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Published online by Cambridge University Press: 13 December 2024
Using the combined skills of macrobotanical and microbotanical remains, it has been recognized that cereals and pulses, the typical staple foods, were not the only Indus foods exploited and we must broaden our thinking to the less densely found but also ubiquitous ‘other things’. These fruits, oilseeds, vegetal plants and spices made the Indus a vibrant food scene.
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