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The Effects of Thermal Processing on Alaskan King Salmon

Author(s): Briana Doering

Year: 2016

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Summary

This study considers the effect of thermal and non-thermal processing techniques (cooking and fermentation) on carbon and nitrogen isotopes in wild caught King Salmon from Alaska's Interior in order to determine isotopic profiles for both processed and unprocessed tissues. This study is relevant to the study of past diet and particularly past cooking techniques employed in the Far North throughout prehistory. The data presented here will serve as a reference for future studies of prehistoric diet in Alaska and across the globe.


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The Effects of Thermal Processing on Alaskan King Salmon. Briana Doering. Presented at The 81st Annual Meeting of the Society for American Archaeology, Orlando, Florida. 2016 ( tDAR id: 404513)


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Spatial Coverage

min long: -169.717; min lat: 42.553 ; max long: -122.607; max lat: 71.301 ;

Arizona State University The Andrew W. Mellon Foundation National Science Foundation National Endowment for the Humanities Society for American Archaeology Archaeological Institute of America