Culturalable and non-culturable microorganisms naturally ferment majority of global
fermented foods and beverages. Traditional food fermentation represents an extremely …

Fermentation has been used for preserving foods for centuries prior to the invention of
pasteurization and sterilization, and every culture has a variety of fermented products as part …

Now with SAGE Publishing! Cultural Anthropology: A Global Perspective delves into both
classic and current research in the field, reflecting a commitment to anthropology's holistic …

It has long been speculated that increasing demands for cereals for the purposes of brewing
beer led to domestication in the Near Eastern Natufian cultures. While the question of …

A major research problem in anthropology is the origin of the state and its bureaucratic form
of governance. Of particular importance for evaluating theories of state origins are cases of …

Examination of three frozen bodies, a 13-y-old girl and a girl and boy aged 4 to 5 y,
separately entombed near the Andean summit of Volcán Llullaillaco, Argentina, sheds new …

The detection of direct archaeological remains of alcoholic beverages and their production
is still a challenge to archaeological science, as most of the markers known up to now are …

Objectives: Gender and other facets of social identity play important roles in the organization
of complex societies. This study reconstructs dietary practices within the Middle Horizon (AD …

Selected biological resources used as raw materials in beer production are important drivers
of innovation and segmentation in the dynamic market of craft beers. Among these …

Foodways have been a component of archaeological research for decades. However,
cooking and food preparation, as specific acts that could reveal social information about life …