In the course of the last ten years, the production of flour from wildplants has been unequivocally documented starting from the UpperPalaeolithic. This has opened up new prospects for studying both thenutrition and the technological skills of Homo sapiens in Europe 30,000years ago

Making flour in the Palaeolithic Europe: new perspectives on nutritional challenges from vegetal food processing / Anna Revedin, Biancamaria Aranguren, Silvia Florindi,Emanuele Marconi, Marta Mariotti Lippi, Annamaria Ronchitelli. - ELETTRONICO. - (2019), pp. 40-40. (Intervento presentato al convegno The 3rd Meeting of the Association for Ground Stone Research tenutosi a Copenhagen nel 12-15 settembre 2019).

Making flour in the Palaeolithic Europe: new perspectives on nutritional challenges from vegetal food processing

Marta Mariotti Lippi;
2019

Abstract

In the course of the last ten years, the production of flour from wildplants has been unequivocally documented starting from the UpperPalaeolithic. This has opened up new prospects for studying both thenutrition and the technological skills of Homo sapiens in Europe 30,000years ago
2019
Ground Stone Tools and Past Foodways
The 3rd Meeting of the Association for Ground Stone Research
Copenhagen
12-15 settembre 2019
Anna Revedin, Biancamaria Aranguren, Silvia Florindi,Emanuele Marconi, Marta Mariotti Lippi, Annamaria Ronchitelli
4b - Riassunto in atti di congresso
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Utilizza questo identificatore per citare o creare un link a questa risorsa: https://hdl.handle.net/2158/1180631
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