In this paper we discuss ingredients and types of cooking witnessed in the Mesopotamia from the end of the third millennium and the beginning of the second millennium BC. We consider as main sources culinary and administrative texts and we mainly focus on the stews and soups that were managed from the kitchens of temples and palaces, in order to ...
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Advances in Rock and Mineral Materials. [PDF]
Žibret G, Ducman V, Žibret L.
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Antibacterial activity testing methods for hydrophobic patterned surfaces. [PDF]
Perez-Gavilan A +19 more
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The timing of the Castelnovisation of southwestern Europe: A Bayesian modelling insight from the Romagnano Loc III rock shelter sequence (Trento, Italy). [PDF]
Pardo-Gordó S +6 more
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Oceanic islands act as drivers for the genetic diversity of marine species: Cardita calyculata (Linnaeus, 1758) in the NE Atlantic as a case-study. [PDF]
Sinigaglia L +11 more
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Kitchen modernist art and science in the kitchen. On the cultural significance of the revolution we are living the culinary arts. Like the modern movements that transform art, dance, architecture, music and other disciplines for today and the recent past.
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Weaving social networks from cultural similarities on the neolithisation process in the Western Mediterranean: Evolutionary trajectories using projectile tools. [PDF]
Barrera-Cruz M +4 more
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[Telerehabilitation of Subjects with Neurodevelopmental Disorders During Confinement due to COVID-19]. [PDF]
Vaucheret Paz E +5 more
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[On the Basis of a Case: Follow-Up of a Patient with Chronic Obstructive Pulmonary Disease (COPD) through the EPOCA Service]. [PDF]
Deleito Molina O.
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Ultrasound-Assisted Enzymatic Hydrolysates from Common Bean and Pumpkin Seed Proteins: Antioxidant and Anti-Inflammatory Properties. [PDF]
Huerta-Rodriguez E +7 more
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