Acorns as a Food Resource. An Experiment with Acorn Preparation and Taste

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12310%2F11%3A43883749" target="_blank" >RIV/60076658:12310/11:43883749 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Acorns as a Food Resource. An Experiment with Acorn Preparation and Taste

Original language description

This paper summarizes our current knowledge of acorns as a food resource in prehistoric Europe. It sheds light on the question of the taste of acorn products, which is closely linked to preparation methods. An experiment was conducted that consisted of the preparation of eight different acorn recipes, human tasters, a questionnaire-based survey, and statistical evaluation. The paper presents the various factors that testers indicated had an effect on the taste of differently prepared acorn products

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

AC - Archaeology, anthropology, ethnology

OECD FORD branch

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Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2011

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Interdisciplinaria Archaeologica

ISSN

1804-848X

e-ISSN

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Volume of the periodical

II

Issue of the periodical within the volume

2

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

8

Pages from-to

139 - 147

UT code for WoS article

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EID of the result in the Scopus database

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