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| Title | Date | Reference | Authors | Call # | ISSN | ||
|---|---|---|---|---|---|---|---|
| Food processing and cooking technology during the late Pithouse Period in the Mimbres Mogollon region | 2025 | Kiva 91 (1): 65-92 | *H6/KE [KIVA-] | 2051-6177 | |||
| Epidermal changes and existential transitions. The development of the human body within the framework of plant life among the Nahuas, Mexico | 2025 | Revista española de antropología americana 55 (1): 93-106 | H6/KUL [MADRID-] | 0556-6533 | |||
| The unruly possibilities of fermentive economies: preserving food diversity and sovereignty in Bulgaria | 2025 | Food Culture and Society 28 (2): 388-411 | H6/KF [FOOD-] | 1751-7443 | |||
| Making kw'éts'tel: a materialization of household food-focused labor | 2025 | Journal of anthropological archaeology 77 (): 1-20 | *H6/KE [JOURNAL-] | 0278-4165 | |||
| Perspectives on food processing and consumption through the analysis of chemical residues in pottery at the Orocú site, Costa Rica | 2024 | Anales de antropología 58 (1): 43-57 | H6/KUL [ANALES-] | 2448-6221 | |||
| Did crops expand in tandem with culinary practices from their region of origin? Evidence from ancient DNA and material culture | 2024 | Antiquity 98 (397): 12-29 | H6/KE [ANTIQUITY-] | 0003-598X | |||
| The relighting of community ovens in the Western Italian Alps as a process of commoning | 2024 | Food Culture and Society 27 (1): 242-65 | H6/KF [FOOD-] | 1751-7443 | |||
| Variation of millet grain size and cooking techniques across Asia between the late fourth and first millennia BC | 2024 | Antiquity 98 (398): 401-16 | H6/KE [ANTIQUITY-] | 0003-598X | |||
| Women, manioc and artefacts: body, gender and socialities in northwest Amazonia | 2024 | Boletim do Museu Paraense Emílio Goeldi ciências humanas 19 (1): 1-23 | H6/KUL [BOLETIM-] | 1981-8122 | |||
| Striving for a holistic approach: exploring food education through Finnish youth centers | 2024 | Food Culture and Society 27 (2): 555-72 | H6/KF [FOOD-] | 1751-7443 | |||
| Plant micro-remains in dental calculus of pre and posthispanic individuals (Baradero, province of Buenos Aires) | 2024 | Comechingonia: Revista de Arqueología 27 (2): 5-22 | 2250-7728 | ||||
| Early Holocene exploitation of taro and yam among southern East Asian hunter-gatherers | 2024 | Antiquity 98 (399): 597-615 | H6/KE [ANTIQUITY-] | 0003-598X | |||
| Contemporary observations the procurement, processing, and consumption of shellfish and seaweeds in Huanchaco, north coast of Peru: notes for interpreting archaeological assemblages | 2024 | Andean past 14 (14): 275-331 | *H6/KE [ANDEAN-] | 1055-8756 | |||
| Models of grinding stone manufacture, use, and discard from Tigrai, Ethiopia: opportunities for cultural comparisons and implications for usewear analysis | 2024 | Journal of field archaeology 49 (6): 453-67 | *H6/KE [JOURNAL-] | 2042-4582 | |||
| Starch analyses on culinary equipment from Chavin de Huantar | 2024 | Latin American antiquity 35 (3): 779-91 | *H6/KE [LATIN-] | 1045-6635 | |||
| Domestic activities and culinary practices at Lomas Entierros, Costa Rica: a perspective from chemical residues, starch grain analyses, and micro-archaeology | 2024 | Latin American antiquity 35 (3): 712-30 | *H6/KE [LATIN-] | 1045-6635 | |||
| The use of meat resources in the Celtiberian Castro of Peña Moñuz (Dehesa de Olmeda, Guadalajara) | 2024 | Munibe 75 (): 65-82 | H6/KE [MUNIBE-] | 2172-4555 | |||
| Indian time: temporality, gender, mobility | 2023 | Mexican studies 39 (1): 92-116 | *H6/KUL [MEXICAN-] | 1533-8320 | |||
| Cooking in caves: Palaeolithic carbonised plant food remains from Franchthi and Shanidar | 2023 | Antiquity 97 (391): 12-28 | H6/KE [ANTIQUITY-] | 0003-598X | |||
| Archaeological west sites indicate salal berries and acorns were staple foods on the central Northwest Coast | 2023 | Journal of northwest anthropology 57 (1): 84-113 | H6/KUB [NORTHWEST-] | 1538-2834 | |||
| Indigenous agave use in the Ocampo caves vicinity, Tamaulipas, Mexico | 2023 | American antiquity 88 (3): 344-60 | *H6/KE [AMERICAN-] | 0002-7316 | |||
| Diffusion of cassava detoxification in Africa: a reconsideration of its biocultural history | 2023 | African study monographs supplementary issue 61 (): 93-138 | H6/KY [AFRICAN-] | 0286-9667 | |||
| Cassava commercialization and reactions in producing areas: a case study in rural eastern Cameroon | 2023 | African study monographs supplementary issue 61 (): 139-64 | H6/KY [AFRICAN-] | 0286-9667 | |||
| Cupules in Cuba: a review | 2023 | Rock art research 40 (2): 186-204 | H6/KE [ROCK-] | 0813-0426 | |||
| Fuelwood collection and women’s work in Ancestral Puebloan societies on the Colorado Plateau | 2023 | Kiva 89 (4): 478-506 | *H6/KE [KIVA-] | 2051-6177 | |||
| The representation of cultural identity in Melaka Portuguese cookbooks | 2023 | Food Culture and Society 26 (5): 1215-32 | H6/KF [FOOD-] | 1751-7443 | |||
| Indigenous foodways and persistence in the Alta California mission system | 2023 | American antiquity 88 (4): 451-75 | *H6/KE [AMERICAN-] | 0002-7316 | |||
| Domestic unit or social network: vessel use-contexts in residential spaces of the central-western Santa María valley (Catamarca–Tucumán), 1–1500 A.D. | 2023 | Anales de arqueología y etnología 78 (2): 119-43 | H6/KUL [MENDOZA. Universidad Nacional de Cuyo. Instituto de Etnografia Americana. Anales] | 2591-3093 | |||
| Urbanizing food: new perspectives on food processing tools in the early Bronze Age villages and early urban centers of the southern Levant | 2023 | Journal of anthropological archaeology 72 (): 1-29 | *H6/KE [JOURNAL-] | 0278-4165 | |||
| El sendero industrial del almidón nativo en Argentina: elecciones técnicas en una cooperativa de productores | 2023 | Etnográfica: revista do Centro de Estudos de Antropologia Social 27 (3): 661-89 | H6 [ETNOGRAFICA-] | 0873-6561 | |||
| Inside the abattoir: understanding the religious and cultural dimensions of the experiences of Muslim, Jewish, and secular slaughterers in South Africa | 2023 | Culture and religion 23 (1): 1-20 | H6/KFO [SCOTTISH-] | 1475-5610 | |||
| What do we know about threshing traditional grains in Australia? | 2023 | Journal of ethnobiology 43 (4): 339-50 | *H6 [JOURNAL-] | 0278-0771 | |||
| Surviving in an age of transparency: emancipatory transparency-making in food governance in Italy | 2023 | American anthropologist 125 (3): 546-58 | *H6 [AMERICAN-] | 0002-7294 | |||
| Using thermally-altered rock as proxy for assessing cooking strategies in Early-Middle Holocene shell mounds of northwestern Guyana | 2023 | Archaeology and anthropology (Georgetown) 25 (): 153-61 | *H6/KUL [ARCHAEOLOGY-] | 0256-4353 | |||
| Feeding the ravens: clothing, food, women's work and the recollection of change in northern Iceland, 1976-82 | 2022 | Folk life 60 (1): 41-65 | H6/KVC [FOLK-] | 0008-3496 | |||
| Presence of parasite remains in historical contexts in the city of Córdoba, Argentina, in the nineteenth century | 2022 | Latin American antiquity 33 (2): 395-407 | *H6/KE [LATIN-] | 1045-6635 | |||
| Haptic heritage and the paradox of provenance within Singapore’s cottage food businesses | 2022 | Food Culture and Society 25 (2): 237-53 | H6/KF [FOOD-] | 1751-7443 | |||
| Excavations at the Iron Age village site of Fibobe II, central Zambia | 2022 | Journal of African archaeology 20 (1): 21-39 | H6/KE [JOURNAL-] | 1612-1651 | |||
| Late Woodland feasting and social networks in the lower Missouri River region | 2022 | North American archaeologist 43 (3): 184-229 | *H6/KE [NORTH-] | 0197-6931 | |||
| Food networks in migrant families: mixed methods to analyze the relationship of ingredients and food consumption strategies in Argentina | 2022 | Food Culture and Society 25 (3): 391-413 | H6/KF [FOOD-] | 1751-7443 | |||
| El Tejate a través del tiempo y el espacio | 2022 | Arqueología mexicana 28 (173): 42-9 | *H6/KUL [ARQUEOLOGIA-] | 0188-8218 | |||
| Ancient Maya embedded economies and changing ground stone densities in households at Actuncan, Belize | 2022 | Latin American antiquity 33 (3): 641-7 | *H6/KE [LATIN-] | 1045-6635 | |||
| Toasting the oatcake: an exploration of the bread iron as a utensil in hearth-baking | 2022 | Béascna: journal of folklore and ethnology 12 (): 20-46 | H6/KVC [BEASCNA-] | 1649-2137 | |||
| All practices are shared, but some more than others: sharedness of social practices and time-use in food consumption | 2022 | Journal of consumer culture 22 (1): 143-63 | H6 [JOURNAL-] | 1469-5405 | |||
| Frybread at the fair: told by Alma Ahote | 2022 | International journal of American linguistics 88 (S1): S197-S205 | H6/KK [INTERNATIONAL-] | 0020-7071 | |||
| Cooking up religion: women, culture and culinary power | 2022 | Food Culture and Society 25 (4): 647-57 | H6/KF [FOOD-] | 1751-7443 | |||
| Taste knowledge: couscous and the cook's six senses | 2022 | Journal of the Royal Anthropological Institute (New Series) 28 (2): 577-94 | H6 [JOURNAL-] | 1359-0987 | |||
| Du thé, des fromages et des cochons. Les lieux de "qualité" en anthropologie de l'alimentation | 2022 | L'Homme (241): 139-56 | H6 [HOMME-] | 0439-4216 | |||
| Igniting life: domestic hearths of the Asurini of Xingu | 2022 | Habitus: revista do Instituto Goiano de Pre-Historia e Antropologia 20 (2): 478-510 | |||||
| How food fueled language, Part I: human creativity and the coevolution of cooking and language | 2022 | Time and mind: the journal of archaeology, consciousness and culture 15 (2): 213-36 | H6/KH [TIME-] | 1751-696X |
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