The consumption of fermented foods posing health-promoting attributes is a rising global
trend. In this manner, fermented dairy products represent a significant subcategory of …

Fermentation technology has a long history and low-temperature fermentation has now
become the focus of research. This paper reviews the mechanism and application of low …

An integrated approach using contextual, use-wear, scientific and experimental methods
was used to analyze the role of stone troughs of up to 165 l capacity at the Early Neolithic …

Beer was a staple food, but also served a variety of social functions in the political economy
of Ancient Egypt. Recent excavations at Hierakonpolis, a major site of Egypt's Pre-and Early …

The function of pestles at Göbekli Tepe can only partly be elucidated. Netherstones that
have been used with pestles show traces of cereal, legume and probably dried meat …

This special issue brings together recently developed theories and methodologies for
understanding alcoholic beverages in the ancient world. While alcohol has continued to be …

This chapter presents background information on fire-cracked rock (FCR) studies, provides a
definition of FCR, and discusses a variety of uses of FCR. The chapter also examines the …

This chapter provides examples of how fire-cracked rock (FCR) has been employed in a
variety of cooking and noncooking activities and examines how these practices have been …

This chapter introduces the book by presenting an overview of fire-cracked rock (FCR)
research, including cutting edge techniques employed to study FCR, such as organic …

Spontaneous fermentation is the fermentation without the intentional addition of fermenting
organisms or enzymes. As far as beer is concerned, spontaneous fermentation can involve a …