Relevant bibliographies by topics / Culina pottery

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Academic literature on the topic 'Culina pottery'

Author: Grafiati
Published: 4 June 2021
Last updated: 9 February 2022

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Journal articles on the topic "Culina pottery"

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Courel, Blandine, Harry K. Robson, Alexandre Lucquin, Ekaterina Dolbunova, Ester Oras, Kamil Adamczak, Søren H. Andersen, et al. "Organic residue analysis shows sub-regional patterns in the use of pottery by Northern European hunter–gatherers." Royal Society Open Science 7, no. 4 (April 2020): 192016. http://dx.doi.org/10.1098/rsos.192016.

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The introduction of pottery vessels to Europe has long been seen as closely linked with the spread of agriculture and pastoralism from the Near East. The adoption of pottery technology by hunter–gatherers in Northern and Eastern Europe does not fit this paradigm, and its role within these communities is so far unresolved. To investigate the motivations for hunter–gatherer pottery use, here, we present the systematic analysis of the contents of 528 early vessels from the Baltic Sea region, mostly dating to the late 6th–5th millennium cal BC, using molecular and isotopic characterization techniques. The results demonstrate clear sub-regional trends in the use of ceramics by hunter–gatherers; aquatic resources in the Eastern Baltic, non-ruminant animal fats in the Southeastern Baltic, and a more variable use, including ruminant animal products, in the Western Baltic, potentially including dairy. We found surprisingly little evidence for the use of ceramics for non-culinary activities, such as the production of resins. We attribute the emergence of these sub-regional cuisines to the diffusion of new culinary ideas afforded by the adoption of pottery, e.g. cooking and combining foods, but culturally contextualized and influenced by traditional practices.
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Fuller, Dorian Q. "Ceramics, seeds and culinary change in prehistoric India." Antiquity 79, no. 306 (December 2005): 761–77. http://dx.doi.org/10.1017/s0003598x00114917.

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Cuisine, argues the author, is like language – it can be adopted, adapted or modified through time. The evidence from actual words for food is also used, together with seed assemblages and types of pottery to chronicle changing food cultures in Neolithic and later India. While some new food ideas (like African millets) were incorporated into existing agricultural practice as substitute crops, others such as the horsegram and mungbean appear to have moved from south to north with their pots (and probably the appropriate recipes) as a social as well as a dietary innovation.
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쇼다신야. "Reconstructing Culinary Practices Based on Pottery Residue Analysis: Review and Prospects." Journal of Korean Field Archaeology ll, no. 16 (March 2013): 121–43. http://dx.doi.org/10.35347/jkfa.2013..16.121.

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Bray, Tamara L. "Inka Pottery as Culinary Equipment: Food, Feasting, and Gender in Imperial State Design." Latin American Antiquity 14, no. 1 (March 2003): 3–28. http://dx.doi.org/10.2307/972233.

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AbstractIn this paper, the imperial Inka ceramic assemblage is examined in terms of its functional and culinary significance. Information culled from ethnohistoric sources, archaeological reports, and ethnographic studies is used to draw functional inferences about Inka vessel forms and to outline the features of an imperial “haute cuisine.” In the Inka empire, the relationship between rulers and subjects was largely mediated through the prestation of food and drink. The elaboration of a distinctive state vessel assemblage suggests a conscious strategy aimed at creating material symbols of class difference in the context of state-sponsored feasting events. An empire-wide analysis of the distribution of Inka vessels indicates the particular importance of the tallnecked jar form (aríbalo) to state strategies in the provinces. Analyzing Inka pottery as culinary equipment highlights the links among food, politics, and gender in the processes of state formation. Such an approach also illuminates the important role of women in the negotiation and consolidation of Inka state power.
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Bray, Tamara L. "Inka Pottery as Culinary Equipment: Food, Feasting, and Gender in Imperial State Design." Latin American Antiquity 14, no. 1 (March 2003): 3. http://dx.doi.org/10.2307/972232.

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6

Arthur, John W. "Culinary Crafts and Foods in Southwestern Ethiopia: An Ethnoarchaeological Study of Gamo Groundstones and Pottery." African Archaeological Review 31, no. 2 (March 5, 2014): 131–68. http://dx.doi.org/10.1007/s10437-014-9148-5.

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Vieugué, Julien, Yosef Garfinkel, Omry Barzilai, and Edwin C. M. van den Brink. "Pottery function and culinary practices of Yarmukian societies in the late 7th millennium cal. BC: First results." Paléorient 42, no. 2 (2016): 97–115. http://dx.doi.org/10.3406/paleo.2016.5722.

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Lubiarz, Magdalena, Wojciech Goszczyński, and Elżbieta Cichocka. "INVERTEBRATES INHABITING CULINARY HERBS GROWN UNDER COVER." Journal of Plant Protection Research 53, no. 4 (October 1, 2013): 333–37. http://dx.doi.org/10.2478/jppr-2013-0050.

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Abstract The study contains the list of invertebrates collected from culinary herbs (Allium schoenoprasum, Anethum graveolens, Anthriscus sp., Petroselinum crispum, Coriandrum sativum, Artemisia dracunculus, Eruca sativa, Melissa officinalis, Mentha arvensis, Mentha xpiperita, Ocimum basilicum, Origanum majorana, Origanum vulgare, Salvia officinalis, Thymus vulgaris, Rosmarinus sp.) in greenhouses, under plastic-film covers, and at mother farms. The study provides information about the times of the year when these invertebrates settle on the herbs, and about the specific character of cultivating such plants. Even a few individual arthropods on culinary herbs cannot be tolerated and eliminating arthropods by using chemicals is unacceptable. For these reasons, those plants on which the arthropods have settled must be removed from greenhouses and destroyed. Biological pest control is also recommended. Some species of the observed invertebrates are encountered in a greenhouse year-round (Myzus persicae, Aphis gossypii, Ovatus mentharius, Aulacorthum solani, Eupteryx sp., Trialeurodes vaporariorun, larvae of Thysanoptera) while others appear only during the periods of spring migrations (Cavariella aegopodi) or autumn migrations (Aphis fabae, Dysaphis crataegii, butterflies from the subfamily Hadeninae). Peppermint had already been inhabited by O. mentharius on mother farms, and O. mentharius probably hibernated on farms as well. Potted peppermint seedlings brought from mother farms to greenhouses had already been inhabited by that aphid species. Some invertebrates were associated with a substrate (Sciaridae) while the appearance of others coincided with the development of algae (Ephydridae: Scatella sp.).
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Schroeder, J. R., and Alice Le Duc. "Propagation of Selected Culinary and Ornamental Herbs." HortScience 31, no. 4 (August 1996): 633e—634. http://dx.doi.org/10.21273/hortsci.31.4.633e.

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Ten culinary and ornamental herbs were evaluated for time and quality of rooting of tip cuttings. The taxa included in the study were oregano (Origanum vulgare), lemon thyme (Thymus ×citriodorata), applemint (Mentha suavolens), Persian catnip (Nepeta ×faassenii), lemon balm (Melissa officinalis), southernwood (Artemisia abrotanum), caraway thyme (Thymus herba-barona), hyssop (Hyssopus officinalis), `Blue Wonder' catnip (Nepeta `Blue Wonder'), pineapplemint (Mentha suavolens var. variegata). Four replicates of each species were used. The cuttings, untreated and rooting hormone treated, were placed under intermittent mist, then cuttings potted when a 1- to 1.5-inch root ball had developed. Most of the stock suffered from some chlorosis during rooting; southernwood cuttings particularly displayed severe chlorosis which was overcome with 2 weeks of constant-feed fertilizer after potting. Oregano displayed the best results, rooting in seven days with or without treatment. It produced a sellable 4-inch pot in 31 days from sticking the cuttings. Lemon thyme, applemint, Persian catnip, and lemon balm all rooted in 14 days if treated. No difference was observed in days to rooting between treated and untreated lemon thyme. Untreated cuttings of lemon balm, applemint, and Persian catnip rooted in 25 to 30 days. Treated applemint cuttings not only rooted more quickly but produced a marketable 4-inch pot in significantly less time. Southernwood and caraway thyme rooted in 25 days, with no significant difference between treated and untreated cuttings. Hyssop, pineapplemint, and `Blue Wonder' catnip took about 30 days, also with no significant difference between treated and untreated cuttings.
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Lyons, Diane. "Perceptions of Consumption: Constituting Potters, Farmers and Blacksmiths in the Culinary Continuum in Eastern Tigray, Northern Highland Ethiopia." African Archaeological Review 31, no. 2 (March 15, 2014): 169–201. http://dx.doi.org/10.1007/s10437-014-9149-4.

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Books on the topic "Culina pottery"

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Mexicaltzingo: Arqueología de un reino culhua-mexica. México, D.F: Instituto Nacional de Antropología e Historia, 2006.

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author, Maggetti Marino, Heimann, Gabriele, writer of added text, and Maggetti, Jasmin, writer of added text, eds. Ancient and historical ceramics: Materials, technology, art and culinary traditions. Stuttgart: Schweizerbart Science Publishers, 2014.

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Book chapters on the topic "Culina pottery"

1

Harris, Siân. "Glorious Food? The Literary and Culinary Heritage of the Harry Potter Series." In J. K. Rowling: Harry Potter, 8–21. London: Macmillan Education UK, 2012. http://dx.doi.org/10.1007/978-1-137-28492-1_2.

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Morgan, Lynette. "Background and history of hydroponics and protected cultivation." In Hydroponics and protected cultivation: a practical guide, 1–10. Wallingford: CABI, 2021. http://dx.doi.org/10.1079/9781789244830.0001.

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Abstract Along with new types of protected cropping structures, materials and technology, the range and diversity of hydroponic crops grown are also expanding. While the greenhouse mainstays of nursery plants, tomatoes, capsicum, cucumber, salad vegetables and herbs will continue to expand in volume, newer, speciality and niche market crops are growing in popularity. These include new cut flower species, potted plants and ornamental crops, and a growing trend in the commercial production of medicinal herbs using high-technology methods such as aeroponics. Exotic culinary herbs such as wasabi, dwarf fruiting trees and spices such as ginger and vanilla are now grown commercially in protected cropping structures, while many home gardeners continue to take up hydroponics and protected cropping as both a hobby and a means of growing produce. Protected cropping and hydroponic methods will further their expansion into hostile climates which never previously allowed the production of food.
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Bajčev, Olga. "Painted pottery and culinary practices:." In Social Dimensions of Food in the Prehistoric Balkans, 86–108. Oxbow Books, 2018. http://dx.doi.org/10.2307/j.ctvh1dsx3.9.

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