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Storage, Stinky Salmon, and Isotopic Chemistry

12/11/2018

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Last week, my isotopic study of fermented salmon was published in the Journal of Archaeological Science: Reports.

In brief, this study shows that fermentation causes changes on an isotopic level that may be identifiable by archaeologists investigating past cooking and storage practices in the Subarctic and beyond.
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    Bree is an Alaskan Archaeologist and Assistant Professor of Anthropology at the University of Wyoming

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