Food and History
Latest Publications

TOTAL DOCUMENTS

430

(FIVE YEARS 60)

H-INDEX

6

(FIVE YEARS 1)

Published By "Brepols Publishers, Nv"

2034-2101, 1780-3187

Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

The Social Function of Cooking Structures during the Neolithic. A View from the Central Mediterranean

Food and History ◽

10.1484/j.food.5.126409 ◽

2021 ◽

Vol 19 (1-2) ◽

pp. 299-326

Author(s):

Cecilia Conati Barbaro

Keyword(s):

Social Function ◽

Central Mediterranean ◽

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Back Matter ("Style sheet for the submission of articles to Food & History / Normes de presentation pour la soumission de manuscrits a Food & History", "Forthcoming Issues and Dossiers / Prochains numeros et dossiers")

Food and History ◽

10.1484/j.food.5.129085 ◽

2021 ◽

Vol 19 (1-2) ◽

pp. 373-381

Keyword(s):

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Highlighting the Diversity of Food Practices in the First Mediterranean Farming Societies

Food and History ◽

10.1484/j.food.5.126398 ◽

2021 ◽

Vol 19 (1-2) ◽

pp. 11-19

Author(s):

Julien Vieugué ◽

Niccolò Mazzucco

Keyword(s):

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Knapped Tools for Obtaining Food Resources in the Origins of Farming in the Near East

Food and History ◽

10.1484/j.food.5.126402 ◽

2021 ◽

Vol 19 (1-2) ◽

pp. 111-134

Author(s):

Fiona Pichon ◽

Juan José Ibáñez

Keyword(s):

Near East ◽

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Exploring Food Practices among the First Agro-Pastoral Communities of the Southern Levant. The Ground Stone Tool Perspective

Food and History ◽

10.1484/j.food.5.126403 ◽

2021 ◽

Vol 19 (1-2) ◽

pp. 135-169

Author(s):

Laure Dubreuil ◽

Nigel Goring-Morris

Keyword(s):

Southern Levant ◽

Food Practices ◽

Ground Stone ◽

Pastoral Communities

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A Revolution in Food Preparation? Grinding and Pounding Plants in the First Farming Communities of Western Europe and the Mediterranean Region

Food and History ◽

10.1484/j.food.5.126408 ◽

2021 ◽

Vol 19 (1-2) ◽

pp. 275-298

Author(s):

Caroline Hamon

Keyword(s):

Mediterranean Region ◽

Western Europe ◽

Food Preparation ◽

Farming Communities ◽

The Mediterranean

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Animal Resources, Foodways and Cooking Practices during the Neolithic in the Western Mediterranean. An Integrated Archaeozoological Approach

Food and History ◽

10.1484/j.food.5.126405 ◽

2021 ◽

Vol 19 (1-2) ◽

pp. 203-233

Author(s):

Maria Saña Seguí ◽

Vanessa Navarrete Belda ◽

Eloísa Ferratges Kwekel

Keyword(s):

Western Mediterranean ◽

Cooking Practices ◽

Animal Resources

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Stones that Made Food. A Lithic Viewpoint on Food Production Practices in the Early Mediterranean Neolithic

Food and History ◽

10.1484/j.food.5.126407 ◽

2021 ◽

Vol 19 (1-2) ◽

pp. 255-273

Author(s):

Niccolò Mazzucco

Keyword(s):

Food Production ◽

Production Practices

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Archaeology of Plant Foods. Methods and Challenges in the Identification of Plant Consumption during the Pre-Pottery Neolithic in Southwest Asia

Food and History ◽

10.1484/j.food.5.126401 ◽

2021 ◽

Vol 19 (1-2) ◽

pp. 79-109

Author(s):

Amaia Arranz-Otaegui

Keyword(s):

Southwest Asia ◽

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Afterword: Understanding the Neolithization Processes in the Mediterranean based on Food Traditions

Food and History ◽

10.1484/j.food.5.126410 ◽

2021 ◽

Vol 19 (1-2) ◽

pp. 327-334

Author(s):

Julien Vieugué ◽

Niccolò Mazzucco

Keyword(s):

The Mediterranean

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