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TitleDateReferenceAuthorsCall #ISSN
Tasty waste: industrial fermentation and the creative destruction of MSG2019 Food Culture and Society 22 (5): 548-65
  • Sarah E. Tracy
H6/KF [FOOD-]1751-7443in special issue 'Edible feminisms: on commodities, wastes, and (un)intended consequences'
Swedish fermented herring as a marker of rural identity: the Alfta surströmmingsskiva2019 Food Culture and Society 22 (4): 407-22
  • Mathias Ephrahim Nygaard
H6/KGT [CULTURE-]1751-7443
Changing authenticity of heritage food: a case study of fermented mackerel sushi in coastal southern Fukui2019 Bulletin of the National Museum of Ethnology (Osaka) 44 (2): 291-322
  • Shingo Hamada
H6 [OSAKA-]0385-180Xin thematic section 'Local food in postindustrial Japan'; with introduction by A Nobayashi, 279-89; English 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
Evaluating vegetable processing and the elaboration of fermented beverages in an El Vergel context in Mocha Island (AD 1000-1300)2018 Chungará 50 (1): 107-20
  • Carolina Godoy-Aguirre
H6/KUL [CHUNGARA-]0716-1182English summary
Conserver un aliment vivant. Entretien et circulation d'un ferment: le cas du kéfir2018 Techniques et culture (69): 181-3
  • Christophe Lavelle
  • Émilien Schultz
  • Renaud Debailly
*H6 [TECHNIQUES-]0248-6016in thematic issue 'Le temps des aliments'
Breadfruit fermentation in Pohnpei, Micronesia: site formation, archaeological visibility, and interpretive strategies2018 Journal of island and coastal archaeology 13 (1): 109-31
  • Maureece J. Levin
H6/KE [ISLAND-]1556-4894
Morphology of Jê vessels in corn cauim production in Vereda III: a proposal2016 Revista do Museu de Arqueologia e Etnologia (São Paulo) 27: 111-20
  • Andrei Isnards
  • Gilberto G. Gardiman
  • Igor M.M. Rodrigues
  • Leandro M. Cascon
H6/KUL [SAO PAULO-]0103-9709in thematic issue 'Symposium "Archaeology of the Jê from south and southeastern Brazil'; English summary
Something rotten in Scandinavia: the world's earliest evidence of fermentation2016 Journal of archaeological science 66: 169-80
  • Adam Boethius
H6/KE [JOURNAL-]0305-4403
"Please pass the salt" - an ethnoarchaeological study of salt and salt fermented fish production, use and trade in northeast Thailand2015 Journal of Indo-Pacific archaeology 37: 4-13
  • Andrea Yankowski
  • Nigel Chang
  • Puangtip Kerdsap
H6/KE [INDO-PACIFIC PREHISTORY ASSOCIATION. Bulletin.]2375-0510in special issue 'Food and foodways in Indo-Pacific archaeology'
The thing in a jar: mushrooms and ontological speculations in post-Yugoslavia2015 Cultural anthropology 30 (1): 36-64
  • Larisa Jasarevic
H6 [CULTURAL-]0886-7356
Who is making airag (fermented mare's milk)? A nationwide survey of traditional food in Mongolia2015 Nomadic peoples (NS) 19 (1): 7-29
  • Baasandai Erdenetsetseg
  • Masato Shinoda
  • Takahiro Ozaki
  • Tserenpurev Bat-Oyun
  • Yuki Morinaga
H6/KF [NOMADIC-]0822-7942
Psychoactive substances in prehistoric times: examining the archaeological evidence2015 Time and mind: the journal of archaeology, consciousness and culture 8 (1): 91-112
  • Elisa Guerra-Doce
H6/KH [TIME-]1751-696X
Fermented foods for food security and good sovereignty in the Balkans: a case study of the Gorani people in northeastern Albania2014 Journal of ethnobiology 34 (1): 28-43
  • Andrea Pieroni
  • Cassandra L. Quave
*H6 [JOURNAL-]0278-0771in special issue 'Ethnobiology and food security in a changing world'; Serbian summary
Traditional beverages derived from wild food plant species in the Vhembe district, Limpopo province in South Africa2013 Ecology of food and nutrition 52 (3): 203-22
  • Isaac T. Rampedi
  • Jana Olivier
H6 [ECOLOGY-]0367-0244
Becoming other, becoming a relative: the Masato feasts among Yaminahua (Peruvian Amazon)2013 Revista española de antropología americana 43 (1): 267-84
  • Laura Pérez Gil
  • Miguel Carid Naveira
H6/KUL [MADRID-]0556-6533English summary
Pleasures that differentiate: transformational bodies among the Tupinambá of Olivença (Atlantic coast, Brazil)2012 Journal of the Royal Anthropological Institute (New Series) 18 (3): 536-53
  • Susana De Matos Viegas
H6 [JOURNAL-]1359-0987French summary
Rice fermentation starters in Cambodia: cultural importance and traditional methods of production2011 Southeast Asian studies 49 (2): 192-213
  • Sota Yamamoto
  • Tetsuo Matsumoto
H6/KWY [SOUTHEAST-]0563-8682
Food, foam and fermentation in Mesoamerica: bubbles and the sacred state of inebriation2011 Food Culture and Society 14 (4): 477-501
  • Brian Stross
H6/KF [FOOD-]1528-9796
Indigenous perception and characterization of Yanyanku and Ikpiru: two functional additivies for the fermentation of African locust bean2011 Ecology of food and nutrition 50 (2): 101-14
  • Noël Akissoe
  • Paulin Azokpota
  • Pélage B. Agbobatinkpo
  • Polycarpe Kayodé
  • Rachelle Da Gbadji
H6 [ECOLOGY-]0367-0244
Three traditional fermented baobab foods from Benin, Mutchayan, Dikouanyouri, and Tayohounta: preparation, properties, and consumption2010 Ecology of food and nutrition 49 (4): 279-97
  • A.R. Linneman
  • D.O. Gayet
  • F.J. Chadare
  • M.J.R. Nout
  • P. Azokpota
H6 [ECOLOGY-]0367-0244
Ergosterol (5, 7, 22-ergostatrien-3Beta-ol) as a potential biomarker for alcohol fermentation in lipid residues from prehistoric pottery2010 Journal of archaeological science 37 (12): 3263-8
  • Christina Karlsson
  • Sven Isaksson
  • Thomas Eriksson
H6/KE [JOURNAL-]0305-4403
Nutritive composition of Tarag, the traditional naturally-fermented goat milk in China2009 Ecology of food and nutrition 48 (2): 112-22
  • Menghebilige
  • Heping Zhang
  • Jungguo Wang
  • Yongfu Chen
  • Yueying Yun
H6 [ECOLOGY-]0367-0244
Traditional processing of masau fruits (Ziziphus mauritiana) in Zimbabwe2008 Ecology of food and nutrition 47 (1): 95-107
  • Loveness K. Nyanga
  • Marcel H. Zwietering
  • Martinus J. R. Nout
  • Tendekayi H. Gadaga
  • Teun Boekhout
H6 [ECOLOGY-]0367-0244
The issue of Palóc Kiszi and the sour gustatory direction2007 Ethnographia 118 (1): 1-14
  • Attila Paládi-Kovács
H6/KVN [ETHNOGRAPHIA-]0014-1798English summary
Preparation techniques and nutritive value of fermented foods from the Khasi tribes of Meghalaya2006 Ecology of food and nutrition 45 (1): 27-38
  • D. Agrahar-Murugkar
  • G. Subbulakshmi
H6 [ECOLOGY-]0367-0244
Indigenous fermented food and beverages: a potential for economic development of the high altitute societies in Uttaranchal2004 Journal of human ecology 15 (1): 45-9
  • B. Roy
  • B. S. Majila
  • Nehal A. Farooquee
  • Prakash C. Kala
Phsycho-chemical properties of Sobia: a traditional fermented beverage in western province of Saudi Arabia2003 Ecology of food and nutrition 42 (1): 25-35
  • Mustafa A. A. Gassem
Effect of fermentation on the nutrient and antinutrient composition of Baobab (Adansonia digitata) seeds and rice (Oryza sativa) grains2003 Ecology of food and nutrition 42 (4/5): 265-77
  • N. M. Nnam
  • P. N. Obiakor
Effect of fermentation on phytic acid and in vitro availability of calcium and iron of [doli ki roti] - an indigenously fermented Indian bread2002 Ecology of food and nutrition 41 (3): 243-53
  • Anshu Bhatia
  • Neelam Khetarpaul
Nitrogen and mineral utilization of young children fed blends of fermented or unfermented corn (Zea mays L.) African yam bean (Sphenostylis stenocarpa) and cowpea (Vigna unguiculata)1999 Ecology of food and nutrition 38 (1): 21-34
  • N. M. Nnam
Sensory properties of confectioneries based on corn, cowpea and African yam bean, using village scale technology1999 West African journal of archaeology 29 (1/2): 94-7
  • N. M. Nnam
0331-3158in special issue 'Africa's indigenous technology with particular reference to Nigeria'
Development of products incorporating fermented rice-legume-whey blends: effect on phytic acid content and availability (in vitro) of calcium and iron1998 Ecology of food and nutrition 36 (6): 491-500
  • N. Khetarpaul
  • Sharma Anshu
Anthropological and ethological aspects of alimentary rites in Sicily1998 Rivista di antropologia 76: 439-41
  • Anna Maria de Majo
  • Giovanni Grotta
H6 [SOCIETA-]0085-5723in Proceedings of the International Congress 'The road of food habits in the Mediterranean area' Naples, 26 - 30 May 1997
The primitive characters of "funazushi" in Ohmi: about the prototype of "narezushi", fermented fish, in Japan1993 Bulletin of the National Museum of Ethnology. Osaka 18 (1): 99-118
  • T Hibino
English summary
Effect of fermentation, malted flour treatment and drum drying on nutritional quality of "uji"1992 Ecology of food and nutrition 28 (4): 271-7
  • S K Mbugua
The antimicrobial activity of fermented uji1992 Ecology of food and nutrition 28 (3): 191-8
  • J Njenga
  • S K Mbugua