אבולוציה של ייצור מזון ומשקאות מותססים (Hebrew Wikipedia)

Samuel, Delwen (1989). "Chapter 12: Their staff of life: Initial investigations on ancient Egyptian bread baking" (PDF). In Kemp, B. J. (ed.). Amarna Reports. Vol. 5. London: Egypt Exploration Society. pp. 1253–1290. ISBN 978-0-85698-109-8.
Samuel, Delwen (2000). "Chapter 22: Brewing and baking" (PDF). In Nicholson, P. T.; Shaw, I. (eds.). Ancient Egyptian materials and technology. Cambridge: Cambridge University Press. pp. 537–576. ISBN 9780521452571.

arabworldbooks.com

Arab World Books منتدى الكتاب العربي, Wine Making in Ancient Egypt, www.arabworldbooks.com

archaeology.org

When Things Got Cheesy - Archaeology Magazine, www.archaeology.org

archeolog-home.com

Rapport archeo, www.archeolog-home.com (בצרפתית)

archive.org

Dragonwagon, Crescent; Gourley, Robbin (2002). Passionate Vegetarian. Workman Publishing. p. 639. ISBN 9781563057113. נבדק ב-6 במאי 2011. {{cite book}}: (עזרה)

asianstudies.org

Chinese Tea in World History, Association for Asian Studies (באנגלית אמריקאית)

asif.org

Matan Choufan, ארץ יין עתיקה, תרבות יין חדשה, באתר Asif, ‏2022-09-11

bbc.co.uk

Briggs, Helen (17 ביולי 2018). "Prehistoric bake-off: Recipe for oldest bread revealed". BBC News. British Broadcasting Corporation. נבדק ב-17 ביולי 2018. {{cite news}}: (עזרה)

bbc.com

"'World's oldest wine' found in 8,000-year-old jars in Georgia". BBC News. 13 בנובמבר 2017. נבדק ב-19 ביוני 2020. {{cite news}}: (עזרה)

books.google.com

Braatz, Dieter; Sautter, Ulrich; Swoboda, Ingo; Robinson, Jancis (2014-08-04). Wine Atlas of Germany (באנגלית). Univ of California Press. ISBN 978-0-520-26067-2.
Holding, Deirdre (בספטמבר 2014). Armenia: with Nagorno Karabagh. The Globe Pequot Press Inc. p. 284. ISBN 9781841625553. {{cite book}}: (עזרה)
Johnson, Hugh (בספטמבר 2014). Hugh Johnson's Pocket Wine Book 2019. Octopus Publishing Group. ISBN 9781784724825. {{cite book}}: (עזרה)
"Decanter". Decanter magazine. 36, Nummers 5-8. בפברואר 2011. {{cite journal}}: (עזרה)
Hames, Gina (2010). Alcohol in World History. Routledge. p. 17. ISBN 9781317548706.
Colledge, Sue; University College, London. Institute of Archaeology (2007). The Origins and spread of domestic plants in Southwest Asia and Europe. Left Coast Press. pp. 40–. ISBN 978-1-59874-988-5. נבדק ב-5 ביולי 2011. {{cite book}}: (עזרה)
Gobbetti, Marco; Gänzle, Michael (2012). Handbook on Sourdough Biotechnology. Springer. p. 6. ISBN 978-1-4614-5425-0.
Bennett, Beverly Lynn; Sammartano, Ray (2008). The Complete Idiot's Guide to Vegan Cooking. Penguin. p. 17. ISBN 9781592577705. נבדק ב-6 במאי 2011. {{cite book}}: (עזרה)
Shurtleff, William; Aoyagi, Akiko (1979). The Book of Tempeh. Soyinfo Center. ISBN 9780060140090.

cam.ac.uk

repository.cam.ac.uk

Delwen Samuel, An archaeological study of baking and bread in New Kingdom Egypt, 1994-05-24 doi: 10.17863/CAM.15973

cambridge.org

McGuire Gibson, Muhammad Maktash, Tell Hamoukar: early city in northeastern Syria, Antiquity 74, 2000-09, עמ' 477–478 doi: 10.1017/S0003598X00059731

culturesforhealth.com

Cultures For Health, Is Tofu Fermented | All You Need to Know About Tofu Being a Fermented Soy Food, Cultures For Health, ‏2023-05-04 (באנגלית)

dartmouth.edu

home.dartmouth.edu

Study Shows Beer Drinking 9,000 Years Ago in Southern China | Dartmouth, home.dartmouth.edu, ‏2021-09-02 (באנגלית)

dictionary.com

"Tempeh". Dictionary.com.

doi.org

dx.doi.org

Mu-chou Poo, Wine & Wine Offering In The Religion Of Ancient Egypt, 2013-12-16 doi: 10.4324/9781315810621
R. Borger, A. Leo Oppenheim, Ancient Mesopotamia, Portrait of a Dead Civilization, Journal of the American Oriental Society 90, 1970-04, עמ' 327 doi: 10.2307/598171
Unknown, Excavation of the Jiahu Site in Wuyang County, Henan in 2013, Chinese Archaeology 19, 2019-11-26, עמ' 64–73 doi: 10.1515/char-2019-0005
Patrick E McGovern, Anne P Underhill, Hui Fang, Fengshi Luan, Gretchen R Hall, Haiguang Yu, Chen-shan Wang, Fengshu Cai, Zhijun Zhao, Gary M Feinman, Chemical Identification and Cultural Implications of a Mixed Fermented Beverage from Late Prehistoric China, Asian Perspectives 44, 2005-09, עמ' 249–275 doi: 10.1353/asi.2005.0026
Yimin Yang, Anna Shevchenko, Andrea Knaust, Idelisi Abuduresule, Wenying Li, Xingjun Hu, Changsui Wang, Andrej Shevchenko, Proteomics evidence for kefir dairy in Early Bronze Age China, Journal of Archaeological Science 45, 2014-05-01, עמ' 178–186 doi: 10.1016/j.jas.2014.02.005
Ruiping Yang, Yimin Yang, Wenying Li, Yidilisi Abuduresule, Xingjun Hu, Changsui Wang, Hongen Jiang, Investigation of cereal remains at the Xiaohe Cemetery in Xinjiang, China, Journal of Archaeological Science 49, 2014-09-01, עמ' 42–47 doi: 10.1016/j.jas.2014.04.020
Tate Paulette, Fermentation in Ancient Mesopotamia, Beer, Bread, and More Beer, Fermentology, 2021-01-01 doi: 10.52750/285595
McGuire Gibson, Muhammad Maktash, Tell Hamoukar: early city in northeastern Syria, Antiquity 74, 2000-09, עמ' 477–478 doi: 10.1017/S0003598X00059731
Jiajing Wang, Li Liu, Terry Ball, Linjie Yu, Yuanqing Li, Fulai Xing, Revealing a 5,000-y-old beer recipe in China, Proceedings of the National Academy of Sciences 113, 2016-06-07, עמ' 6444–6448 doi: 10.1073/pnas.1601465113
Types of Beer, Cambridge University Press, 2008-03-10, עמ' 141–162, ISBN 978-0-521-84937-1
Thomas Bintsis, Photis Papademas, The Evolution of Fermented Milks, from Artisanal to Industrial Products: A Critical Review, Fermentation 8, 2022-12, עמ' 679 doi: 10.3390/fermentation8120679
Jessica (Jessie) Hendy, The World’s Oldest Cheese and Yoghurt, Fermentology, 2021-01-01 doi: 10.52750/127020
Richard P. Evershed, Sebastian Payne, Andrew G. Sherratt, Mark S. Copley, Jennifer Coolidge, Duska Urem-Kotsu, Kostas Kotsakis, Mehmet Özdoğan, Aslý E. Özdoğan, Olivier Nieuwenhuyse, Peter M. M. G. Akkermans, Douglass Bailey, Radian-Romus Andeescu, Stuart Campbell, Shahina Farid, Ian Hodder, Nurcan Yalman, Mihriban Özbaşaran, Erhan Bıçakcı, Yossef Garfinkel, Thomas Levy, Margie M. Burton, Earliest date for milk use in the Near East and southeastern Europe linked to cattle herding, Nature 455, 2008-08-06, עמ' 528–531 doi: 10.1038/nature07180
Mélanie Salque, Peter I. Bogucki, Joanna Pyzel, Iwona Sobkowiak-Tabaka, Ryszard Grygiel, Marzena Szmyt, Richard P. Evershed, Earliest evidence for cheese making in the sixth millennium bc in northern Europe, Nature 493, 2012-12-12, עמ' 522–525 doi: 10.1038/nature11698
Indrawati Gandjar, FERMENTED FOODS | Fermentations of the Far East, Elsevier, 1999, עמ' 767–773, ISBN 978-0-12-227070-3
Yutika Narzary, Sandeep Das, Arvind Kumar Goyal, Su Shiung Lam, Hemen Sarma, Dolikajyoti Sharma, Fermented fish products in South and Southeast Asian cuisine: indigenous technology processes, nutrient composition, and cultural significance, Journal of Ethnic Foods 8, 2021-11-10, עמ' 33 doi: 10.1186/s42779-021-00109-0
Adam Boethius, Something rotten in Scandinavia: The world's earliest evidence of fermentation, Journal of Archaeological Science 66, 2016-02, עמ' 169–180 doi: 10.1016/j.jas.2016.01.008
Adam Boethius, Mathilda Kjällquist, Melanie Kielman-Schmitt, Torbjörn Ahlström, Lars Larsson, Early Holocene Scandinavian foragers on a journey to affluence: Mesolithic fish exploitation, seasonal abundance and storage investigated through strontium isotope ratios by laser ablation (LA-MC-ICP-MS), PloS One 16, 2021, עמ' e0245222 doi: 10.1371/journal.pone.0245222
Sally Grainger, The Story of Garum: Roman Fish Sauce in a Modern Context, Fermentology, 2021-01-01 doi: 10.52750/793108
Curtis, Garum and Salsamenta, BRILL, 1991-01-01, ISBN 978-90-04-37726-4
Jianan Sun, Xiaohang Yu, Bohuan Fang, Lei Ma, Changhu Xue, Zhaohui Zhang, Xiangzhao Mao, Effect of fermentation by Aspergillus oryzae on the biochemical and sensory properties of anchovy (Engraulis japonicus) fish sauce, International Journal of Food Science & Technology 51, 2016-01, עמ' 133–141 doi: 10.1111/ijfs.12981
Amaia Arranz-Otaegui, Lara Gonzalez Carretero, Monica N. Ramsey, Dorian Q. Fuller, Tobias Richter, Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan, Proceedings of the National Academy of Sciences 115, 2018-07-31, עמ' 7925–7930 doi: 10.1073/pnas.1801071115
Delwen Samuel, An archaeological study of baking and bread in New Kingdom Egypt, 1994-05-24 doi: 10.17863/CAM.15973
Rudolf Schmid, Stewart Lee Allen, Stephen T. Beckett, Bennett Alan Weinberg, Bonnie K. Bealer, K. C. Willson, Java, a Cup of Tea, and Even Chunks of Chocolate, Taxon 50, 2001-11, עמ' 1301 doi: 10.2307/1224775
Sylvette LARZUL, DE L’ORIGINE ET DU PROGREZ DU CAFÉ D’ANTOINE GALLAND., Peeters Publishers, 2020-01-01, עמ' 483–496
Sonia Zarrillo, Nilesh Gaikwad, Claire Lanaud, Terry Powis, Christopher Viot, Isabelle Lesur, Olivier Fouet, Xavier Argout, Erwan Guichoux, Franck Salin, Rey Loor Solorzano, Olivier Bouchez, Hélène Vignes, Patrick Severts, Julio Hurtado, Alexandra Yepez, Louis Grivetti, Michael Blake, Francisco Valdez, The use and domestication of Theobroma cacao during the mid-Holocene in the upper Amazon, Nature Ecology & Evolution 2, 2018-10-29, עמ' 1879–1888 doi: 10.1038/s41559-018-0697-x
Houyuan Lu, Jianping Zhang, Yimin Yang, Xiaoyan Yang, Baiqing Xu, Wuzhan Yang, Tao Tong, Shubo Jin, Caiming Shen, Huiyun Rao, Xingguo Li, Hongliang Lu, Dorian Q. Fuller, Luo Wang, Can Wang, Deke Xu, Naiqin Wu, Earliest tea as evidence for one branch of the Silk Road across the Tibetan Plateau, Scientific Reports 6, 2016-01-07 doi: 10.1038/srep18955
Paul Bowlby, Comptes rendus / Reviews of books: World Religions: Eastern Traditions Willard G. Oxtoby, editor Oxford, New York and Toronto: Oxford University Press, 1996. 597 p, Studies in Religion/Sciences Religieuses 25, 1996-12, עמ' 493–496 doi: 10.1177/000842989602500410
Haizhen Mo, Yang Zhu, Zongmao Chen, Microbial fermented tea – a potential source of natural food preservatives, Trends in Food Science & Technology 19, 2008-03, עמ' 124–130 doi: 10.1016/j.tifs.2007.10.001
Jin hee Cho, Sung Hee Choi, Global Flavored Tea, Aroma Components in Earl Grey Black Teas (Camellia sinensis L.), The Korean Tea Society 23, 2017-12-30, עמ' 42–48 doi: 10.29225/jkts.2017.23.4.42

doi.org

Pagnoux, Clémence; Bouby, Laurent; Valamoti, Soultana Maria; Bonhomme, Vincent; Ivorra, Sarah; Gkatzogia, Eugenia; Karathanou, Angeliki; Kotsachristou, Dimitra; Kroll, Helmut; Terral, Jean-Frédéric (בינואר 2021). "Local domestication or diffusion? Insights into viticulture in Greece from Neolithic to Archaic times, using geometric morphometric analyses of archaeological grape seeds". Journal of Archaeological Science. 125: 105263. Bibcode:2021JArSc.125j5263P. doi:10.1016/j.jas.2020.105263. {{cite journal}}: (עזרה)
Valamoti, Soultana Maria (בינואר 2015). "Harvesting the 'wild'? Exploring the context of fruit and nut exploitation at Neolithic Dikili Tash, with special reference to wine". Vegetation History and Archaeobotany. 24 (1): 35–46. Bibcode:2015VegHA..24...35V. doi:10.1007/s00334-014-0487-6. {{cite journal}}: (עזרה)
Li, Hua; Wang, Hua; Li, Huanmei; Goodman, Steve; Van Der Lee, Paul; Xu, Zhimin; Fortunato, Alessio; Yang, Ping (2018). "The worlds of wine: Old, new and ancient". Wine Economics and Policy. 7 (2): 178–182. doi:10.1016/j.wep.2018.10.002.
Cañete, Eduardo; Chen, Jaime; Martín, Cristian; Rubio, Bartolomé (2018). "Smart Winery: A Real-Time Monitoring System for Structural Health and Ullage in Fino Style Wine Casks" (PDF). Sensors. 18 (3): 803. Bibcode:2018Senso..18..803C. doi:10.3390/s18030803. PMC 5876521. PMID 29518928.
Yutika Narzary, Sandeep Das, Arvind Kumar Goyal, Su Shiung Lam, Hemen Sarma, Dolikajyoti Sharma, Fermented fish products in South and Southeast Asian cuisine: indigenous technology processes, nutrient composition, and cultural significance, Journal of Ethnic Foods 8, 2021-11-10, עמ' 33 doi: 10.1186/s42779-021-00109-0
Adam Boethius, Something rotten in Scandinavia: The world's earliest evidence of fermentation, Journal of Archaeological Science 66, 2016-02, עמ' 169–180 doi: 10.1016/j.jas.2016.01.008
Arranz-Otaegui, Amaia; Gonzalez Carretero, Lara; Ramsey, Monica N.; Fuller, Dorian Q.; Richter, Tobias (16 ביולי 2018). "Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan". Proceedings of the National Academy of Sciences. 115 (31): 7925–7930. Bibcode:2018PNAS..115.7925A. doi:10.1073/pnas.1801071115. PMC 6077754. PMID 30012614. {{cite journal}}: (עזרה)
Samuel, D. (1996). "Investigation of Ancient Egyptian Baking and Brewing Methods by Correlative Microscopy". Science. 273 (5274): 488–490. Bibcode:1996Sci...273..488S. doi:10.1126/science.273.5274.488. PMID 8662535.
Samuel, Delwen (2002). "Bread in archaeology". Civilisations (49): 27–36. doi:10.4000/civilisations.1353.
Arranz-Otaegui, Amaia; Gonzalez Carretero, Lara; Ramsey, Monica N.; Fuller, Dorian Q.; Richter, Tobias (2018). "Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan". Proceedings of the National Academy of Sciences of the United States of America. 115 (31): 7925–7930. Bibcode:2018PNAS..115.7925A. doi:10.1073/pnas.1801071115. ISSN 1091-6490. PMC 6077754. PMID 30012614.

e-pao.net

Ngari 1, e-pao.net

elsevier.com

linkinghub.elsevier.com

F. Leroy, L. De Vuyst, Fermented Foods: Fermented Meat Products, Oxford: Academic Press, 2016-01-01, עמ' 656–660, ISBN 978-0-12-384953-3
Haizhen Mo, Yang Zhu, Zongmao Chen, Microbial fermented tea – a potential source of natural food preservatives, Trends in Food Science & Technology 19, 2008-03, עמ' 124–130 doi: 10.1016/j.tifs.2007.10.001

generasibiologi.com

Tamam, Mh Badrut (2017-06-13). "Jenis dan Mekanisme Fermentasi Mikroorganisme". Generasi Biologi (באנגלית אמריקאית). נבדק ב-2021-02-23.

google.co.il

books.google.co.il

Geoffrey Campbell-Platt, Fermented Meats, Springer Science & Business Media, 2013-04-17, ISBN 978-1-4615-2163-1. (באנגלית)
Jan Davison, Pickles: A Global History, Reaktion Books, 2018-05-15, ISBN 978-1-78023-959-0. (באנגלית)

grantsbakery.co.uk

"Bread: The Most Important Thing In Human History". Grants. 29 בנובמבר 2022. נבדק ב-29 בנובמבר 2022. {{cite web}}: (עזרה)
Bakery, Grant's. "Bread: The Most Important Thing In Human History". Grant's Bakery (באנגלית). נבדק ב-2022-12-01.

greekwinemakers.com

The history of wine in ancient Greece (אורכב 12.07.2002 בארכיון Wayback Machine) at greekwinemakers.com

harvard.edu

ui.adsabs.harvard.edu

Pagnoux, Clémence; Bouby, Laurent; Valamoti, Soultana Maria; Bonhomme, Vincent; Ivorra, Sarah; Gkatzogia, Eugenia; Karathanou, Angeliki; Kotsachristou, Dimitra; Kroll, Helmut; Terral, Jean-Frédéric (בינואר 2021). "Local domestication or diffusion? Insights into viticulture in Greece from Neolithic to Archaic times, using geometric morphometric analyses of archaeological grape seeds". Journal of Archaeological Science. 125: 105263. Bibcode:2021JArSc.125j5263P. doi:10.1016/j.jas.2020.105263. {{cite journal}}: (עזרה)
Valamoti, Soultana Maria (בינואר 2015). "Harvesting the 'wild'? Exploring the context of fruit and nut exploitation at Neolithic Dikili Tash, with special reference to wine". Vegetation History and Archaeobotany. 24 (1): 35–46. Bibcode:2015VegHA..24...35V. doi:10.1007/s00334-014-0487-6. {{cite journal}}: (עזרה)
Cañete, Eduardo; Chen, Jaime; Martín, Cristian; Rubio, Bartolomé (2018). "Smart Winery: A Real-Time Monitoring System for Structural Health and Ullage in Fino Style Wine Casks" (PDF). Sensors. 18 (3): 803. Bibcode:2018Senso..18..803C. doi:10.3390/s18030803. PMC 5876521. PMID 29518928.
Arranz-Otaegui, Amaia; Gonzalez Carretero, Lara; Ramsey, Monica N.; Fuller, Dorian Q.; Richter, Tobias (16 ביולי 2018). "Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan". Proceedings of the National Academy of Sciences. 115 (31): 7925–7930. Bibcode:2018PNAS..115.7925A. doi:10.1073/pnas.1801071115. PMC 6077754. PMID 30012614. {{cite journal}}: (עזרה)
Samuel, D. (1996). "Investigation of Ancient Egyptian Baking and Brewing Methods by Correlative Microscopy". Science. 273 (5274): 488–490. Bibcode:1996Sci...273..488S. doi:10.1126/science.273.5274.488. PMID 8662535.
Arranz-Otaegui, Amaia; Gonzalez Carretero, Lara; Ramsey, Monica N.; Fuller, Dorian Q.; Richter, Tobias (2018). "Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan". Proceedings of the National Academy of Sciences of the United States of America. 115 (31): 7925–7930. Bibcode:2018PNAS..115.7925A. doi:10.1073/pnas.1801071115. ISSN 1091-6490. PMC 6077754. PMID 30012614.

historia.id

"Sejarah Tahu, Tahu Sejarah". Historia - Majalah Sejarah Populer Pertama di Indonesia (באינדונזית). 2014-01-10. נבדק ב-2021-02-23.

history-science-technology.com

Ahmad Y Hassan, Alcohol and the Distillation of Wine in Arabic Sources (אורכב 03.07.2007 בארכיון Wayback Machine)

history.com

The Juicy 4,000-Year History of Pickles, HISTORY, ‏2023-10-17 (באנגלית)

ifst.org

Protein: coagulation, Institute of Food Science and Technology, ‏2017-05-15 (באנגלית)

independent.co.uk

Keys, David (28 בדצמבר 2003). "Now that's what you call a real vintage: professor unearths 8,000-year-old wine". The Independent. נבדק ב-20 במרץ 2011. {{cite news}}: (עזרה)

jstor.org

Elisabeth Anne Hildebrand, Steven Andrew Brandt, Joséphine Lesur-Gebremariam, The Holocene Archaeology of Southwest Ethiopia: New Insights from the Kafa Archaeological Project, The African Archaeological Review 27, 2010, עמ' 255–289

kompas.com

Media, Kompas Cyber (12 בספטמבר 2020). "Sejarah Tempe, Makanan Asli Indonesia yang Mendunia". KOMPAS.com (באינדונזית). נבדק ב-2021-02-23. {{cite web}}: (עזרה)

ku.dk

cseas.ku.dk

Tobias Richter, The Late Epipalaeolithic and Early Neolithic Occupation of the Black Desert (Jordan), cseas.ku.dk, ‏2012-02-06 (באנגלית)

lindahall.org

libguides.lindahall.org

Kimberly Carter, ResearchGuides: Fermentation Science: History of Fermentation Science, libguides.lindahall.org (באנגלית)

mdpi.com

Thomas Bintsis, Photis Papademas, The Evolution of Fermented Milks, from Artisanal to Industrial Products: A Critical Review, Fermentation 8, 2022-12, עמ' 679 doi: 10.3390/fermentation8120679

med-ina.org

medina, Basketry and traditional cheese baskets, MedINA, ‏2021-09-02 (באנגלית בריטית)

mydestination.com

"UNESCO Pafos Archaeological Park".

nature.com

Sonia Zarrillo, Nilesh Gaikwad, Claire Lanaud, Terry Powis, Christopher Viot, Isabelle Lesur, Olivier Fouet, Xavier Argout, Erwan Guichoux, Franck Salin, Rey Loor Solorzano, Olivier Bouchez, Hélène Vignes, Patrick Severts, Julio Hurtado, Alexandra Yepez, Louis Grivetti, Michael Blake, Francisco Valdez, The use and domestication of Theobroma cacao during the mid-Holocene in the upper Amazon, Nature Ecology & Evolution 2, 2018-10-29, עמ' 1879–1888 doi: 10.1038/s41559-018-0697-x
Houyuan Lu, Jianping Zhang, Yimin Yang, Xiaoyan Yang, Baiqing Xu, Wuzhan Yang, Tao Tong, Shubo Jin, Caiming Shen, Huiyun Rao, Xingguo Li, Hongliang Lu, Dorian Q. Fuller, Luo Wang, Can Wang, Deke Xu, Naiqin Wu, Earliest tea as evidence for one branch of the Silk Road across the Tibetan Plateau, Scientific Reports 6, 2016-01-07 doi: 10.1038/srep18955

nih.gov

pubmed.ncbi.nlm.nih.gov

Cañete, Eduardo; Chen, Jaime; Martín, Cristian; Rubio, Bartolomé (2018). "Smart Winery: A Real-Time Monitoring System for Structural Health and Ullage in Fino Style Wine Casks" (PDF). Sensors. 18 (3): 803. Bibcode:2018Senso..18..803C. doi:10.3390/s18030803. PMC 5876521. PMID 29518928.
Adam Boethius, Mathilda Kjällquist, Melanie Kielman-Schmitt, Torbjörn Ahlström, Lars Larsson, Early Holocene Scandinavian foragers on a journey to affluence: Mesolithic fish exploitation, seasonal abundance and storage investigated through strontium isotope ratios by laser ablation (LA-MC-ICP-MS), PloS One 16, 2021, עמ' e0245222 doi: 10.1371/journal.pone.0245222
Arranz-Otaegui, Amaia; Gonzalez Carretero, Lara; Ramsey, Monica N.; Fuller, Dorian Q.; Richter, Tobias (16 ביולי 2018). "Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan". Proceedings of the National Academy of Sciences. 115 (31): 7925–7930. Bibcode:2018PNAS..115.7925A. doi:10.1073/pnas.1801071115. PMC 6077754. PMID 30012614. {{cite journal}}: (עזרה)
Samuel, D. (1996). "Investigation of Ancient Egyptian Baking and Brewing Methods by Correlative Microscopy". Science. 273 (5274): 488–490. Bibcode:1996Sci...273..488S. doi:10.1126/science.273.5274.488. PMID 8662535.
Arranz-Otaegui, Amaia; Gonzalez Carretero, Lara; Ramsey, Monica N.; Fuller, Dorian Q.; Richter, Tobias (2018). "Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan". Proceedings of the National Academy of Sciences of the United States of America. 115 (31): 7925–7930. Bibcode:2018PNAS..115.7925A. doi:10.1073/pnas.1801071115. ISSN 1091-6490. PMC 6077754. PMID 30012614.

ncbi.nlm.nih.gov

Cañete, Eduardo; Chen, Jaime; Martín, Cristian; Rubio, Bartolomé (2018). "Smart Winery: A Real-Time Monitoring System for Structural Health and Ullage in Fino Style Wine Casks" (PDF). Sensors. 18 (3): 803. Bibcode:2018Senso..18..803C. doi:10.3390/s18030803. PMC 5876521. PMID 29518928.
Arranz-Otaegui, Amaia; Gonzalez Carretero, Lara; Ramsey, Monica N.; Fuller, Dorian Q.; Richter, Tobias (16 ביולי 2018). "Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan". Proceedings of the National Academy of Sciences. 115 (31): 7925–7930. Bibcode:2018PNAS..115.7925A. doi:10.1073/pnas.1801071115. PMC 6077754. PMID 30012614. {{cite journal}}: (עזרה)
Arranz-Otaegui, Amaia; Gonzalez Carretero, Lara; Ramsey, Monica N.; Fuller, Dorian Q.; Richter, Tobias (2018). "Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan". Proceedings of the National Academy of Sciences of the United States of America. 115 (31): 7925–7930. Bibcode:2018PNAS..115.7925A. doi:10.1073/pnas.1801071115. ISSN 1091-6490. PMC 6077754. PMID 30012614.

npr.org

Georgia's Giant Clay Pots Hold An 8,000-Year-Old Secret To Great Wine, NPR.

penn.museum

Ellsworth, Amy (18 ביולי 2012). "7,000 Year-old Wine Jar". University of Pennsylvania Museum of Archaeology and Anthropology. {{cite news}}: (עזרה)

phys.org

Pennsylvania State University, Evidence of 7,200-year-old cheese making found on the Dalmatian Coast, phys.org (באנגלית)
"Prehistoric man ate flatbread 30,000 years ago: study". phys.org (באנגלית אמריקאית). נבדק ב-2019-08-13.

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