Cookery (Other Keyword)

26-50 (140 Records)

Een lekker voedzaam kookboek (2010)

DOCUMENT Citation Only Geeske Kruseman.

This resource is a citation record only, the Center for Digital Antiquity does not have a copy of this document. The information in this record has been migrated into tDAR from the EXARC Bibliography, originally compiled by Roeland Paardekooper, and updated. Most of these records consist of a document citation and other metadata but do not have the documents themselves uploaded. If you have a digital copy of the document and would like to have it curated in tDAR, please contact us using the...

Ein Blick in die Küche der Steinzeit (1985)

DOCUMENT Citation Only Rudolph Küper.

Ernährungsgewohnheiten ur- und frühgeschichtlicher Bevölkerungen: Ergebnisse der Analyse von Spurenelementen und stabilen Isotopen an Knochen (1987)

DOCUMENT Citation Only Gisela Grupe.

Essen und Trinken van der Steinzeit bis zu den Römern (1996)

DOCUMENT Citation Only Sabine Wolfram.

Etude de fours de type carolingien à Saint-Pierre-du-Perray: l’apport de l’expérimentation (1993)

DOCUMENT Citation Only Daniel Gerard.

Excavation and experiments in ancient Irish cooking-places (1954)

DOCUMENT Citation Only Michael J O'Kelly.

Experimental evidence for the processing of marine animal products in pottery vessels (2008)

DOCUMENT Citation Only Richard P Evershed. M S Copley. F A Hansel. L Dickson. K Sadr. L A S Madureira.

Experimental processing and cooking of emmer and spelt wheats and the Roman army diet (1990)

DOCUMENT Citation Only Camilla Dickson.

The experimental roasting of hazelnuts (Chapter 7.1) (2000)

DOCUMENT Citation Only Steven Mithen. David Score.

Experimentalarchäologische Untersuchungen zu römischem Getreidebrei - Bericht zur methodischen Vorgehensweise des ersten Laborexperiments „LNF2012" (2015)

DOCUMENT Full-Text Dominik Hagmann. Alarich Langendorf. Romina Weitlaner.

This report presents preliminary results of experimental archaeological investigations on the reproduction of the ancient Roman porridge puls. The archaeological experiment "LNF2012" was performed under laboratory conditions as part of the “Lange Nacht der Forschung” 2012 on April 27, at the Department of Classical Archaeology of the University of Vienna. Samples of the reproduced puls were dispensed for tasting to randomly chosen persons. These persons filled in a standardized form to describe...

Experimentelle Archäologie in Europa, Bilanz 2011 (2011)

DOCUMENT Citation Only Uploaded by: adam brin

Experimentelle Archäologie in Europa, Bilanz 2012 (2012)

DOCUMENT Citation Only Uploaded by: adam brin

Experiments with perforated soapstone slabs (1997)

DOCUMENT Citation Only Daniel Kowalewski. David Wescott.

Extreem en/of exotisch koken (2007)

DOCUMENT Citation Only Paulien de Roever. Jeroen P Flamman.

Fellkochen-Tauchsieder der Eiszeit (1995)

DOCUMENT Citation Only Anne Scheer.

Fett och salt (1990)

DOCUMENT Citation Only Isse Israelsson. Tomas Johansson.

Food and cooking in Roman Britain (1976)

DOCUMENT Citation Only M Woodman.

Food and drink in European prehistory (2000)

DOCUMENT Citation Only Jacqui Wood. Rüdiger Kelm.

Abstract: There is a wealth of archaeological evidence, from bones excavated in prehistoric middens, piles of fruit stones and sea shells, that give us concrete indications of food consumed at various prehistoric sites around Europe. In addition to this information, we have pollen analysis from settlement sites and charred plant macrofossils. Wetland archaeology informs us in much more detail about not only the types of foods that were being eaten in prehistory but also, in some cases, their...

The food crisis in prehistory (1977)

DOCUMENT Citation Only Mark Nathan Cohen.

The Food of the Prehistoric Celts (1995)

DOCUMENT Full-Text Peter J. Reynolds.

In any discussion concerning the report past especially for the people and places outside the classical world there is a preconceived nition that a mean subsistence regime was in place until the gift of civilisation was made, in the case of the Celts, in the form of conquest by the Romans.

Food, Drink and Culinary Practices in Ancient Times – Report about the Food-Workshop on the 24. April 2013 in the Archeon, Alphen / The Netherlands (2015)