Fermented foods in a global age: East meets West
Fermented foods and alcoholic beverages have long been an important part of the human
diet in nearly every culture on every continent. These foods are often well‐preserved and …
diet in nearly every culture on every continent. These foods are often well‐preserved and …
[HTML][HTML] Bread, beer and wine: Yeast domestication in the Saccharomyces sensu stricto complex
Yeasts of the Saccharomyces sensu stricto species complex are able to convert sugar into
ethanol and CO 2 via fermentation. They have been used for thousands years by mankind …
ethanol and CO 2 via fermentation. They have been used for thousands years by mankind …
Bakery yeasts, a new model for studies in ecology and evolution
B Carbonetto, J Ramsayer, T Nidelet, J Legrand… - Yeast, 2018 - Wiley Online Library
Yeasts have been involved in bread making since ancient times and have thus played an
important role in the history and nutrition of humans. Bakery‐associated yeasts have only …
important role in the history and nutrition of humans. Bakery‐associated yeasts have only …
[PDF][PDF] Ingestion and food technologies: maintaining differences over the long-term in West, South and East Asia
DQ Fuller, M Rowlands - … interactions in Eurasia, 7th to 1st …, 2011 - unihouse.anu.edu.au
“Although masquerading as a neutral, descriptive term,'subsistence'is in fact heavily
freighted with intellectual baggage….'mere subsistence'implies just enough to keep body …
freighted with intellectual baggage….'mere subsistence'implies just enough to keep body …
Egyptian blue, Chinese blue, and related two-dimensional silicates: from antiquity to future technologies. Part A: general properties and historical uses
The ancient Egyptian blue pigment was developed over 5000 years ago and was used
extensively for around four millennia until its use mysteriously declined dramatically during …
extensively for around four millennia until its use mysteriously declined dramatically during …
Proteomics identifies the composition and manufacturing recipe of the 2500-year old sourdough bread from Subeixi cemetery in China
A Shevchenko, Y Yang, A Knaust, H Thomas… - Journal of …, 2014 - Elsevier
We report on the geLC–MS/MS proteomics analysis of cereals and cereal food excavated in
Subeixi cemetery (500–300 BC) in Xinjiang, China. Proteomics provided direct evidence …
Subeixi cemetery (500–300 BC) in Xinjiang, China. Proteomics provided direct evidence …
Microorganisms in fermented foods and beverages
Traditionally boiled rice is the staple diet with ethnic fermented and nonfermented legume
products, vegetables, pickles, sh and meat on the side in the Far East, South and North Asia …
products, vegetables, pickles, sh and meat on the side in the Far East, South and North Asia …
Food for the dead, fuel for the pyre: symbolism and function of plant remains in provincial Roman cremation rituals in the necropolis of Bracara Augusta (NW Iberia)
This paper analyses and discusses the fuel and plant offerings found in 174 primary (pyre
remains) and secondary contexts (ritual pits) of the necropolis of Via XVII in Bracara Augusta …
remains) and secondary contexts (ritual pits) of the necropolis of Via XVII in Bracara Augusta …
[HTML][HTML] State of the (t) art. Analytical approaches in the investigation of components and production traits of archaeological bread-like objects, applied to two finds …
The site of Parkhaus Opéra is located on the north-eastern shore of Lake Zürich
(Switzerland) and was documented during a rescue excavation in 2010 and 2011 by the …
(Switzerland) and was documented during a rescue excavation in 2010 and 2011 by the …
Dietary cultures and antiquity of fermented foods and beverages
Each and every community has a distinct food culture or dietary culture that symbolizes its
heritage and the sociocultural aspects of its ethnicity. Food prepared by different …
heritage and the sociocultural aspects of its ethnicity. Food prepared by different …