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The prehistoric roots of Chinese cuisines: Mapping staple food systems of China, 6000 BC–220 AD
We conducted a meta-analysis of published carbon and nitrogen isotope data from archaeological human skeletal remains (n = 2448) from 128 sites cross China in order to investigate broad spatial and temporal patterns in the formation of staple cuisines. Between 6000–5000 cal BC we found evidence for...
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Public Library of Science
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7641357/ https://www.ncbi.nlm.nih.gov/pubmed/33147297 http://dx.doi.org/10.1371/journal.pone.0240930 |