Investigation of ancient noodles, cakes, and millet at the Subeixi Site, Xinjiang, China
- 28 February 2011
- journal article
- Published by Elsevier BV in Journal of Archaeological Science
- Vol. 38 (2), 470-479
- https://doi.org/10.1016/j.jas.2010.10.006
Abstract
No abstract availableThis publication has 39 references indexed in Scilit:
- Changes in starch grain morphologies from cookingJournal of Archaeological Science, 2009
- The use of multiple discriminant analysis in classifying prehistoric phytolith assemblages recovered from cooking residuesJournal of Archaeological Science, 2009
- Using plant microfossils from dental calculus to recover human diet: a case study from Tell al-Raqā'i, SyriaJournal of Archaeological Science, 2008
- Starch residues on museum artefacts: implications for determining tool useJournal of Archaeological Science, 2007
- Porridge and Pot, Bread and Oven: Food Ways and Symbolism in Africa and the Near East from the Neolithic to the PresentCambridge Archaeological Journal, 2007
- Early and mid Holocene tool-use and processing of taro (Colocasia esculenta), yam (Dioscorea sp.) and other plants at Kuk Swamp in the highlands of Papua New GuineaJournal of Archaeological Science, 2006
- Investigating crop processing using phytolith analysis: the example of rice and milletsJournal of Archaeological Science, 2005
- Late Neolithic Plant Remains from Northern China: Preliminary Results from Liangchengzhen, ShandongCurrent Anthropology, 2005
- Starch and Charcoal: Useful Measures of Activity Areas in Archaeological RocksheltersJournal of Archaeological Science, 2002
- Clues to Stone Tool Function Re-examined: Comparing Starch Grain Frequencies on Used and Unused Obsidian ArtefactsJournal of Archaeological Science, 1998