Phytoliths in Pottery Reveal the Use of Spice in European Prehistoric Cuisine

PLoS ONE

Volumn 8, Issue 8, 2013, Pages

  Saul, Hayley ^a   Madella, Marco ^b   Fischer, Anders ^c   Glykou, Aikaterini ^d   Hartz, Sönke ^e   Craig, Oliver E ^a  

^a UNIVERSITY OF YORK   (United Kingdom)

^b CSIC   (Spain)

^c Danish Research Agency   (Denmark)

^d UNIVERSITY OF KIEL   (Germany)

^e Stiftung Schleswig Holsteinische Landesmuseen   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

PHYTOLITH; SILICIC ACID; SILICON DIOXIDE; UNCLASSIFIED DRUG;

ALLIARIA PETIOLATA; ARTICLE; BRASSICACEAE; CONTROLLED STUDY; COOKING; EUROPE; FLAVOR; FOOD COMPOSITION; FOOD PROCESSING; FOOD QUALITY; LIPID COMPOSITION; MACROFOSSIL; NONHUMAN; NUTRITIONAL VALUE; PHYTOCHEMISTRY; PLANT SEED; PREHISTORIC PERIOD; SPICE;

CARBON; CERAMICS; COOKING; COOKING AND EATING UTENSILS; DENMARK; FOOD; FOSSILS; GEOGRAPHY; GERMANY; HUMANS; NUTRITIONAL SCIENCES; PALEONTOLOGY; PLANTS; SPICES;

EID: 84882682562     PISSN: None     EISSN: 19326203     Source Type: Journal    
DOI: 10.1371/journal.pone.0070583     Document Type: Article

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