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TitleDateReferenceAuthorsCall #ISSN
El surgimiento de la agricultural en el Valle de Tehuacán, Puebla. Las investigaciones de MacNeish y García_Cook2019 Arqueología mexicana 26 (155): 49-55
  • Pedro Francisco Sánchez Nava
*H6/KUL [ARQUEOLOGIA-]0188-8218in thematic issue 'Tehuacán-Cuicatlán, patrimonio de la humanidad'
Why does Zeus care about burnt tightbones from sheep? Defining the divine and structuring the world through animal sacrifice in Greece2019 History of religions 58 (3): 225-50
  • Gunnel Ekroth
H6/KFO [HISTORY-]0018-2710in special issue 'Animal sacrifice and Christian traditions'
The making of authentic tortellini: aestheticization of artisanal labor and elite univorism in the case of local food2019 European journal of cultural studies 22 (4): 433-51
  • Elisa A.G. Arfini
H6/KF [EUROPEAN-]1367-5494in special issue 'Aesthetics'
Prehistoric cereal foods of Southeastern Europe: an archaeobotanical exploration2019 Journal of archaeological science 104: 97-113
  • Aikaterini Papanthimou
  • Andreas G. Heiss
  • Chaido Kokouli-Chrysantaki
  • Chryssa Petridou
  • Dimitra Malamidou
  • Dimitrios Grammenos
  • Elena Marinova
  • Hristo Popov
  • Ivanka Hristova
  • Krassimir Leshtakov
  • Krassimir Nikov
  • Krastina Panayotova
  • Lambrini Papadopoulou
  • Liana Stefani
  • Nikos Merousis
  • Panagiotis Chrysostomou
  • Pascal Darcque
  • Soultana Maria Valamonti
  • Stanislav Iliev
  • Stavros Kotsos
  • Stavroula Michou
  • Tatjana Kanceva Ruseva
  • Tzvetlana Popova
  • Vassil Nikolov
  • Zoï Tsirstoni
H6/KE [JOURNAL-]0305-4403
Cooked starchy food in hearths ca. 120 kya and 65 kya (MIS 5e and MIS 4) from Klasies River Cave, South Africa2019 Journal of human evolution 131: 210-27
  • Bertrand Ligouis
  • Cynthia Larbey
  • Martin K. Jones
  • Sarah Wurz
  • Susan M. Mentzer
H6/HB [JOURNAL-]0047-2484
Cook it, eat it, Skype it: mobile media use in re-staging intimate culinary practices among transnational families2019 International journal of cultural studies 22 (6): 788-803
  • Sara Marino
H6/KF [INTERNATIONAL-]1367-8779
Meat ouside the freezer: drying, smoking, salting and sealing meat in fat at an Epipalaeolithic megasite in eastern Jordan2019 Journal of anthropological archaeology 54: 84-101
  • Andrew Garrard
  • Anna Spyrou
  • Danielle A. Macdonald
  • Lisa A. Maher
  • Louise A. Martin
*H6/KE [JOURNAL-]0278-4165
Something fishy in the Great Lakes? A reappraisal of early pottery use in north-eastern North America2019 Antiquity 93 (371): 1339-49
  • Alexandre Lucquin
  • Karine Taché
  • Manon Bondetti
  • Marjolein Admiraal
  • Oliver E. Craig
H6/KE [ANTIQUITY-]0003-598X
Cooking and community: an exploration of Oneota group variability through foodways2019 Midcontinental journal of archaeology 44 (3): 231-58
  • Jeffrey M. Painter
H6/KE [MIDCONTINENTAL-]0146-1109
Evaluating the relationship between ceramic wall thickness and heating effectiveness, fuel efficiency, and thermal shock resistance2019 Midcontinental journal of archaeology 44 (3): 259-75
  • Karen G. Harry
  • Kayla Bowen
H6/KE [MIDCONTINENTAL-]0146-1109
The transition from hunter-gatherers to agro-pastoralist societies in Antofagasta de la Sierra (Argentinean Puna, Argentina): perspectives from agency and practices2018 Chungará 50 (1): 51-70
  • María del Pilar Babot
  • Salomon Hocsmán
H6/KUL [CHUNGARA-]0716-1182English summary
"Forging new Malay networks": imagining global halal markets2018 Focaal (80): 91-104
  • Johan Fischer
H6/KF [FOCAAL-]0920-1297
Crafting identity: acquisition, production, use, and recycling of soapstone during mission period in Alta California2018 American antiquity 83 (2): 244-62
  • Kaitlin M. Brown
*H6/KE [AMERICAN-]0002-7316Spanish summary
The Pacific crabapple (Malus fusca) and Cowlitz cultural resurgence2018 Journal of northwest anthropology 52 (1): 36-62
  • Christine Dupres
  • Nathaniel D. Reynolds
H6/KUB [NORTHWEST-]1538-2834
Déjouer le temps et l'espace, reprendre du pouvoir2018 Techniques et culture (69): 12-27
  • Lucie Dupré
  • Marie-Pierre Julien
  • Olivier Wathelet
*H6 [TECHNIQUES-]0248-6016in thematic issue 'Le temps des aliments'
Économie politique de la poudre de lait en Afrique de l'Ouest2018 Techniques et culture (69): 31-3
  • Samuel Pinaud
*H6 [TECHNIQUES-]0248-6016in thematic issue 'Le temps des aliments'
La conservation du mil par la potasse: vers une épistmologie dogon des matières2018 Techniques et culture (69): 34-7
  • Laurence Douny
*H6 [TECHNIQUES-]0248-6016in thematic issue 'Le temps des aliments'
Emballages sans frontières2018 Techniques et culture (69): 39-41
  • Jean-François Carémel
  • Raphaëlle Héron
  • Sophie-Anne Sauvegrain
*H6 [TECHNIQUES-]0248-6016in thematic issue 'Le temps des aliments'
L'affinage du roquefort ou la valorisation par la conservation: vers un affinage actif2018 Techniques et culture (69): 43-55
  • Katia Fersing
*H6 [TECHNIQUES-]0248-6016in thematic issue 'Le temps des aliments'
Conservation et production de la valeur du Fiore Sardo. Producteurs, commerçants et activistes dans la régulation de la typicité d'un fromage italien2018 Techniques et culture (69): 57-73
  • Franco Zecchin
  • Valeria Siniscalchi
*H6 [TECHNIQUES-]0248-6016in thematic issue 'Le temps des aliments'
La seconde vie du cæcum, ou le stockage ingénieux du beurre en Mongolie2018 Techniques et culture (69): 74-87
  • Sandrine Ruhlman
*H6 [TECHNIQUES-]0248-6016in thematic issue 'Le temps des aliments'
Le stockage alimentaire ches le chasseurs-cueilleurs paléolithiques2018 Techniques et culture (69): 88-102
  • Marie-Cécile Soulier
  • Sandrine Costamagno
*H6 [TECHNIQUES-]0248-6016in thematic issue 'Le temps des aliments'
Concevoir une bonne alimentation. Les pratiques alimentaires des expéditeurs polaires2018 Techniques et culture (69): 104-7
  • Géraldine Rix-Lièvre
  • Michel Récopé
  • Pascal Lièvre
*H6 [TECHNIQUES-]0248-6016in thematic issue 'Le temps des aliments'
À la frontière du cru: la congelé en Yakoutie (République de Sakha)2018 Techniques et culture (69): 108-11
  • Isabella Borissova
  • Isabelle Bianquis
*H6 [TECHNIQUES-]0248-6016in thematic issue 'Le temps des aliments'
Le congélateur: un dispositif "trans"2018 Techniques et culture (69): 112-25
  • Camille Adamiec
  • Marina Savani
*H6 [TECHNIQUES-]0248-6016in thematic issue 'Le temps des aliments'
Du laurier dans le greniers de Grande Canarie. Insecticide naturel et conservation longue des récoltes à l'époque préhispanique2018 Techniques et culture (69): 126-9
  • Amelia Rodríguez-Rodríguez
  • Jacob Morales
  • Marco Moreno-Benitez
  • Pedro Henríquez-Valido
  • Yurena Naranjo-Mayor
*H6 [TECHNIQUES-]0248-6016in thematic issue 'Le temps des aliments'
Prendre soin des maniocs et séduire les poissons. Conservation et partage d'aliments chez les Baniwa (Amazonie, Brésil)2018 Techniques et culture (69): 148-51
  • Milena Estorniolo
*H6 [TECHNIQUES-]0248-6016in thematic issue 'Le temps des aliments'
Le stockfish et la morue mis en recette: manger du poisson sur tout le territoire français depuis le moyen âge2018 Techniques et culture (69): 152-67
  • Gérard Allemandou
*H6 [TECHNIQUES-]0248-6016in thematic issue 'Le temps des aliments'
Conserver mieux pour consommer loin: techniques de conservation alimentaire en itinérance sportive (randonnée, alpinisme himalayen)2018 Techniques et culture (69): 202-5
  • Bénédicte Vignal
  • Éric Boutroy
*H6 [TECHNIQUES-]0248-6016in thematic issue 'Le temps des aliments'
Historicizing food production in Polynesia: a case study of 2700 years of land use on Ofu Island, American Samoa2018 Journal of field archaeology 43 (1-4): 222-35
  • Seth Quintus
*H6/KE [JOURNAL-]0093-4690
Harvesting and processing wild cereals in the Upper Palaeolithic Yellow River valley, China2018 Antiquity 32 (363): 603-19
  • Jiajing Wang
  • Jiayi Han
  • Jinming Shi
  • Li Liu
  • Maureece J. Levin
  • Michael F. Bonomo
  • Xingcan Chen
  • Yanhua Song
H6/KE [ANTIQUITY-]0003-598X
Cooking, mechanical processing and the discovery of ignition technology2018 Current anthropology 59 (2): 228
  • Ronald Planer
H6 [CURRENT-]0011-3204reply to R Wrangham 'Control of fire in the Palaeolithic: evaulating the cooking hypothesis' Curr Anthrop 58 (Supplement): S303-S313
Bone tool and tuber processing: a multi-proxy approach at Boyo Paso 2, Argentina2018 Antiquity 92 (364): 1040-55
  • Laura López
  • Matiás Medina
  • Natacha Buc
H6/KE [ANTIQUITY-]0003-598X
Use-alteration analysis of fire-cracked rocks2018 American antiquity 83 (4): 681-700
  • Fernanda Neubauer
*H6/KE [AMERICAN-]0002-7316Spanish summary
The archaeology of Neolithic cooking traditions: archaeobotanical approaches to baking, boiling, and fermenting2018 Archaeology International (21): 101-21
  • Dorian Q. Fuller
  • Lara Gonzalez Carretero
H6/KE [INTERNATIONAL-]1463-1725
Use-alteration analysis of fire-cracked rocks2018 American antiquity 83 (4): 681-700
  • Fernanda Neubauer
*H6/KE [AMERICAN-]0002-7316Spanish summary
(Re)making quality in China's dairy industry2018 Asian anthropology 17 (4): 237-53
  • Megan Tracy
H6/KW [ASIAN-]1683-478X c of Hong Kong Anthrop
Cheese and truffles - the food as a heritage2018 Bulgarska etnologiia 44 (4): 438-51
  • Vikhra Barova
H6/KVR [BULGARSKA-]1310-5213in special issue 'Food and public space'; English summary
Candomble starts in the kitchen: feeding, learning and transformation2018 Habitus: revista do Instituto Goiano de Pre-Historia e Antropologia 16 (2): 275-92
  • Marcos Júnior Santos de Alvarenga
English summary
Visualizing mole poblano as heritage process in Mexico City's Café de Tacuba2018 Food Culture and Society 21 (5): 618-36
  • Lesley A. Wolff
H6/KF [FOOD-]1528-9796in special section 'Mole Poblano: new approaches to Mexico's national dish'
Gendering mole: masculinity and transnational cooking2018 Food Culture and Society 21 (5): 654-63
  • Jennifer Schiff Berg
H6/KF [FOOD-]1528-9796in special section 'Mole Poblano: new approaches to Mexico's national dish'
Rescaling terroir through virtual identity work and impression management2018 Food Culture and Society 21 (5): 698-715
  • Amy E. Singer
H6/KF [FOOD-]1528-9796
Manufacturing practices: hygiene and dirt in the making of bread and bakers2018 Mana 24 (3): 63-95
  • Antônio de Salvo Carriço
H6/KUL [MANA-]0104-9313English and Spanish summaries
Feasting and building an urban society at Cerro Jazmín, Oaxaca, Mexico2017 Journal of field archaeology 42 (2): 115-28
  • Antonio Martínez Tuñón
  • Fabiola Torres Estévez
  • Gilberto Pérez Roldán
  • Laura R. Stiver Walsh
  • Verónica Pérez Rodríguez
*H6/KE [JOURNAL-]0093-4690
Experimental analysis of fire-cracked rocks from varied use contexts: fracture attributes2017 North American archaeologist 38 (3): 237-91
  • Jay F. Custer
*H6/KE [NORTH-]0197-6931
Control of fire in the Paleolithic. Evaluating the cookin hypothesis2017 Current anthropology (Supplement) 58 (16): S303-S313
  • Richard Wrangham
H6 [CURRENT-]0011-3204in thematic issue 'Fire and the genus Homo'
Fire for a reason. Barbecue at Middle Pleistocene Qesem Cave, Israel2017 Current anthropology (Supplement) 58 (16): S314-S328
  • Avi Gopher
  • Jordi Rosell
  • Ran Barkai
  • Ruth Blasco
H6 [CURRENT-]0011-3204in thematic issue 'Fire and the genus Homo'
Neanderthal cooking and the costs of fire2017 Current anthropology (Supplement) 58 (16): S329-S336
  • Amanda G. Henry
H6 [CURRENT-]0011-3204in thematic issue 'Fire and the genus Homo'
Toward a long prehistory of fire2017 Current anthropology (Supplement) 58 (16): S351-S359
  • Michael Chazan
H6 [CURRENT-]0011-3204in thematic issue 'Fire and the genus Homo'
The fresh and the salted: Chinese migrant fisheries engagement and trade in nineteenth-century North America2017 Journal of ethnobiology 37 (3): 421-39
  • J. Ryan Kennedy
*H6 [JOURNAL-]0278-0771in special section 'Ethnobiology and fisheries'