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
Authors | Sibbesson, E. |
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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. |
Keywords | Fermentation; microbes; food preservation; cuisine; Neolithic; farming |
Year | 2019 |
Journal | Environmental Archaeology |
Publisher | Taylor & Francis |
ISSN | 1749-6314 |
Digital Object Identifier (DOI) | https://doi.org/10.1080/14614103.2018.1563374 |
Publication dates | |
Online | 11 Jan 2019 |
Publication process dates | |
Deposited | 16 Jan 2019 |
Accepted | 20 Dec 2018 |
Accepted author manuscript | License File Access Level Open |
Output status | Published |
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 |
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