Data from: A novel method to analyze social transmission in chronologically sequenced assemblages, implemented on cultural inheritance of the art of cooking

Isaksson S, Funcke A, Envall I, Enquist M, Lindenfors P

Date Published: May 14, 2015

DOI: http://dx.doi.org/10.5061/dryad.rq43r

 

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Title Ingredients
Description Ingredients present in cookery books from different time periods
Download Ingredients.xlsx (16.68 Kb)
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When using this data, please cite the original publication:

Isaksson S, Funcke A, Envall I, Enquist M, Lindenfors P (2015) A novel method to analyze social transmission in chronologically sequenced assemblages, implemented on cultural inheritance of the art of cooking. PLoS ONE 10(5): e0122092. http://dx.doi.org/10.1371/journal.pone.0122092

Additionally, please cite the Dryad data package:

Isaksson S, Funcke A, Envall I, Enquist M, Lindenfors P (2015) Data from: A novel method to analyze social transmission in chronologically sequenced assemblages, implemented on cultural inheritance of the art of cooking. Dryad Digital Repository. http://dx.doi.org/10.5061/dryad.rq43r
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