Céréales, pains, levains et fours dans la région d'El Hoceima
The preparation of flours and breads from cereals is a key activity in the Mediterranean region, the area fo origin of the domestication of wheat, barley, small spelled, rye and oats. Cereals have been used in the form of semolina, pasta, flour, leavened and unleavened breads, since ancient times. O...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Laboratoire Éco-anthropologie et Ethnobiologie
2017-10-01
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| Series: | Revue d'ethnoécologie |
| Subjects: | |
| Online Access: | https://journals.openedition.org/ethnoecologie/3070 |
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