Abstract In European and many African, Middle Eastern and southern Asian populations,
lactase persistence (LP) is the most strongly selected monogenic trait to have evolved over …

This paper deals with the question about how early humans managed to feed themselves,
and how they preserved and stored food for times of need. It attempts to show how humans …

Alpine farming and pasturing at high altitudes in the Alps has created one of the most
species-rich and diverse landscapes in Europe. In order to fully understand, appreciate and …

The analysis of lipids (fats, oils and waxes) absorbed within archaeological pottery has
revolutionized the study of past diets and culinary practices. However, this technique can …

Past trajectories of alpine agroecosystems are legacies that we should consider to improve
our understanding of current responses to global environmental changes. By integrating …

The domestication and transmission of cereals is one of the most fundamental components
of early farming, but direct evidence of their use in early culinary practices and economies …

Post-firing treatments, produced by the interaction of an organic material with the hot surface
of a ceramic, are frequently described in ethnographic literature, but have rarely been …

Here, we investigate the application of rock surface IRSL dating to chronology restrain
archaeological structures related to upland pastoralism. We applied the method to cobbles …

Since 2003 a melting ice field on the Schnidejoch Pass (2756 m asl) has yielded several
hundred objects from the Neolithic period, the Bronze and Iron Ages and from Roman and …

This paper presents for the first time the results of a combination of petrographic,
geochemical and organic residue analyses of early Neolithic ceramics from the Iron Gates …