Adrià, Ferran y Lozano, Sandra (2019): Paleolítico y Neolítico. Los orígenes de la cocina. Bullipedia. Historia de la Restauración Gastronómica Occidental. Vol. 1. Roses, elBullifoundation, Fundación Privada. ISBN: 978-84-09-12632-3.

References

Bentsen, S. (2020): Fire Use. En: Anthopology. Oxford Research Encyclopedias

(https://oxfordre.com/anthropology/view/10.1093/acrefore/9780190854584.001.0001/acrefore-9780190854584-e-52).

Cordón, F. (1980): Cocinar hizo al hombre. Barcelona, Tusquets (Los Cinco Sentidos).

Cutright, R. E. (2021): The Story of Food in the Human Past. How What We Ate Made Us Who We Are. Tascaloosa, Univ. of Alabama Press

Fernández-Armesto, F. (2004): Historia de la alimentación, cocina y civilización. Barcelona, Tusquets.

Fuller, D. Q. y González Carretero, L. (2018): The Archaeology of Neolithic Cooking Traditions: Archaeobotanical Approaches to Baking, Boiling and Fermenting, Archaeology International, 21 (1): 109-121.

Gowlett J. (2016): The discovery of fire by humans: a long and convoluted process, Philosophical Transactions of the Royal Society, B 371: 20150164. http://dx.doi.org/10.1098/rstb.2015.01.

Groff, S. R. (2018): Archaeological Studies of Food Preparation, Journal of Archaeological Research, 26: 305-351.

Groff, S. R. (2020): Archaeology of Cuisine and Cooking, Annual Review of Anthropology, 49: 337-354.

Hastorf, C. A. (2016): The Social Archaeology of Food: thinking about eating from Prehistory to the present. Cambridge, CUP.

Hastorf, Ch. A. (2021): Learning about the past through food, Archaeology of Food and Foodways, 1 . DOI: (https://doi.org/10.1558/aff.16902).

Jordan, P., Gibbs, K., Hommel, P., Piezonka, H., Silva, F. y Steele, J. (2016): Modelling the diffusion of pottery technologies across Afro-Eurasia: emerging insights and future research, Antiquity, 90: 590-603.

Lucquin, A. et alii (2018): The impact of environmental change on the use of early pottery by East Asian hunters-gatherers, Proceedings of the National Academy of Sciences, 115(31). DOI: 10.1073/pnas.1803782115.

Mac Donald, K. (2017): The use of fire and human distribution, Temperature, 4 (2): 153-165 (https://doi.org/10.1080/23328940.2017.1284637).

McCauley, B. et alii (2020): A Cross Cultural Survey of On-site Fire Use by Recent Hunter-gatherers, Journal of Paleolithic Archaeology, 3: 566-584.

Metheny, K. B. y Beauty, M. C. (2015): Archaeology of Food. An Encyclopedia (2 vols.) Lanhan, Rowman & Littlefield Publishers.

Reed, K. (2021): Food systems in archaeology. Examining production and consumption in the past, Archaeological Dialogues, 28 (1): 51-75.

Sebbilland, P. y Lixiu, W. (2019): The Emergence of Early Pottery in East Asia: New Discoveries and Perspectives, Journal of World Prehistory, 32 (1): 73-110.

Speth, J. D. (2017): Putrid meat and fish in the Eurasian Middle and Upper Paleolithic: Are we missing a keay part of neanderthal and modern human diet?, PaleoAnthropology, 2017: 44-72.

Stahlschmidt, M., Mallol, C. y Miller, Ch. E. (2020): Fire as an Artifact- Advances in Paleolithic Combustion Structure Studies: Introduction to the Special Issue, Journal of Paleolithic Archaeology , 3(9): 1-6.

Tsuneki, A., Nieuwenhuyse, O. Campbell, S. (2017): The Emergence of Pottery in West Asia. Oxford, Oxbow Books.

Twiss, K. C. (2012): The Archaeology of Food and Social Diversity, Journal of Archaeological Research, 20 (4). 357-395.

Twiss, K. C. (2019): Archaeology of Food: Identity, Politics, and Ideology in the Prehistoric and Historic Past. Cambridge, CUP.

Wrangham, R. (2010): Catching Fire: How Cooking Made Us Human. Nueva York, Basic Books.