Vom Wegesrand in den Kochtopf! Ein kulinarischer versuch mit den Unkräutern Weißer Gänsefuß und Knoblauchsrauke
Author(s): Sandra Umgeher-Mayer
Year: 2015
Summary
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 "Submit Correction, Comment" link to the right.
Cite this Record
Vom Wegesrand in den Kochtopf! Ein kulinarischer versuch mit den Unkräutern Weißer Gänsefuß und Knoblauchsrauke. Sandra Umgeher-Mayer. Experimentelle Archäologie in Europa Bilanz 2015. 14: 32-38. 2015 ( tDAR id: 425353)
Keywords
General
Cookery
•
gathering food
•
Plant
Temporal Keywords
Bronze Age
•
Chalcolithic
•
Early Middle Ages
•
Iron Age
•
Late Middle Ages
•
Neolithic
•
Newer Era
•
Roman Era
•
Viking Age
Individual & Institutional Roles
Contact(s): EXARC Experimental Archaeology Collection Manager
Record Identifiers
ExArc Id(s): 14952
Notes
Rights & Attribution: The information in this record was originally compiled by Dr. Roeland Paardekooper, EXARC Director.