Arranz-Otaegui, Amaia and Gonzalez Carretero, Lara (2020) The Prehistory of Bread. Fermentology.
Abstract
Origins of bread have been associated with the development of farming communities that cultivated and domesticated cereals in the Fertile Crescent 10,000 years ago. However, recent discoveries show that bread was not a product of farming, but perhaps something which fueled it.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Dates: |
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Institution: | The University of York |
Academic Units: | The University of York > Faculty of Arts and Humanities (York) > Archaeology (York) |
Depositing User: | Pure (York) |
Date Deposited: | 23 Aug 2023 10:00 |
Last Modified: | 28 Dec 2024 00:13 |
Published Version: | https://doi.org/10.52750/330268 |
Status: | Published |
Refereed: | No |
Identification Number: | 10.52750/330268 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:202693 |
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Description: The Prehistory of Bread
Licence: CC-BY 2.5