The prehistoric roots of Chinese cuisines: Mapping staple food systems of China, 6000 BC–220 AD - Liu, Xinyi; Reid, Rachel E. B. (PloS one, 2020)
Keywords: Analysis; Archaeology; Archaeology - statistics & numerical data; Baking; Barley; Biology and Life Sciences; Body Remains - chemistry; Carbon Isotopes - analysis; Cereal crops; China; Chinese cooking; Chinese history, to 1766 BC; Cooking; Cooking - history; Crops, Agricultural - history; Diet; Environmental conditions; Feeding Behavior; Female; Food - history; Geography; History; History, Ancient; Humans; Hunting; Male; Medicine and Health Sciences; Nitrogen isotopes; Nitrogen Isotopes - analysis; Pastoralism; Physical Sciences; Prehistoric era; Rivers; Sex Factors; Skeleton - chemistry; Social factors; Spatio-Temporal Analysis; Staples; Subsistence agriculture; Traditions; Wheat; Wind; China; United States; Southwest Asia; United States--US; Virginia; Huai River; Loess Plateau