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Papers by Emilie Sibbesson

Environmental Archaeology, 2019

People have harnessed beneficial microbes to preserve, protect, and improve food for thousands of... more 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.

Insight from Innovation: New Light on Archaeological Ceramics

Food Issues: an Encyclopedia, 2015

The remote human past is explored through an expanding set of scientific techniques that target "... more The remote human past is explored through an expanding set of scientific techniques that target "invisible" archaeological evidence. Such evidence is often related to foodprocessing activities and food consumption in prehistory. Developments in disciplines such as biochemistry and genetics allow increasingly detailed reconstructions of prehistoric diets and dietary change. The new data sets provide insights that complement more traditional types of archaeological evidence such as animal bones, plant remains, and material culture items.

The Archaeology of Food: An Encyclopedia, 2015

Food species migration is a core topic in archaeology, especially when it relates to the spread o... more Food species migration is a core topic in archaeology, especially when it relates to the spread of agriculture. In contrast, the spread of food technology and ideas about food has received far less archaeological attention. Its study is subject to the familiar distinction between cultural and demic diff usion, and this entry considers the implications of both scenarios. Notions of taste and edibility are culturally constructed, and the appearance of a "new" food item in the archaeological record depends upon its conceptual and technological incorporation into the food culture of a community. This entry considers theoretical frameworks for the study of such incorporation.

Food and Material Culture. Proceedings of the 2013 Oxford Symposium on Food and Cookery, 2014

The nineteenth century AD is hailed as the heyday of the British pottery industry, but it is only... more The nineteenth century AD is hailed as the heyday of the British pottery industry, but it is only a brief episode in a long tradition of pottery-making that stretches far back into prehistory. In fact, pottery vessels have been made in Britain for six thousand years. This contribution reviews the first thousand years of pottery-making in Oxfordshire and adjacent regions during the fourth millennium BC. It is argued that pottery was made and used primarily in a culinary setting. Later on, the ceramic repertoire was expanded to also include vessels intended for technological or ceremonial use. Nonetheless, the cooking pots of the fourth millennium are both mundane and highly significant, as they carry traces of the profound economic and social transformations that were underway at the time. New scientific techniques enable us to recover such traces.

Archaeology After Interpretation: Returning Materials to Archaeological Theory. Edited by B. Alberti, A.M. Jones, and J. Pollard, 2013

Tourism and Archaeology: Sustainable Meeting Grounds. Edited by N. Carr & C. Walker, 2013

Regional Perspectives on Neolithic Pit Deposition: Beyond the Mundane. Edited by H. Anderson-Whymark & J. Thomas, 2012

Talks by Emilie Sibbesson

Books by Emilie Sibbesson

Proceedings of the 2014 Neolithic Studies Group meeting, British Museum, London

Environmental Archaeology, 2019

People have harnessed beneficial microbes to preserve, protect, and improve food for thousands of... more 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.

Insight from Innovation: New Light on Archaeological Ceramics

Food Issues: an Encyclopedia, 2015

The remote human past is explored through an expanding set of scientific techniques that target "... more The remote human past is explored through an expanding set of scientific techniques that target "invisible" archaeological evidence. Such evidence is often related to foodprocessing activities and food consumption in prehistory. Developments in disciplines such as biochemistry and genetics allow increasingly detailed reconstructions of prehistoric diets and dietary change. The new data sets provide insights that complement more traditional types of archaeological evidence such as animal bones, plant remains, and material culture items.

The Archaeology of Food: An Encyclopedia, 2015

Food species migration is a core topic in archaeology, especially when it relates to the spread o... more Food species migration is a core topic in archaeology, especially when it relates to the spread of agriculture. In contrast, the spread of food technology and ideas about food has received far less archaeological attention. Its study is subject to the familiar distinction between cultural and demic diff usion, and this entry considers the implications of both scenarios. Notions of taste and edibility are culturally constructed, and the appearance of a "new" food item in the archaeological record depends upon its conceptual and technological incorporation into the food culture of a community. This entry considers theoretical frameworks for the study of such incorporation.

Food and Material Culture. Proceedings of the 2013 Oxford Symposium on Food and Cookery, 2014

The nineteenth century AD is hailed as the heyday of the British pottery industry, but it is only... more The nineteenth century AD is hailed as the heyday of the British pottery industry, but it is only a brief episode in a long tradition of pottery-making that stretches far back into prehistory. In fact, pottery vessels have been made in Britain for six thousand years. This contribution reviews the first thousand years of pottery-making in Oxfordshire and adjacent regions during the fourth millennium BC. It is argued that pottery was made and used primarily in a culinary setting. Later on, the ceramic repertoire was expanded to also include vessels intended for technological or ceremonial use. Nonetheless, the cooking pots of the fourth millennium are both mundane and highly significant, as they carry traces of the profound economic and social transformations that were underway at the time. New scientific techniques enable us to recover such traces.

Archaeology After Interpretation: Returning Materials to Archaeological Theory. Edited by B. Alberti, A.M. Jones, and J. Pollard, 2013

Tourism and Archaeology: Sustainable Meeting Grounds. Edited by N. Carr & C. Walker, 2013

Regional Perspectives on Neolithic Pit Deposition: Beyond the Mundane. Edited by H. Anderson-Whymark & J. Thomas, 2012

Proceedings of the 2014 Neolithic Studies Group meeting, British Museum, London