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An innovative approach for the study of culinary practices in past societies

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Publications

Cooking plant foods in the northern Aegean: Microbotanical evidence from Neolithic Stavroupoli (Thessaloniki, Greece)

Author(s): Juan José García-Granero, Dushka Urem-Kotsou, Amy Bogaard, Stavros Kotsos
Published in: Quaternary International, 2017, ISSN 1040-6182
DOI: 10.1016/j.quaint.2017.04.007

A Long-Term Assessment of the Use of Phoenix theophrasti Greuter (Cretan Date Palm): the Ethnobotany and Archaeobotany of a Neglected Palm

Author(s): Juan José García-Granero, Melpomeni Skoula, Anaya Sarpaki, Marc Cárdenas, Marco Madella, Amy Bogaard
Published in: Journal of Ethnobiology, Issue 40/1, 2020, Page(s) 101, ISSN 0278-0771
DOI: 10.2993/0278-0771-40.1.101

From Storage to Disposal: a Holistic Microbotanical Approach to Domestic Plant Preparation and Consumption Activities in Late Minoan Gypsades, Crete

Author(s): Juan José García-Granero, Eleni Hatzaki, Evgenia Tsafou, Gianna Ayala, Ioanna Serpetsidaki, Amy Bogaard
Published in: Journal of Archaeological Method and Theory, 2020, ISSN 1072-5369
DOI: 10.1007/s10816-020-09456-9