Subjects -> FOOD AND FOOD INDUSTRIES (Total: 395 journals)
    - BEVERAGES (18 journals)
    - FISH AND FISHERIES (100 journals)
    - FOOD AND FOOD INDUSTRIES (277 journals)

FOOD AND FOOD INDUSTRIES (277 journals)                  1 2     

Showing 1 - 62 of 62 Journals sorted alphabetically
Acta Alimentaria     Full-text available via subscription   (Followers: 3)
Acta Universitatis Cibiniensis. Series E: Food Technology     Open Access   (Followers: 2)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 3)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 10)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 66)
Advances in Nutrition     Hybrid Journal   (Followers: 59)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 5)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 17)
Agricultural and Food Science     Open Access   (Followers: 15)
Agriculture & Food Security     Open Access   (Followers: 24)
Agriculture and Food Sciences Research     Open Access   (Followers: 12)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 14)
Agrosearch     Open Access  
Alimentos Hoy     Open Access   (Followers: 2)
American Journal of Food and Nutrition     Open Access   (Followers: 53)
American Journal of Food Science and Technology     Open Access   (Followers: 4)
American Journal of Food Technology     Open Access   (Followers: 9)
Amerta Nutrition     Open Access   (Followers: 2)
Amino Acids     Hybrid Journal   (Followers: 8)
Animal Production     Open Access   (Followers: 3)
Animal Production Science     Hybrid Journal   (Followers: 8)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 13)
Anthropology of food     Open Access   (Followers: 16)
Applied Food Biotechnology     Open Access   (Followers: 4)
Applied Food Research     Open Access   (Followers: 3)
Archaeology of Food and Foodways     Full-text available via subscription   (Followers: 6)
Archiva Zootehnica     Open Access  
Arquivos Brasileiros de Alimentação     Open Access  
Asian Food Science Journal     Open Access   (Followers: 1)
Asian Journal of Animal and Veterinary Advances     Open Access   (Followers: 8)
Asian Journal of Cell Biology     Open Access   (Followers: 4)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 12)
Asian Journal of Crop Science     Open Access   (Followers: 4)
Asian Plant Research Journal     Open Access  
Bangladesh Rice Journal     Open Access   (Followers: 1)
Bioactive Compounds in Health and Disease     Open Access   (Followers: 1)
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 8)
British Food Journal     Hybrid Journal   (Followers: 16)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca : Food Science and Technology     Open Access   (Followers: 2)
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access   (Followers: 1)
Chemical Research in Chinese Universities     Hybrid Journal   (Followers: 4)
COCOS : The Journal of the Coconut Research Institute of Sri Lanka     Open Access   (Followers: 1)
Cogent Food & Agriculture     Open Access   (Followers: 1)
Comprehensive Reviews in Food Science and Food Safety     Hybrid Journal   (Followers: 4)
Critical Reviews in Food Science and Nutrition     Hybrid Journal   (Followers: 30)
Cuizine: The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada     Open Access   (Followers: 4)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 24)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 8)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 3)
Current Research in Dairy Sciences     Open Access   (Followers: 4)
Current Research in Food Science     Open Access  
Current Research in Microbiology     Open Access   (Followers: 20)
Current Research in Nutrition and Food Science     Open Access   (Followers: 7)
CyTA - Journal of Food     Open Access  
Detection     Open Access   (Followers: 3)
EFSA Journal     Open Access   (Followers: 3)
EFSA Supporting Publications     Open Access  
Emirates Journal of Food and Agriculture     Open Access   (Followers: 1)
Enzyme Research     Open Access   (Followers: 4)
Estudios sociales : Revista de alimentación contemporánea y desarrollo regional     Open Access  
EUREKA : Life Sciences     Open Access  
European Food Research and Technology     Hybrid Journal   (Followers: 8)
European Journal of Nutrition & Food Safety     Open Access   (Followers: 3)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 3)
Focusing on Modern Food Industry     Open Access   (Followers: 2)
Food & Function     Hybrid Journal   (Followers: 6)
Food & Nutrition Research     Open Access   (Followers: 36)
Food Additives & Contaminants Part A     Hybrid Journal   (Followers: 9)
Food Additives and Contaminants: Part B: Surveillance     Hybrid Journal   (Followers: 2)
Food Analytical Methods     Hybrid Journal   (Followers: 2)
Food and Applied Bioscience Journal     Open Access  
Food and Bioprocess Technology     Hybrid Journal   (Followers: 5)
Food and Bioproducts Processing     Hybrid Journal   (Followers: 3)
Food and Chemical Toxicology     Hybrid Journal   (Followers: 18)
Food and Ecological Systems Modelling Journal     Open Access  
Food and Energy Security     Open Access   (Followers: 4)
Food and Environment Safety     Open Access   (Followers: 3)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Food and Nutrition Sciences     Open Access   (Followers: 25)
Food and Public Health     Open Access   (Followers: 11)
Food and Waterborne Parasitology     Open Access  
Food Biology     Open Access   (Followers: 1)
Food Biophysics     Hybrid Journal   (Followers: 2)
Food Bioscience     Hybrid Journal   (Followers: 1)
Food Biotechnology     Hybrid Journal   (Followers: 8)
Food Chemistry     Hybrid Journal   (Followers: 18)
Food Chemistry : Molecular Sciences     Open Access   (Followers: 2)
Food Chemistry : X     Open Access   (Followers: 1)
Food Control     Hybrid Journal   (Followers: 10)
Food Digestion     Hybrid Journal   (Followers: 6)
Food Economics     Hybrid Journal   (Followers: 2)
Food Ethics     Hybrid Journal   (Followers: 2)
Food Frontiers     Open Access   (Followers: 3)
Food Hydrocolloids     Hybrid Journal   (Followers: 2)
Food Hydrocolloids for Health     Open Access  
Food Microbiology     Hybrid Journal   (Followers: 17)
Food New Zealand     Full-text available via subscription   (Followers: 1)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 3)
Food Quality and Preference     Hybrid Journal   (Followers: 4)
Food Quality and Safety     Open Access   (Followers: 2)
Food Research International     Hybrid Journal   (Followers: 7)
Food Reviews International     Hybrid Journal   (Followers: 3)
Food Science & Nutrition     Open Access   (Followers: 61)
Food Science and Biotechnology     Hybrid Journal   (Followers: 5)
Food Science and Human Wellness     Open Access   (Followers: 4)
Food Science and Quality Management     Open Access   (Followers: 4)
Food Science and Technology     Open Access   (Followers: 2)
Food Science and Technology International     Hybrid Journal   (Followers: 3)
Food Security     Open Access   (Followers: 13)
Food Structure     Hybrid Journal   (Followers: 3)
Food Technology and Biotechnology     Open Access  
Foodborne Pathogens and Disease     Hybrid Journal   (Followers: 11)
Foodnews     Partially Free   (Followers: 2)
Foods     Open Access  
Frontiers in Sustainable Food Systems     Open Access   (Followers: 3)
Functional Foods in Health and Disease     Open Access  
Future of Food : Journal on Food, Agriculture and Society     Open Access   (Followers: 21)
Gastroia : Journal of Gastronomy And Travel Research     Open Access   (Followers: 1)
Global Food History     Hybrid Journal   (Followers: 2)
Global Food Security     Hybrid Journal   (Followers: 3)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Open Access   (Followers: 4)
Grain & Oil Science and Technology     Open Access  
Grasas y Aceites     Open Access  
Himalayan Journal of Science and Technology     Open Access  
Indonesian Food and Nutrition Progress     Open Access  
Indonesian Food Science & Technology Journal     Open Access   (Followers: 1)
INNOTEC : Revista del Laboratorio Tecnológico del Uruguay     Open Access   (Followers: 1)
Innovative Food Science & Emerging Technologies     Hybrid Journal   (Followers: 3)
International Journal of Agricultural Science and Food Technology     Open Access  
International Journal of Agriculture, Environment and Food Sciences     Open Access   (Followers: 1)
International Journal of Dairy Science     Open Access   (Followers: 5)
International Journal of Food Contamination     Open Access  
International Journal of Food Design     Hybrid Journal   (Followers: 1)
International Journal of Food Microbiology     Hybrid Journal   (Followers: 17)
International Journal of Food Properties     Open Access   (Followers: 1)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 20)
International Journal of Food Science     Open Access   (Followers: 3)
International Journal of Food Science & Technology     Hybrid Journal   (Followers: 5)
International Journal of Food Science and Agriculture     Open Access   (Followers: 11)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 7)
International Journal of Gastronomy and Food Science     Open Access   (Followers: 6)
International Journal of Meat Science     Open Access   (Followers: 1)
International Journal of Poultry Science     Open Access   (Followers: 5)
International Journal on Food System Dynamics     Open Access   (Followers: 2)
International Journal on Food, Agriculture and Natural Resources : IJ-FANRES     Open Access   (Followers: 1)
Investigación Pecuaria     Open Access   (Followers: 2)
Italian Journal of Food Safety     Open Access   (Followers: 1)
Italian Journal of Food Science     Open Access   (Followers: 1)
itepa : Jurnal Ilmu dan Teknologi Pangan     Open Access  
JDS Communications     Open Access   (Followers: 2)
JOT Journal für Oberflächentechnik     Hybrid Journal   (Followers: 1)
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal  
Journal of Agriculture and Food Research     Open Access   (Followers: 3)
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 2)
Journal of Agriculture and Natural Resources     Open Access  
Journal of Agriculture, Food Systems, and Community Development     Open Access   (Followers: 3)
Journal of AOAC International     Hybrid Journal   (Followers: 4)
Journal of Applied Botany and Food Quality     Open Access   (Followers: 3)
Journal of Aquatic Food Product Technology     Hybrid Journal   (Followers: 3)
Journal of Culinary Science & Technology     Hybrid Journal   (Followers: 1)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Journal of Fisheries and Aquatic Science     Open Access   (Followers: 3)
Journal of Food and Drug Analysis     Open Access  
Journal of Food Biochemistry     Hybrid Journal   (Followers: 4)
Journal of Food Chemistry & Nanotechnology     Open Access   (Followers: 1)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 6)
Journal of Food Composition and Analysis     Hybrid Journal   (Followers: 1)
Journal of Food Engineering     Hybrid Journal   (Followers: 5)
Journal of Food Industry     Open Access  
Journal of Food Lipids     Hybrid Journal  
Journal of Food Measurement and Characterization     Hybrid Journal  
Journal of Food Microbiology     Open Access   (Followers: 7)
Journal of Food Process Engineering     Hybrid Journal  
Journal of Food Processing & Beverages     Open Access   (Followers: 1)
Journal of Food Processing & Technology     Open Access   (Followers: 1)
Journal of Food Processing and Preservation     Hybrid Journal   (Followers: 2)
Journal of Food Products Marketing     Hybrid Journal   (Followers: 1)
Journal of Food Protection(R)     Full-text available via subscription   (Followers: 7)
Journal of Food Quality     Hybrid Journal   (Followers: 5)
Journal of Food Research     Open Access   (Followers: 3)
Journal of Food Safety     Hybrid Journal   (Followers: 11)
Journal of Food Science     Hybrid Journal   (Followers: 10)
Journal of Food Science and Nutrition Therapy     Open Access   (Followers: 2)
Journal of Food Science and Technology     Hybrid Journal   (Followers: 4)
Journal of Food Science and Technology Nepal     Open Access  
Journal of Food Science Education     Hybrid Journal   (Followers: 4)
Journal of Food Security     Open Access   (Followers: 4)
Journal of Food Security and Agriculture     Open Access   (Followers: 1)
Journal of Food Studies     Open Access   (Followers: 6)
Journal of Food Technology, Siam University     Open Access  
Journal of Foodservice     Hybrid Journal  
Journal of Functional Foods     Hybrid Journal   (Followers: 2)
Journal of Future Foods     Full-text available via subscription   (Followers: 3)
Journal of Halal Product and Research     Open Access  
Journal of Hydrogels     Full-text available via subscription  
Journal of Ichthyology     Full-text available via subscription   (Followers: 5)
Journal of Insects as Food and Feed     Hybrid Journal  
Journal of Maize Research and Development     Open Access   (Followers: 2)

        1 2     

Similar Journals
Journal Cover
Archaeology of Food and Foodways
Number of Followers: 6  
 
  Full-text available via subscription Subscription journal
ISSN (Print) 2514-8370 - ISSN (Online) 2514-8389
Published by Equinox Publishing Homepage  [44 journals]
  • Work is the Curse of the Drinking Class

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      Authors: Jason R. Kennedy
      Pages: 103 - 122
      Abstract: The archaeology of beer has received significant attention in the last three decades. However, many studies focus on the special role that beer played in sumptuous prestige feasts and for conducting commensal politics, with an emphasis on elite motivations. In this paper, I view the production of beer as a cornerstone of state exploitation in the early states of Egypt and Mesopotamia. I will briefly outline the archaeological and glyptic evidence for beer production in the early historic periods of the ancient Near East, and its role in providing for the workforce of the early state. The consumption of beer as payment for state-sponsored labor projects changes the commensal dynamics of society. Repeatedly consuming daily rations of beer at the location of labor creates an identity as worker and subject; that is, as one who works for someone else for their subsistence. In this sense, beer may have been crucial in creating class identity for the worker, as well as providing the means of control for the elites in society who organized its production and distribution.
      PubDate: 2023-02-20
      DOI: 10.1558/aff.20839
      Issue No: Vol. 1, No. 2 (2023)
       
  • Plant Use and Agriculture in Roman Italy

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      Authors: Jessica Feito
      Pages: 123 - 153
      Abstract: This article features an archaeobotanical meta-analysis of plant macroremains from the whole of Roman Italy. The aim is to further refine understandings of ‘Roman’ foodways, and to highlight the ways that Roman expansion impacted the core of the Empire itself. The study builds upon previous regional overviews by expanding the geographical focus, integrating fully quantified data and wild/weed seed analysis, and broadening the topical range so as to consider not only dietary patterns, but also agricultural practices and fuel use throughout Roman Italy. The majority of the dataset is derived from published archaeobotanical reports, and consists of macroremains from archaeological sites in Italy dating from 500 BC to AD 500. In utilising such a broad chronological framework, changes in the plant repertoire may be better elucidated. The data are further divided according to geographical region and site type, and ancient literary sources are used to contextualise patterns observed in the dataset. The findings shed light on diverse agricultural practices, as well as trends effecting the distribution of key cash crops, which suggest that imperial expansion may have affected the olive oil and wine industries differently. Other observations include regional variations in consumption patterns and cultural preferences for specific nut varieties. A peak in dietary diversity can be observed in the Roman Imperial period, followed by a decline in the Late Roman period.
      PubDate: 2023-02-20
      DOI: 10.1558/aff.23545
      Issue No: Vol. 1, No. 2 (2023)
       
  • Beer, Drugs and Meat

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      Authors: Justin Jennings, Aleksa K. Alaica, Matthew E. Biwer
      Pages: 154 - 177
      Abstract: Feasts were integral to pre-Columbian political economies in the Andes. The large feasts of the Inca Empire, which institutionalized asymmetrical relationships between subjects and the state, are the best known, and a point of comparison for many pre-Inca societies. It is therefore unsurprising that the feasts hosted by the Wari, an expansionist state in the central highland of Peru some 700 years earlier, are often assumed to have played a similar role. In this article, we argue that there were substantial differences between early Wari and Inca practices that reflect the different objectives of their hosts. The large feasts in Inca plazas emphasized the unbridgeable gap between ruler and subjects, while early Wari hosts strove to build interpersonal relationships between households in far more intimate affairs. To better understand the nature of Wari feasting, we discuss the acquisition, preparation, consumption and disposal of roasted camelid meat and hallucinogen-laced beer that were featured at the feasts of the Wari-affiliated settlement of Quilcapampa. The differences in feasting practices may relate to profound differences between early Wari and Inca statecraft that would narrow in Wari’s final century, as the state matured.
      PubDate: 2023-02-20
      DOI: 10.1558/aff.20801
      Issue No: Vol. 1, No. 2 (2023)
       
  • An Ethnoarchaeological Study on Salt-Fermented Fish in the Upper Mun River
           Valley, Northeast Thailand

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      Authors: Andrea Yankowski, Dr. Nigel Chang, Puangtip Kerdsap
      Pages: 178 - 198
      Abstract: Salt-fermented fish is a staple food item in the traditional diets of Northeast Thailand. Rural households make fermented fish by using local salt resources to preserve seasonal fish supplies, allowing them to ferment and store surplus fish for the dry season. Evidence suggests that this food preservation strategy predates modern dietary practices, and was important in the prehistoric foodways of Northeast Thailand. Using ethnoarchaeological methods, we examine and compare contemporary fermented-fish production, which relies heavily on locally made salt, with archaeological data for these same prehistoric food items and industries. Ethnographic data is compared to archaeological data from the site of Ban Non Wat and the greater Upper Mun River Valley of Northeast Thailand during the Iron Age, which demonstrates a significant increase in the procurement and production of fish and salt resources, and rice cultivation, during the 1st millennium AD. It was also a period of significant social and environmental change, with a marked climatic shift towards distinct wet and dry seasons favoring the exploitation of and reliance on seasonal supplies of fish and salt, as is done today. From this evidence, we establish a correlation between ancient and modern fish and salt production, procurement, preparation, preservation, and consumption practices.
      PubDate: 2023-02-20
      DOI: 10.1558/aff.23267
      Issue No: Vol. 1, No. 2 (2023)
       
  • Beer and Feasts in the Gamo Highlands of Southern Ethiopia

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      Authors: John W. Arthur
      Pages: 199 - 217
      Abstract: Feasting and the drinking of beer by the Gamo Boreda, who live in the highlands of southern Ethiopia, represent status and seniority and have a long tradition of connecting the living with their ancestors. This paper focuses on the archaeological site of Ochollo Mulato (AD 1270–1950), incorporating oral traditions in association with ceramic ethnoarchaeological and archaeological research documenting the importance of beer and feasting to the Gamo Boreda. Elders recount, from their oral tradition, that Ochollo Mulato is the oldest and most senior of the nine original settlements encompassing the Gamo highlands. Oral tradition and archaeological and ethnoarchaeological ceramic analyses suggest that large-scale ritual feasting of beer and other foods were part of the activities that occurred at Ochollo Mulato over the last eight centuries.
      PubDate: 2023-02-20
      DOI: 10.1558/aff.20852
      Issue No: Vol. 1, No. 2 (2023)
       
  • Pouring the Past

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      Authors: Marie Hopwood, Melissa M. Ayling
      Abstract: One of the first questions asked of ancient ale recreations is whether or not the beer is ‘authentic’. In the subtext of this question is an unwavering belief that a single, original form actually existed and is attainable in a modern ale inspired by millennia-old archaeological traces. This desire for an idealized authenticity comes even before curiosity about how the beverage tastes, which begs the question: what is actually being consumed' The ‘authentic’ circumstances of ancient beer brewing differ with each archaeological investigation. Many of the earliest brews would require some form of hygienically questionable open boils in large ceramic vessels in order to be recreated, and were designed to be drunk through straws made of… straw. Under this burden of proof, an ancient-inspired ale would only be deemed genuine if not viable in a craft beer market. Yet this consumer desire for an authentic experience or product has been groomed for decades through tourism. Consumers believe that the authentic exists, is packageable, and can be purchased. Today, the question of authenticity is compounded with the serious issues of cultural appropriation, decolonizing tourism, and global, migratory work forces. All of this leads to the very real need for an exploration of authenticity in experimental and sensory archaeology. Towards that goal, we discuss authenticity and its implications for ancient beer recreations, its implications for experimental archaeology, and how to best unpack this topic for the broader audiences for whom these recreations are made.
      Keywords: Research Articles ; Consuming our Pasts

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        Authors: Sharyn Jones
        Abstract: Taking inspiration from post-humanist theory, I frame my work about human life, both past and present, in a way that attempts to avoid the traditional concretized definitions of humanity and culture that envision these subjects as separate from nature or the environment. Archaeologists may benefit from perspectives that envision humanity as only part of a much bigger and richer montage that makes up the world, life, and our interconnected being. This perspective allows us to explore the past in compelling ways. While food-focused archaeologists have long argued that food is much more than sustenance or calories, if we go a step further and envision nature from a perspective that assumes dimensions of a live essence and an active intricate existence, rather than something to be mastered or dominated, our understanding and appreciation of these complex relationships may deepen. The concepts that provide a foundation for my efforts to flesh out these connections are ‘human-nonhuman relationships’ and terroir. Using this framework, and multiple lines of evidence drawn from nearly two decades of field research on the Fiji Islands, I am working to grasp the subtle manner in which human identities, experiences, foodways, and nature connect and co-mingle in the present and the past.
        Keywords: Research Articles ; Editors’ Introduction

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          Authors: Erica Rowan, Shanti Morell-Hart, Shinya Shoda
          Pages: 1 - 4
          Keywords: Editorial ; Learning About the Past Through Food

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            Authors: Christine A. Hastorf
            Pages: 5 - 15
            Abstract: Food plays a central role in human life, both past and present. For much of human history, obtaining a sufficient amount of food was a daily priority. Eating not only engages the senses, but it is a vital form of social engagement, creating important and crucial social and familial bonds. The various steps and stages required in the procurement, production, preparation and consumption of food all leave their traces in the archaeological record. Much of the material culture we encounter at archaeological sites, from the macro to the micro, can in some way be connected to food. Archaeologists continue to develop new techniques and technologies that bring us closer to the ways in which people interacted with food, in its many variant forms, in the past. This thematic essay does not seek to provide a thorough review of archaeological food studies, but rather, in the words of Levi-Strauss, to provide something, like food, that is ‘good to think with’. The goal is to present some of the traditional research questions and methods surrounding food, along with explorations of some newer perspectives. It highlights the importance of environmental archaeology and archaeological sciences, and demonstrates how the integration of macro- and micro-remains, through microscopic techniques and the analysis of residues found on ceramics, can aid in our understanding of a wide range of foodways practices, from fermentation to storage, cooking and consumption. Now is the time to reorient both past and future research, to more clearly address the rich and engaging topic of what and how our ancestors ate, why they did so, and what every part of this great process might have meant to them.
            Keywords: Thematic Essays ; Experimental Recreation of 16th Century Wine

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              Authors: Crystal A. Dozier, Grace E. Tsai
              Pages: 16 - 33
              Abstract: This project recreated 16th century wine following Charles Estienne’s recipe in L’agriculture et Maison Rustique (1570). The primary goal was to better understand enology from this period, through scientific analysis of wine made in a historical manner. The resulting wine had an ABV of 9.74%, 216.7 kcal per 12 fl. oz., and a pH of 3.8, with volatile aromas common in modern young white wine. A secondary goal was to compare pollen profiles from the wine and the vineyard from which the wine was produced. The wine contained Vitis as a major pollen type, unlike sedimentary samples from the vineyard. Together, we conclude that a wine produced in a traditional manner may be enologically compared to modern wines, and that the palynological characteristics will include Vitis but may not reflect vineyard conditions. The implications for the archaeological record as well as our understanding of 16th century European wine traditions are discussed.
              Keywords: Research Articles ; Dedication, Termination and Balché

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                Authors: Adam King, Sheldon Skaggs, Terry G. Powis, Christina M. Luke, George J. Micheletti, Kong F. Cheong, Nilesh W. Gaikwad
                Pages: 34 - 53
                Abstract: The material plays a fundamental and active role in the social lives of people, from objects like containers or buildings to food and other consumables. In this paper, evidence from absorbed residues are used to explore the contents of an Ulúa-style marble vase found in a royal courtyard at the ancient Maya site of Pacbitun in west-central Belize. Those results indicate that the vase once held concoctions containing cacao, willow and possibly vanilla. Significantly, the results also confirm residues of the important Maya ritual drink balché, in an ancient container. By placing the vase and its contents in the history of Pacbitun, we demonstrate the important role of this object and its contents in dedicatory rituals practiced in this region; we argue that subsequent disturbance of the context and the vase in antiquity points to the fragmentation of kingship.
                Keywords: Research Articles ; Multidisciplinary Perspectives on the Origins of Past Foodways and Farming
                       Practice in South Asia

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                  Authors: Ayushi Nayak, Nicole Boivin, Patrick Roberts
                  Pages: 54 - 84
                  Abstract: Today, over half of the people living in South Asia are employed in an agricultural sector that supports one of the most densely populated regions on Earth. Yet the origins of agriculture in this environmentally and culturally diverse region have received relatively little attention compared to other parts of the Old World. Narratives of agricultural origins have frequently been monocausal, treating this massive landmass as a single entity. Recently, multidisciplinary applications of diverse methods (including archaeobotany, systematic radiometric dating, stable isotope analysis, and ancient DNA) have facilitated more nuanced insights into the origins, as well as the social and environmental consequences, of different farming foodways in prehistory. Here, we review the current application of these techniques across the Indian Subcontinent, focusing on the insights they have provided into cultivation and herding practices, dietary reliance on particular foods and culinary techniques, demographic turnover, changing settlement patterns, and the environmental impacts of agricultural practice in the Holocene. We argue that such approaches are essential if we are to properly understand the diverse drivers of different farming practices, as well as their demographic, ecological and dietary outcomes on the production and consumption of food in different parts of South Asia. Only then can we begin to discuss the prehistoric origins of the culinary and agronomic diversity that characterises this region today.
                  Keywords: Research Articles ; Pastoral Dairying in Rural Mongolia

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                    Authors: Björn Reichhardt
                    Pages: 85 - 102
                    Abstract: In this photo essay, I illustrate ethnographic encounters with dairying practices and dairy microbes in various regions of Mongolia. Drawing on fieldwork conducted during two consecutive summers, this essay focuses on the sociocultural role of microbial starter cultures in producing diverse dairy products (such as fermented mare’s milk) and in cross-generational knowledge transfer. The Mongolian word for starter culture is khöröngö, which also means capital and heritage. In this context, a sociocultural anthropological approach sheds new light on starter cultures as mobile entities of value across space and time.
                    Keywords: Photo Essays ;
                     
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