Unveiling the culinary tradition of ‘focaccia’ in Late Neolithic Mesopotamia by way of the integration of use-wear, phytolith & organic-residue analyses

Abstract Recent studies suggest that in Upper Mesopotamia during the Late Neolithic period, specifically between 6400 and 5900 BCE, simple cereal flour doughs were baked in domed ovens using ceramic pans, commonly known as husking trays. Adopting an integrated approach that investigates various type...

Descripció completa

Dades bibliogràfiques

Autors principals:	Sergio Taranto, Adrià Breu Barcons, Marta Portillo, Marie Le Miere, Anna Bach Gomèz, Miquel Molist, Cristina Lemorini
Format:	Artigo
Idioma:	Inglês
Publicat:	Nature Portfolio 2024-11-01
Col·lecció:	Scientific Reports
Matèries:	Food Late Neolithic Pottery function Use-wear Phytoliths Organic-residues
Accés en línia:	https://doi.org/10.1038/s41598-024-78019-9
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!