Reclaiming the rotten: understanding food fermentation in the Neolithic and beyond

Sibbesson, E. (2019) Reclaiming the rotten: understanding food fermentation in the Neolithic and beyond. Environmental Archaeology. ISSN 1749-6314.

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Abstract

People have harnessed beneficial microbes to preserve, protect, and improve food for thousands of years. However, the significance and techniques of food fermentation are poorly understood in prehistoric archaeology.

This paper explains what food fermentation is and discusses its relevance in an early farming context. It sets out the beginnings of a theoretical and material framework that can be drawn upon for further study of this crucial but overlooked aspect of prehistoric food cultures. Focus is on the British Neolithic, but the central concepts are applicable in other periods and places.

Item Type: Article
Uncontrolled Keywords: Fermentation; microbes; food preservation; cuisine; Neolithic; farming
Subjects: C Auxiliary Sciences of History > CC Archaeology
G Geography. Anthropology. Recreation > GF Human ecology. Anthropogeography
G Geography. Anthropology. Recreation > GN Anthropology
S Agriculture > S Agriculture (General)
Divisions: Faculty of Arts and Humanities > School of Humanities
Depositing User: Emilie Sibbesson
Date Deposited: 16 Jan 2019 15:20
Last Modified: 07 Feb 2019 16:00
URI: https://create.canterbury.ac.uk/id/eprint/17922

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Last edited: 29/06/2016 12:23:00