Ancient lipids reveal continuity in culinary practices across the transition to agriculture in Northern Europe
Publication date
2011Author
Craig, O.E.Steele, Valerie J.
Fischer, Anders
Hartz, S.
Andersen, S.H.
Donohoe, P.
Glykou, A.
Saul, H.
Jones, D.M.
Koch, E.
Heron, Carl P.
Keyword
Agriculture lipids; Gas Chromatography Mass Spectrometry (GC-MS); Isotopes; Organic residue analysis; Mesolithic; Neolithic; Early farmers; Foragers; DietBiological Markers; Metabolism
Cooking
Europe
REF 2014