spread of food technology and ideas about food
Sibbesson, E. 2015. Spread of food technology and ideas about food. in: Metheny, K. and Beaudry, M. (ed.) Archaeology of Food: An Encyclopedia Rowman and Littlefield. pp. 219-221
Insight from innovation: Editors' introduction
Sibbesson, E., Jervis, B. and Coxon, S. 2016. Insight from innovation: Editors' introduction. in: Sibbesson, E., Jervis, B. and Coxon, S. (ed.) Insight from Innovation: New Light on Archaeological Ceramics Southampton Highfield Press. pp. xxx-xxxvi
Modern techniques of palaeodietary reconstruction
Sibbesson, E. 2015. Modern techniques of palaeodietary reconstruction. in: Albala, K. (ed.) The SAGE Encyclopedia of Food Issues New York SAGE.