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Dietary Practices of the First Mediterranean Farmers: Producing, Storing, Preparing and Consuming Foodstuffs in the Neolithic Period, (Food & History 19.1-2), 2021, 381 p. -

1.The Neolithic Food Transition in the Eastern Mediterranean
- The Subsistence and Foodways Transition during the Neolithization Process. Glimpses from a Contextualized Dental Perspective (F. Bocquentin, B. Chamel, M. Anton, C. Noûs)
- An Inter-Regional Comparison of Animal Domestication in the Northern and Southern Levant (L. Gourichon, L. Kolska Horwitz)
- Archaeology of Plant Foods. Methods and Challenges in the Identification of Plant Consumption during the Pre-Pottery Neolithic in Southwest Asia (A. Arranz-Otaegui)
- Knapped Tools for Obtaining Food Resources in the Origins of Farming in the Near East (F. Pichon; J. J. Ibáñez)
- Exploring Food Practices among the First Agro-Pastoral Communities of the Southern Levant. The Ground Stone Tool Perspective (L. Dubreuil, N. Goring-Morris)
- House and Hearth. The Social Setting of Food Preparation in the Western Anatolian and Southeastern European Neolithic (E. O. Van Den Bos)

2. The Neolithic Food Transition in the Central and Western Mediterranean
- Animal Resources, Foodways and Cooking Practices during the Neolithic in the Western Mediterranean. An Integrated Archaeozoological Approach (M. Sana Seguí, V. Navarrete Belda, E. Ferratges Kwekel)
- Archaeobotanical Evidence of Plant Food Consumption among Early Farmers (5700-4500 BC) in the Western Mediterranean Region (F. Antolín, L. Bouby, L. Martin, M. Rottoli, A. Jesus)
- Stones that Made Food. A Lithic Viewpoint on Food Production Practices in the Early Mediterranean Neolithic (N. Mazzucco)
- A Revolution in Food Preparation? Grinding and Pounding Plants in the First Farming Communities of Western Europe and the Mediterranean Region (C. Hamon)
- The Social Function of Cooking Structures during the Neolithic. A View from the Central Mediterranean (C. Conati Barbaro)
- Afterword: Understanding the Neolithization Processes in the Mediterranean based on Food Traditions (J. Vieugué, N. Mazzucco)

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