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TitleDateReferenceAuthorsCall #ISSN
New data on amyloytic fermentation in the Amazon 2022 Boletim do Museu Paraense Emílio Goeldi ciências humanas 17 (3): 1-16
  • Alessandro Barghini
 H6/KUL [BOLETIM-] 1981-8122
Cooking and commensality along the Bering food bridge 2021 Etudes inuit 45 (1-2): 259-82
  • Igor Pasternak
  • Sveta Yamin-Pasternak
 *H6/KUB [ETUDES-] 0701-1008
Predigestion as an evolutionary impetus for human use of fermented food 2021 Current anthropology (Supplement) 62 (24): S207-19
  • Elizabeth K. Mallott
  • Katherine R. Amato
  • Maria Luisa Savo Sardaro
  • Paula D'Almeida Maia
 H6 [CURRENT-] 0011-3204
Cultures of fermentation: living with microbes. An introduction to Supplement 24 2021 Current anthropology (Supplement) 62 (24): S197-206
  • Christina Warinner
  • Jessica Hendy
  • Mark Aldenderfer
  • Matthäus Rest
 H6 [CURRENT-] 0011-3204
Toward a global ecology of fermented foods 2021 Current anthropology (Supplement) 62 (24): S220-32
  • John Wilson
  • Lauren M. Nichols
  • Michael C. Gavin
  • Robert R. Dunn
 H6 [CURRENT-] 0011-3204
Prehistoric fermentation, delayed-return economies, and the adoption of pottery technology 2021 Current anthropology (Supplement) 62 (24): S233-41
  • Oliver E. Craig
 H6 [CURRENT-] 0011-3204
Seeking prehistoric fermented food in Japan and Korea 2021 Current anthropology (Supplement) 62 (24): S242-55
  • Shinya Shoda
 H6 [CURRENT-] 0011-3204
Cultured milk. Fermented dairy foods along the southwest Asian-European neolithic trajectory 2021 Current anthropology (Supplement) 62 (24): S256-75
  • Alisa Scheibner
  • Eva Rosenstock
  • Julia Ebert
 H6 [CURRENT-] 0011-3204
Missing microbes and other gendered microbiopolitics in bovine fermentation 2021 Current anthropology (Supplement) 62 (24): S276-86
  • Megan Tracy
 H6 [CURRENT-] 0011-3204
Living machines go wild. Policing the imaginative horizons of synthetic biology 2021 Current anthropology (Supplement) 62 (24): S287-97
  • Eben Kirksey
 H6 [CURRENT-] 0011-3204
The nectar of life. Fermentation, soil health, and bionativism in Indian natural farming 2021 Current anthropology (Supplement) 62 (24): S311-22
  • Daniel Münster
 H6 [CURRENT-] 0011-3204
Microbial antagonism in the Trentino Alps. Negotiating spacetimes nad ownership through the production of raw milk cheese in alpine high mountain summer pastures 2021 Current anthropology (Supplement) 62 (24): S323-32
  • Roberta Raffaetà
 H6 [CURRENT-] 0011-3204
Protecting perishable values. Timescapes of moving fermented foods across oceans and international borders 2021 Current anthropology (Supplement) 62 (24): S333-42
  • Heather Paxson
 H6 [CURRENT-] 0011-3204
Enduring cycles. Documenting darirying in Mongolia and the Alps 2021 Current anthropology (Supplement) 62 (24): S343-8
  • Björn Reichhardt
  • Christina Warinner
  • Matthäus Rest
  • Zoljargal Enkh-Amgalan
 H6 [CURRENT-] 0011-3204
Preserving the microbial commons. Intersections of ancient DNA, cheese making, and bioprospecting 2021 Current anthropology (Supplement) 62 (24): S349-60
  • Matthäus Rest
 H6 [CURRENT-] 0011-3204
Taste-shaping-natures. Making novel miso with charismatic microbes and new nordic fermenters in Copenhagen 2021 Current anthropology (Supplement) 62 (24): S361-75
  • Jamie Lorimer
  • Joshua Evans
 H6 [CURRENT-] 0011-3204
Bamboo shoot in our blood. Fermenting flavors and identities in northeast India 2021 Current anthropology (Supplement) 62 (24): S376-87
  • Dolly Kikon
 H6 [CURRENT-] 0011-3204
Fermentation in post-antibiotic worlds. Tuning in to sourdough workshops in Finland 2021 Current anthropology (Supplement) 62 (24): S388-98
  • Salla Sariola
 H6 [CURRENT-] 0011-3204
From immunity to collaboration. Microbes, waste, and antitoxic politics 2021 Current anthropology (Supplement) 62 (24): S298-310
  • Amy Zhang
 H6 [CURRENT-] 0011-3204
Ethnohistoric review of amylolytic fermentation in Amazonia 2020 Boletim do Museu Paraense Emílio Goeldi ciências humanas 15 (2): 1-23
  • Alessandro Barghini
 H6/KUL [BOLETIM-] 1981-8122
Swedish fermented herring as a marker of rural identity: the Alfta surströmmingsskiva 2019 Food Culture and Society 22 (4): 407-22
  • Mathias Ephrahim Nygaard
 H6/KF [FOOD-] 1751-7443
Tasty waste: industrial fermentation and the creative destruction of MSG 2019 Food Culture and Society 22 (5): 548-65
  • Sarah E. Tracy
 H6/KF [FOOD-] 1751-7443
Swedish fermented herring as a marker of rural identity: the Alfta surströmmingsskiva 2019 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 Fukui 2019 Bulletin of the National Museum of Ethnology (Osaka) 44 (2): 291-322
  • Shingo Hamada
 H6 [OSAKA-] 0385-180X
Conserver un aliment vivant. Entretien et circulation d'un ferment: le cas du kéfir 2018 Techniques et culture (69): 181-3
  • Christophe Lavelle
  • Émilien Schultz
  • Renaud Debailly
 *H6 [TECHNIQUES-] 0248-6016
The archaeology of Neolithic cooking traditions: archaeobotanical approaches to baking, boiling, and fermenting 2018 Archaeology International (21): 101-21
  • Dorian Q. Fuller
  • Lara Gonzalez Carretero
 H6/KE [INTERNATIONAL-] 1463-1725
Breadfruit fermentation in Pohnpei, Micronesia: site formation, archaeological visibility, and interpretive strategies 2018 Journal of island and coastal archaeology 13 (1): 109-31
  • Maureece J. Levin
 H6/KE [ISLAND-] 1556-4894
Cauim: food or intoxicant? 2018 Boletim do Museu Paraense Emílio Goeldi ciências humanas 13 (3): 561-71
  • Alessandro Barghini
 H6/KUL [BOLETIM-] 1981-8122
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-] 0716-1182
Something rotten in Scandinavia: the world's earliest evidence of fermentation 2016 Journal of archaeological science 66 (): 169-80
  • Adam Boethius
 H6/KE [JOURNAL-] 0305-4403
Morphology of Jê vessels in corn cauim production in Vereda III: a proposal 2016 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-] 0103-9709
"Please pass the salt" - an ethnoarchaeological study of salt and salt fermented fish production, use and trade in northeast Thailand 2015 Journal of Indo-Pacific archaeology 37 (): 4-13
  • Andrea Yankowski
  • Nigel Chang
  • Puangtip Kerdsap
 H6/KE [INDO-PACIFIC PREHISTORY ASSOCIATION. Bulletin.] 2375-0510
The thing in a jar: mushrooms and ontological speculations in post-Yugoslavia 2015 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 Mongolia 2015 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 evidence 2015 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 Albania 2014 Journal of ethnobiology 34 (1): 28-43
  • Andrea Pieroni
  • Cassandra L. Quave
 *H6 [JOURNAL-] 0278-0771
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-] 0556-6533
Traditional beverages derived from wild food plant species in the Vhembe district, Limpopo province in South Africa 2013 Ecology of food and nutrition 52 (3): 203-22
  • Isaac T. Rampedi
  • Jana Olivier
 H6 [ECOLOGY-] 0367-0244
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-] 1359-0987
Rice fermentation starters in Cambodia: cultural importance and traditional methods of production 2011 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 inebriation 2011 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 bean 2011 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 consumption 2010 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 pottery 2010 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 China 2009 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 Zimbabwe 2008 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 direction 2007 Ethnographia 118 (1): 1-14
  • Attila Paládi-Kovács
 H6/KVN [ETHNOGRAPHIA-] 0014-1798
Preparation techniques and nutritive value of fermented foods from the Khasi tribes of Meghalaya 2006 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 Uttaranchal 2004 Journal of human ecology 15 (1): 45-9
  • B. Roy
  • B. S. Majila
  • Nehal A. Farooquee
  • Prakash C. Kala
 0970-9274
Phsycho-chemical properties of Sobia: a traditional fermented beverage in western province of Saudi Arabia 2003 Ecology of food and nutrition 42 (1): 25-35
  • Mustafa A. A. Gassem
 0367-0244
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