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U.S.A."],"published-print":{"date-parts":[[2018,7,31]]},"abstract":"<jats:title>Significance<\/jats:title>\n                  <jats:p>\n                    Despite being one of the most important foodstuffs consumed in the modern world, the origins of bread are still largely unknown. Here we report the earliest empirical evidence for the preparation of bread-like products by Natufian hunter-gatherers, 4,000 years before the emergence of the Neolithic agricultural way of life. The discovery of charred food remains has allowed for the reconstruction of the\n                    <jats:italic>cha\u00eene op\u00e9ratoire<\/jats:italic>\n                    for the early production of bread-like products. Our results suggest the use of the wild ancestors of domesticated cereals (e.g. wild einkorn) and club-rush tubers to produce flat bread-like products. Cereal-based meals such as bread probably become staples when Neolithic farmers started to rely on the cultivation of domesticated cereal species for their subsistence.\n                  <\/jats:p>","DOI":"10.1073\/pnas.1801071115","type":"journal-article","created":{"date-parts":[[2018,7,16]],"date-time":"2018-07-16T15:07:39Z","timestamp":1531753659000},"page":"7925-7930","update-policy":"https:\/\/doi.org\/10.1073\/pnas.cm10313","source":"Crossref","is-referenced-by-count":271,"title":["Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan"],"prefix":"10.1073","volume":"115","author":[{"given":"Amaia","family":"Arranz-Otaegui","sequence":"first","affiliation":[{"name":"Department of Cross-Cultural and Regional Studies, University of Copenhagen, 2300 Copenhagen, Denmark;"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lara","family":"Gonzalez Carretero","sequence":"additional","affiliation":[{"name":"Institute of Archaeology, University College London, WC1H 0PY London, United Kingdom;"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Monica N.","family":"Ramsey","sequence":"additional","affiliation":[{"name":"McDonald Institute for Archaeological Research, University of Cambridge, CB2 3ER Cambridge, United Kingdom"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dorian Q.","family":"Fuller","sequence":"additional","affiliation":[{"name":"Institute of Archaeology, University College London, WC1H 0PY London, United Kingdom;"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9902-8852","authenticated-orcid":false,"given":"Tobias","family":"Richter","sequence":"additional","affiliation":[{"name":"Department of Cross-Cultural and Regional Studies, University of Copenhagen, 2300 Copenhagen, Denmark;"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"341","published-online":{"date-parts":[[2018,7,16]]},"reference":[{"key":"e_1_3_3_1_2","first-page":"519","volume-title":"Southeast Europe and Anatolia in Prehistory Essays in Honor of Vassil Nikolov on His 65th Anniversary","author":"Popova T","year":"2016","unstructured":"T Popova, Bread remains in archaeological contexts. 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