HIGHLIGHTS
- who: Xinyi Liu and Rachel E. B. Reid from the Department of Anthropology, Washington University in StLouis, StLouis, Missouri, United States of have published the research work: The prehistoric roots of Chinese cuisines: Mapping staple food systems of China, 6000 BC-220 AD, in the Journal: PLOS ONE of 24/06/2020
- what: Due to the resolution of this technique-which doesn't enable assessment of the contribution of minor dietary components- the authors focus the discussion on the consumption of staple foods. The authors focus on three regions featuring differing environmental characteristics and distinct . . .
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