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.

中文翻译：

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回收腐烂：了解新石器时代及以后的食物发酵

摘要

数千年来，人们一直在利用有益微生物来保存、保护和改良食物。然而，史前考古学对食物发酵的意义和技术知之甚少。本文解释了食物发酵是什么，并讨论了它在早期农业环境中的相关性。它列出了一个理论和物质框架的开端，可以用来进一步研究史前饮食文化的这一关键但被忽视的方面。重点是英国新石器时代，但中心概念适用于其他时期和地方。