Relevant bibliographies by topics / Prehistoric cooking

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters

Academic literature on the topic 'Prehistoric cooking'

Author: Grafiati
Published: 5 June 2025
Last updated: 24 June 2025

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Journal articles on the topic "Prehistoric cooking"

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Kirchengast, Nisa Iduna, and Dominik Hagmann. "Grubenkochen. Eine experimentalarchäologische Untersuchung." Archäologie Österreichs 28 (2017), no. 1–2 (2019): 39–45. https://doi.org/10.5281/zenodo.3612771.

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The paper describes an archaeological experiment which&nbsp;was conducted during the&nbsp;course &quot;Experimental Archaeology&quot; held&nbsp;at the Department of Prehistory and Historical Archeology at the University of Vienna from June 30th to July 2nd 2017. The aim of the experiment was to provide new insights on handling&nbsp;<em>cooking pits&nbsp;</em>which formed an&nbsp;integral part of&nbsp;prehistoric cooking technology.
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Wood, Jacqui. "Food and drink in European prehistory." European Journal of Archaeology 3, no. 1 (2000): 89–111. http://dx.doi.org/10.1179/eja.2000.3.1.89.

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There is a wealth of archaeological evidence, from bones excavated in prehistoric middens, piles of fruit stones and sea shells, that give us concrete indications of food consumed at various prehistoric sites around Europe. In addition to this information, we have pollen analysis from settlement sites and charred plant macrofossils. Wetland archaeology informs us in much more detail about not only the types of foods that were being eaten in prehistory but also, in some cases, their cooking techniques. This paper will explore whether or not a popular misconception about the daily diet in prehistory has its roots in the analysis of stomach contents of various bog bodies found in Europe.
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Dimoula, Anastasia, Zoï Tsirtson, and Soultana Maria Valamoti. "Ceramic Cooking Dishes in the Prehistoric Aegean: Variability and Uses." Hesperia: The Journal of the American School of Classical Studies at Athens 91, no. 1 (2022): 1–61. http://dx.doi.org/10.2972/hesperia.91.1.0001.

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Finola, Finlay. "Ballyrisode Fulacht Fia: A New Bronze Age Site on The Mizen." Skibbereen Historical Journal 15, no. 2019 (2019): 104–11. https://doi.org/10.5281/zenodo.3247880.

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Fulacht Fia is the term used in Irish Archaeology for prehistoric water-boiling sites, probably Bronze Age. Although there are several functional possibilities, they were most likely used as communal cooking places. The Ballyrisode example occupies the inter-tidal zone. Local folklore associates this site with Early Modern pirate activity.
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Turpin, Jeff P. "Uncommon Cooking Technologies at Two Prehistoric Sites in South-Central Texas." Plains Anthropologist 56, no. 219 (2011): 285–92. http://dx.doi.org/10.1179/pan.2011.021.

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Andrus, C. Fred T., and Douglas E. Crowe. "Alteration of Otolith Aragonite: Effects of Prehistoric Cooking Methods on Otolith Chemistry." Journal of Archaeological Science 29, no. 3 (2002): 291–99. http://dx.doi.org/10.1006/jasc.2001.0694.

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Christyawaty, Eny. "Teknik Tatap – Landas di Sentang, Tanjung Tiram, Batubara, Sumatera Utara (Teknik Pembuatan Tembikar Tradisi Neolitik)." Berkala Arkeologi Sangkhakala 13, no. 25 (2018): 42–52. http://dx.doi.org/10.24832/bas.v13i25.186.

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AbstractPottery is one of the old cultural product when people lived in prehistoric times. Humans have known and to make pottery from clay material since humans feel the need for containers for storing and cooking food. Pottery has a very important role in society life. Making pottery with a paddle anvile technique is a technique known in neolithic culture. Until now, these techniques are still used in several places in Indonesia, such as in Sentang, Tanjung Tiram, North Sumatera
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Hastorf, Christine A., and Michael J. DeNiro. "Reconstruction of prehistoric plant production and cooking practices by a new isotopic method." Nature 315, no. 6019 (1985): 489–91. http://dx.doi.org/10.1038/315489a0.

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Schiffer, Michael Brian, James M. Skibo, Tamara C. Boelke, Mark A. Neupert, and Meredith Aronson. "New Perspectives on Experimental Archaeology: Surface Treatments and Thermal Response of the Clay Cooking Pot." American Antiquity 59, no. 2 (1994): 197–217. http://dx.doi.org/10.2307/281927.

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This paper examines pottery technology and change through the eyes of the experimental archaeologist. A new vision is presented of experimental archaeology and the role its findings can play in archaeological explanation. It is argued that the most useful results of experimental archaeology are best obtained with long-term research programs. This perspective is illustrated by a case study of the relations between surface treatments (interior and exterior) and thermal performance in cooking pots. The experiments indicate that surface treatments like texturing, organic coatings, and smudging have marked impacts on thermal shock cracking and on thermal spalling in simulated cooking. It is emphasized that the findings of experimental archaeology, expressed as correlates, can be employed in explanations of prehistoric technological change, but only when embedded in more inclusive correlate theories and coupled with the requisite contextual information.
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Hart, John P., and William A. Lovis. "A Re-Evaluation of the Reliability of AMS Dates on Pottery Food Residues from the Late Prehistoric Central Plains of North America: Comment on Roper (2013)." Radiocarbon 56, no. 1 (2014): 341–53. http://dx.doi.org/10.2458/56.16898.

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Ancient carbon reservoirs in freshwater bodies have the potential to introduce ancient carbon into charred cooking residues adhering to pottery wall interiors when aquatic organisms are parts of cooked resource mixes. This ancient carbon results in old apparent ages when these cooking residues are subjected to accelerator mass spectrometry dating, the so-called freshwater reservoir effect (FRE). Roper's (2013) assessment of the FRE on14C ages from cooking residue in the Central Plains is only the second such peer-reviewed regional assessment in eastern North America. Roper suggests that 13 of 2314C ages on residue are too old as a result of ancient carbon from fish or leached from shell temper or old carbon introduced via maize nixtamalization. Herein, we re-assess Roper's data set of14C ages on cooking residues and annual plants and argue that she is mistaken in her assessment of the accuracies of14C ages from residues. This outcome is placed in the context of the larger FRE literature.
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Dissertations / Theses on the topic "Prehistoric cooking"

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West, Steven Michael 1962. "Temper, thermal shock and cooking pots: A study of tempering materials and their physical significance in prehistoric and traditional cooking pottery." Thesis, The University of Arizona, 1992. http://hdl.handle.net/10150/291609.

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Prehistoric and traditional ceramics contain a wide range of tempers (non-plastic inclusions), including sand, sherd (grog), sponge spicules, phytoliths (siliceous bark ash), diatomite, organic fibers, shell, calcite, mica and asbestos. The use of these materials in traditional and archaeological ceramics and their association with cooking pottery and thermal shock resistance are examined. The thermal shock parameters that are relevant to low-fired ceramics are identified and tested. The primary factor in the thermal shock resistance is identified as fracture toughness. By increasing the amount and size range of temper additions, and by selecting tempers that are platy and fibrous, fracture toughness can be enhanced. Secondary factors include porosity, thermal expansion and relative strength. These parameters are tested employing fracture energy and thermal expansion measurements, and quench tests.
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Brennan, Emily J. "Investigating Cooking in Prehistory| Results from a Bone Boiling Experiment." Thesis, The George Washington University, 2015. http://pqdtopen.proquest.com/#viewpdf?dispub=1600242.

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<p> The universality and importance of cooking both culturally and biologically is well established. Knowing when, where, and how in the archaeological record human groups began employing this practice can help answer questions concerning the timing and mechanism of both behavioral and anatomical changes in hominins. Identifying cooking in the archaeological record, however, is a complex taphonomic issue. When, where, and how hominins started controlling fire in the past is a greatly debated topic. Analyses of microscopic traces in soil and on bone may offer new lines of taphonomic evidence needed to demonstrate a specific use for fire. Specific cooking practices may also leave behind specific traces of macro-, micro-, faunal, and artifactual evidence. Previous research showed no change in the mineral component of human bone when boiled. To test the hypothesis that crystallinity changes also do not occur under low intensity thermal alteration, domestic pig limb bones were boiled for varying lengths of time. This study determined that even at longer periods of boiling, no observable change is observed in the crystallinity of the hydroxyapatite of bone. What was noted, however, was the existence of patina fractures on fleshed bone when boiled to certain lengths of time. Continued study of this novel observation may offer new insights into what degree of thermal intensity is needed for certain macroscopic observations and what micro- or primary structural properties of bone account for them. Other methods that examine the microstructure of bone may be able to detect changes that occur with low intensity thermal alteration that are unrelated to the state of the hydroxyapatite minerals. Further investigation is needed to understand which methods are best able, if possible, to identify differences that occur in bone that undergoes different diagenetic processes (i.e. weathering vs. low intensity thermal alteration vs. high intensity thermal alteration). Such investigations can illuminate how fire was utilized in the past.</p>
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Heron, Carl P., and O. E. Craig. "Aquatic Resources in Foodcrusts: Identification and Implication." 2015. http://hdl.handle.net/10454/9355.

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No<br>Foodcrusts, the charred surface deposits on pottery vessel surfaces, provide a rich source of data regarding container function. This article reviews recent applications focusing on the detection of aquatic resources (marine and freshwater) in pottery vessels using a range of analytical approaches including bulk isotope measurements of carbon and nitrogen, lipid biomarker analysis, and compound-specific carbon isotope determinations. Such data can help to evaluate the presence of reservoir effects when undertaking radiocarbon dating of foodcrust samples. In particular, molecular and isotopic analysis can aid in the selection of suitable candidates for C-14 where it can be demonstrated that aquatic resources are unlikely to contribute to the residue. Prospects for compound-specific C-14 analysis of lipids in foodcrusts and ceramic-absorbed residues are also discussed.
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Books on the topic "Prehistoric cooking"

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Renfrew, Jane. Food and cooking in prehistoric Britain: History and recipes. English Heritage, 1985.

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Mason, Hayley. The 30 day guide to paleo cooking. Victory Belt Pub., 2013.

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Press, Sonoma. Paleo for beginners: The guide to getting started. Sonoma Press, 2013.

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Marsden, Keris. The Paleo primer: A jump-start guide to losing body fat and living primally! Primal Blueprint Publishing, 2013.

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Wood, Jacqueline. Prehistoric Cooking. Tempus Publishing, Limited, 2001.

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Food and Cooking in Prehistoric Britain (Food & Cooking in Britain). English Heritage, 1985.

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(Foreword), Loyd Grossman Obe, ed. Prehistoric Cookery: Recipes & History (Cookery). English Heritage, 2005.

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Origins of Cooking: Palaeolithic and Neolithic Cooking. Phaidon Press Limited, 2021.

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Byrd, Melanie, and John P. Dunn, eds. Cooking through History. ABC-CLIO, LLC, 2021. http://dx.doi.org/10.5040/9798216184744.

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From the prehistoric era to the present, food culture has helped to define civilizations. This reference surveys food culture and cooking from antiquity to the modern era, providing background information along with menus and recipes. Food culture has been central to world civilizations since prehistory. While early societies were limited in terms of their resources and cooking technology, methods of food preparation have flourished throughout history, with food central to social gatherings, celebrations, religious functions, and other aspects of daily life. This book surveys the history of cooking from the ancient world through the modern era. The first volume looks at the history of cooking from antiquity through the Early Modern era, while the second focuses on the modern world. Each volume includes a chronology, historical introduction, and topical chapters on foodstuffs, food preparation, eating habits, and other subjects. Sections on particular civilizations follow, with each section offering a historical overview, recipes, menus, primary source documents, and suggestions for further reading. The work closes with a selected, general bibliography of resources suitable for student research.
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Byrd, Melanie, and John P. Dunn, eds. Cooking through History. ABC-CLIO, LLC, 2021. http://dx.doi.org/10.5040/9798216184737.

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From the prehistoric era to the present, food culture has helped to define civilizations. This reference surveys food culture and cooking from antiquity to the modern era, providing background information along with menus and recipes. Food culture has been central to world civilizations since prehistory. While early societies were limited in terms of their resources and cooking technology, methods of food preparation have flourished throughout history, with food central to social gatherings, celebrations, religious functions, and other aspects of daily life. This book surveys the history of cooking from the ancient world through the modern era. The first volume looks at the history of cooking from antiquity through the Early Modern era, while the second focuses on the modern world. Each volume includes a chronology, historical introduction, and topical chapters on foodstuffs, food preparation, eating habits, and other subjects. Sections on particular civilizations follow, with each section offering a historical overview, recipes, menus, primary source documents, and suggestions for further reading. The work closes with a selected, general bibliography of resources suitable for student research.
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Book chapters on the topic "Prehistoric cooking"

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Hopia, Anu, and Erik Fooladi. "Cooking Pits—Prehistoric Cooking Meets Science." In A Pinch of Culinary Science. CRC Press, 2019. http://dx.doi.org/10.1201/9780429465376-12.

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Trotter, David. "Modern Writers II: English Nausea." In Cooking With Mud. Oxford University PressOxford, 2000. http://dx.doi.org/10.1093/oso/9780198185031.003.0006.

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Abstract Like most recent critics of Daniel Deronda, I have stressed the novelty of Eliot’s conception of Grand court as an embodiment of pure malevolence. But it has to be admitted that he is in some respects ancient. For he bears, in status, manner, and sexual conduct, the mark of that tried-and-tested formula for pure malevolence, the ignobly noble rake of Gothic fiction. Eliot, indeed, goes so far as to reinforce his sempiternal qualities with a whiff of prehistoric swamp. To Gwendolen, Grandcourt seems ‘a handsome lizard of a hitherto unknown species, not of the lively, darting kind’ (DD 137). He gives his associate, Mr Lush, a look ‘as neutral as an alligator’: ‘there was no telling what might turn up in the slow-churning chances of his mind’ ( 157).
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Isaakidou, Valasia, and Paul Halstead. "Carcasses, ceramics, and cooking at Makriyalos I:." In Social Dimensions of Food in the Prehistoric Balkans. Oxbow Books, 2018. http://dx.doi.org/10.2307/j.ctvh1dsx3.8.

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Amyes, Sebastian G. B. "5. Environment and civilization." In Bacteria: A Very Short Introduction. Oxford University Press, 2022. http://dx.doi.org/10.1093/actrade/9780192895240.003.0005.

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‘Environment and civilization’ evaluates the role of bacteria in the environment and in civilization. From the rise of prehistoric man to the end of the 19th century, the main involvement of humans with bacteria had been as a result of their ability to spoil food and liquids. Cooking, food preservation, alcohol production, cheese and yogurt manufacturing, and probiotics are all developments that are important within this topic. Bacteria have always been an essential component of the disposal of human waste and have played a considerable role in body decomposition after death.
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Batool, Rabia, Tahira Batool, Fakhr Un Nisa, Farwa Khalid, and Zahra Asghar. "Ethnobotanical, Pharmacological, and Therapeutic Importance of Sesame Seeds Along With Their Role in the Biogenic Synthesis of Important Chemicals." In Therapeutic and Pharmacological Applications of Ethnobotany. IGI Global, 2024. http://dx.doi.org/10.4018/979-8-3693-1986-4.ch009.

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Sesame (Sesamum indicum) is a flowering plant belonging to the sesamum genus, sometimes referred to as benne. Since prehistoric times, people have grown sesame seeds in tropical climates all throughout the planet. One of the earliest crops to be processed for oil refining was sesame seed. There are a lot of phytochemicals in sesame seeds, both black and white, including eight primary metabolites and sixteen secondary metabolites. Sesame seeds are widely utilised in traditional medicine and cooking due to their nourishing, healing, and protecting qualities. The sesame plant is also used to create a variety of nanoparticles, including iron and silver nanoparticles. For optimal use, an examination of the ethnobotanical and medicinal applications of this very nutritious oilseed—which is also commercially significant—is appropriate. This study's main goal is to learn more about the regular benefits of sesame seeds for pharmacological, medicinal, and ethnobotanical applications.
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Eusebio, Michelle S., Philip Piper, Fredeliza Z. Campos, T. Elliott Arnold, Andrew Zimmerman, and John Krigbaum. "Using Organic Compound-Specific Stable Isotope Ratios to Identify Animals in Prehistoric Foodways of Southeast Asia." In Isotope Research in Zooarchaeology. University Press of Florida, 2022. http://dx.doi.org/10.5744/florida/9780813069418.003.0009.

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Recent advances in isotopic analysis have enabled archaeologists to move beyond subsistence and diet toward the full chaîne opératoire of foodways that includes inference of past culinary practices. Together with faunal identification, isotopic analysis of organic residues derived from ancient pottery helps to create linkages between material culture (i.e., pottery) and how animals were prepared and consumed, which, in turn, may be used to infer aspects of identity. Isotopic databases of modern animal fats have been established to differentiate organic residues by faunal category. However, these databases may be area-specific. For example, variations in carbon isotope ratios may result from myriad extrinsic factors. Southeast Asia has modern databases for assessing bulk carbon and nitrogen stable isotope ratios from charred surface residues on pottery but none for the carbon-specific organic molecules from both surface and absorbed residues. Thus, this chapter presents compound specific isotopic analysis of palmitic (C<sub>16</sub>) and stearic (C<sub>18</sub>) acids of extracted lipid residues from modern pots with known cooking histories and modern faunas from Southeast Asia. This database is compared with others, and its ability to assist in interpreting Southeast Asian prehistoric foodways is discussed.
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Studer, Jacqueline, and Daniel Pillonel. "Traditional pig butchery by the Yali people of West Papua (Irian Jaya) : an ethnographic and archaeozoological example." In Pigs and Humans. Oxford University Press, 2007. http://dx.doi.org/10.1093/oso/9780199207046.003.0028.

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Studies of traditional methods of animal slaughter, food preparation, and consumption offer archaeozoologists an excellent opportunity to study the link between human behaviour and the resulting bone assemblage. Numerous actualistic studies of butchery have been carried out by archaeologists using stone tools, often especially manufactured by the researchers (e.g. Schick &amp; Toth 1993; Laroulandie 2000). In other instances, traditional butchery practices have been documented, but in most cases the artefacts used were metal. Examples come from the Nunamiut of Alaska (Binford 1981), the Bedouin herders of Israel (Klenck 1995), the Peul cattle herders of Mali (Chenal- Velardé 1996), the !Kung hunter-gatherers of Botswana (Yellen 1977), and semi-urban, urban and village communities from Algeria, France, and Sudan respectively (Chaix &amp; Sidi Maamar 1992). Similarly, for a range of different communities, traditional food preparation and consumption practices have been documented and in many instances the resulting food residues examined (e.g. Brain 1969; Yellen 1977; Binford 1981; Gifford-Gonzalez 1989; Oliver J. 1993). In 1989, the opportunity was taken to document traditional butchery, cooking and consumption of a domestic pig by the Yali people of West Papua (or Irian Jaya). Since this community continues to use traditional artefacts made of stone and organic materials, it may offer a good analogue for the study of prehistoric butchery practices. According to the most recent suvrey available, the Yali population comprises c.30,000 people (Silzer &amp; Clouse 1991) who inhabit the eastern part of the well-known Baliem valley of west Papua. They primarily inhabit the Jayawijaya mountains of the central highlands at an altitude of between 1000 and 2000 m (Koch 1968: 85) although some Yali villages can be found at lower altitudes, down to 200 m, in the southern part of the distribution of the group (Boissière 1999: 55). Like many populations living in the mountainous regions of the island, the Yali are subsistence farmers who cultivate sweet potatoes, yam, taro, plantains, manioc, and sugarcane, and raise pigs, the latter serving a central function in their religious and social life (Koch 1968; Zöllner 1977; Boissière 1999). The men hunt small mammals and birds in the surrounding rainforests, while children and women complete their protein requirements by gathering invertebrates, fruits, mushrooms, and other plants.
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Simpson, St John. "‘Of cooking pots let him choose those made of stone’:." In Softstone: Approaches to the study of chlorite and calcite vessels in the Middle East and Central Asia from prehistory to the present. Archaeopress Publishing Ltd, 2018. http://dx.doi.org/10.2307/j.ctv1nzfvq4.17.

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Bradley, Richard, Colin Haselgrove, Marc Vander Linden, and Leo Webley. "The Expansion of Settlement (1100–250 BC)." In The Later Prehistory of North-West Europe. Oxford University Press, 2015. http://dx.doi.org/10.1093/oso/9780199659777.003.0011.

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The previous chapter addressed an important period of change, but this would not have been apparent to the scholars who devised the Three Age Model. The most important developments between 1600 and 1100 BC were most clearly evidenced in the ancient landscape and registered to a smaller extent by the metalwork finds on which the traditional scheme depends. The same is true of the evidence considered in this chapter, for it cuts across the conventional distinction between the Bronze and Iron Ages. It begins in a period when bronze was still the main metal, but also considers a time when a new kind of raw material was employed. Similarly, it ends part way through the phase usually characterized as ‘Iron Age’, so that the drastic economic and political transformations that communities experienced in the late first millennium BC can be considered separately. These provide the subject of Chapter 7. By the late Bronze Age, evidence for settlements and houses is fairly abundant, and some sparsely used parts of the landscape were occupied for the first. This expansion—which continued into the Iron Age—is associated with new agricultural techniques and a wider range of crops. The nature of settlements suggests an emphasis on small household groups as the basic unit of society. New kinds of focal sites also appeared, which may have been used for assemblies and public ceremony. They include hillforts in upland regions, while other communal centres may have played the same role in lowland areas. Meanwhile, the trend towards less elaborate burial practices that had begun during the middle Bronze Age spread increasingly widely. Investment in funerary monuments was generally modest, and mortuary rituals displayed social distinctions in relatively subtle ways. While prestige objects were rarely placed with the dead, the deposition of metalwork in rivers and other places in the landscape increased. These metal artefacts have provided the basis for studies of long-distance interaction, and their styles have been used to define three geographically extensive traditions, in Atlantic, Nordic, and central Europe. Other ritual practices that developed during this time involved feasting and cooking.
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Konieczny, M. G. "Notes on the production of stone cooking pots in Mashhad, Iran." In Softstone: Approaches to the study of chlorite and calcite vessels in the Middle East and Central Asia from prehistory to the present. Archaeopress Publishing Ltd, 2018. http://dx.doi.org/10.2307/j.ctv1nzfvq4.21.

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