Investigation of ancient Egyptian baking and brewing methods by correlative microscopy

Science

Volumn 273, Issue 5274, 1996, Pages 488-490

  Samuel, Delwen ^a  

^a UNIVERSITY OF CAMBRIDGE   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

ANTHROPOLOGY; ARCHEOLOGY; ARTICLE; BEER; BREAD; COOKING; DESICCATION; EGYPT; FERMENTATION; FOOD PROCESSING; MICROSCOPY; PRIORITY JOURNAL; SCANNING ELECTRON MICROSCOPY;

EID: 0029816864     PISSN: 00368075     EISSN: None     Source Type: Journal    
DOI: 10.1126/science.273.5274.488     Document Type: Article

References (25)

1. R. Drenkhahn, in Lexikon der Aegyptologie. A-Ernte, W. Helck and E. Otto, Eds. (Otto Harrassowitz, Wiesbaden, Germany, 1975), vol. 1, p, 871.
2. W. Helck, in (1), pp. 789-792.
3. C. F. Nims, J. Egypt. Archaeol. 44, 56 (1958).
4. E. Strouhal, Life in Ancient Egypt (Cambridge Univ. Press, Cambridge, 1992).
5. H. Wilson, Egyptian Food and Drink (Shire Egyptology, Aytesbury, UK, 1988).
6. W. J. Darby, P. Ghalioungui, L. Grivetti, Food: The Gift of Osiris (Academic Press, London, 1977), vol. 2.
7. D. Faltings, Z. Aegypt. Sprache Altertumskunde 115, 104 (1991).
8. W. Helck, Des Bier im Alten Aegypten (Gesellschaft für die Geschichte und Bibliographie des Brauwesens E.V., Berlin, 1971).
9. D. Samuel, Cambridge Archaeol. J. 3, 276 (1993).
10. L. Wittmack, Trans. Acad. Sci. St. Louis 15, 1 (1905).
11. H. E. Winlock, The Tomb of Queen Meryet-Amun at Thebes (Metropolitan Museum, New York, 1932).
12. J, Grüss, Tagesztg. Brau. 26, 1123 (1928); ibid. 27, 275 (1929); ibid, p. 517; ibid., p. 679.
13. J, Grüss, Tagesztg. Brau. 26, 1123 (1928); ibid. 27, 275 (1929); ibid, p. 517; ibid., p. 679.
14. J, Grüss, Tagesztg. Brau. 26, 1123 (1928); ibid. 27, 275 (1929); ibid, p. 517; ibid., p. 679.
15. J, Grüss, Tagesztg. Brau. 26, 1123 (1928); ibid. 27, 275 (1929); ibid, p. 517; ibid., p. 679.
16. D. Samuel, J. Am. Soc. Brew. Chem. 54, 3 (1996).
17. _, Brew. Guardian 124, 26 (1995).
18. R. C. Hoseney, W. A. Atwell, D. R. Lineback, Cereal Foods World 22, 56 (1977).
19. A. Kawabata et al., Starch 46, 463 (1994).
20. G. H. Palmer, J. Inst. Brew. 78, 326 (1972).
21. L. B. Rockland, F. T. Jones, D. M. Hahn, J. Food Sci. 42, 1204, 1212 (1977).
22. B. L. Dronzek, P. Hwang, W. Bushuk, Cereal Chem. 49, 232 (1972).
23. Z. Sun and C. A. Henson, Plant Physiol. 94, 320 (1990).
24. D. Samuel, Egypt. Archaeol. 4, 9 (1994).
25. This work formed part of research for a Ph.D. thesis at the Department of Archaeology, University of Cambridge. It was funded by Scottish and Newcastle Breweries pic and the British Academy and supported by the Egypt Exploration Society. Sampling was carried out with permission of the Ashmolean Museum (Oxford), the British Museum (London), and the Musée du Louvre (Paris). Help was provided by P, Bolt, A. Burgess, C. Bridonneau, B. Chapman, N. Davies, W. V. Davies, P. Echlin, I. Forrest, M. Jones, B. Kemp, R. Mann, J. Merrington, M. Nesbitt, S. Quirke, R. Rose, D. Schofield, M. Serpico, and H. Whitehouse.