Abstract
ABSTRACT People have harnessed beneficial microbes to preserve, protect, and improve food for thousands of years. However, the significance and techniques of food fermentation are poorly understood in prehistoric archaeology. This paper explains what food fermentation is and discusses its relevance in an early farming context. It sets out the beginnings of a theoretical and material framework that can be drawn upon for further study of this crucial but overlooked aspect of prehistoric food cultures. Focus is on the British Neolithic, but the central concepts are applicable in other periods and places.
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