Stewing on a theme of cuisine : biomolecular and interpretive approaches to culinary changes at the transition to agriculture.
| 1. Verfasser: |
Saul, Hayley
|
|---|---|
| Ort/Verlag/Jahr: |
Oxford :
The British Academy, Oxford University Press,.
2014.
|
| Umfang/Format: |
197-214 ; 24 cm. |
| Enthalten in: | Early farmers : |
| Keine Informationen zu Zugangsbeschränkungen |
