The joint website of Delwen Samuel and Mark Nesbitt, Ancient Grains, is no longer up on the internet. To find their website, you can go to the Internet Archive’s WayBack Machine: Archived website, Ancient Grains. I am cutting and pasting Samuels publications from the page on the WayBack machine to help keep them accessible . Mark Nexbitt’s current papers are found at his website.

Samual led the way in the interpretation of ancient starches, and fermentation. Her work on Egyptian bread and beer set the standard for how archeologists and archeobotanists approached the analysis of archeological remains pertaining to brewing and baking. Her papers are foundational.

38. Samuel, D.J. 2013. Who made bread , and how, at Amarna? Akhetaten Sun 19(2): 2-7.

37. Samuel, D. 2010. Experimental grinding and Ancient Egyptian flour production. Pp. 456-477 in S. Ikram & A. Dodson (eds), Beyond the Horizon: Studies in Egyptian Art, Archaeology and History in Honour of Barry J. Kemp. Cairo: American University in Cairo Press.

36. Tamang, J.P. & D. Samuel. 2010. Dietary cultures and antiquity of fermented foods and beverages. Pp. 1-40 in J.P. Tamang & K. Kailasapathy (eds) Fermented foods and beverages of the world. Boca Raton, FL: CRC Press.

35. Valamoti, S.-M., D. Samuel, M. Bayram and E. Marinova. 2008. Prehistoric cereal foods from Greece and Bulgaria: investigation of starch microstructure in experimental and archaeological charred remains. Vegetation History and Archaeobotany 17 (Suppl. 1): S265-S276.

34. Samuel, D. 2006. “Archaeology of food”, in The Oxford Companion to Food. Second Edition. Edited by Alan Davidson, pp. 33-34. Oxford: Oxford University Press. Details of book

33. Samuel, D. 2006. “Modified starch,” in Ancient starch research. Edited by R. Torrence and H. Barton, pp. 205-216. Walnut Creek, CA: Left Coast Press. Details of book

32. Gott, B., H. Barton, D. Samuel, and R. Torrence. 2006. “Biology of starch,” in Ancient starch research. Edited by R. Torrence and H. Barton, pp. 35-45. Walnut Creek, CA: Left Coast Press.

31. Samuel, D. 2005. Comment on: Jennings J., et al., “Drinking beer in a blissful mood”. Alcohol production, operational chains, and feasting in the ancient world. Current Anthropology 46(2): 293-294.

30. Samuel, D. 2002. Bread in archaeology. Civilisations [Brussels] 49:27-36.

29. —. 2001. “Archaeobotanical evidence and analysis,” in Peuplement rural et aménagements hydroagricoles dans la moyenne vallée de l’Euphrate fin VIIe-XIXe siècle. Edited by S. Berthier, pp. 343-481. Damascus: Institut Français d’Études Arabes de Damas.

28. —. 2001. “Bread,” in The Oxford Encyclopedia of ancient Egypt. Edited by D. B. Redford, pp. 196-198. Oxford: Oxford University Press.

27. —. 2001. “Beer,” in The Oxford Encyclopedia of ancient Egypt. Edited by D. B. Redford, pp. 171-172. Oxford: Oxford University Press.

26. —. 2000. A new look at old bread: ancient Egyptian baking. Archaeology International1999/2000: 28-31.

25. —. 2000. “Brewing and baking,” in Ancient Egyptian materials and technology. Edited by P. T. Nicholson and I. Shaw, pp. 537-576. Cambridge: Cambridge University Press.

24. —. 1999. Bread making and social interactions at the Amarna Workmen’s village, Egypt. World Archaeology 31:121-144.

23. —. 1999. “Brewing and baking in ancient Egyptian art,” in Food in the arts. Proceedings of the Oxford Symposium on Food and Cookery. Edited by H. Walker, pp. 173-181. Totnes, Devon: Prospect Books.

22. Nesbitt, M., and D. Samuel. 1998. Letter. Wheat domestication: archaeobotanical evidence. Science 279:1432.

21. Samuel, D. 1997. Cereal food and nutrition in ancient Egypt. Nutrition 13:579-580.

20. —. 1997. Fermentation technology 3,000 years ago – the archaeology of ancient Egyptian beer. SGM Quarterly 24(1): 3-5.

19. Nesbitt, M., G. Hillman, L. Peña Chocarro, D. Samuel, and A. T. Szabó. 1996. “Checklist for recording the cultivation and uses of hulled wheats,” in Hulled wheats. Proceedings of the First International Workshop on Hulled Wheats. Edited by S. Padulosi, K. Hammer, and J. Heller, pp. 234-245. Rome: International Plant Genetic Resources Institute.

18. Nesbitt, M., and D. Samuel. 1996. “From staple crop to extinction? The archaeology and history of the hulled wheats,” in Hulled wheats. Proceedings of the First International Workshop on Hulled Wheats, vol. 4, Promoting the conservation and use of underutilized and neglected crops. Edited by S. Padulosi, K. Hammer, and J. Heller, pp. 41-100. Rome: International Plant Genetic Resources Institute.

17. —. 1996. Archaeobotany in Turkey: a review of current research. Orient Express 1996:91-96.

16. Samuel, D. 1996. Investigation of ancient Egyptian baking and brewing methods by correlative microscopy. Science 273:488-490.

15. —. 1996. Archaeology of ancient Egyptian beer. Journal of the American Society of Brewing Chemists 54:3-12.

14. —. 1996. Approaches to the archaeology of food. Petits Propos Culinaires 54:12-21.

13. Samuel, D. 1995. “Umbellifer fruits (Trachyspermum copticum (L.) Link) from the Workmen’s village,” in Amarna Reports VI, Occasional Publications 10. Edited by B. Kemp, pp. 372-383. London: Egypt Exploration Society.

12. Samuel, D., and P. Bolt. 1995. Rediscovering ancient Egyptian beer. Brewers’ Guardian124:26-31.

11. Kemp, B. J., D. Samuel, and R. Luff. 1994. “Food for an Egyptian city: Tell el-Amarna,” in Whither environmental archaeology?, Monograph 38. Edited by R. Luff and P. Rowley-Conwy, pp. 133-170. Oxford: Oxbow.

10. —. 1994. A new look at bread and beer. Egyptian Archaeology :9-11.

9. —. 1994. An archaeological study of baking and bread in New Kingdom Egypt. Ph.D thesis, University of Cambridge.

8. —. 1993. A new look at old bread: ancient Egyptian baking. Archaeology International 3: 28-31.

7. —. 1993. Ancient Egyptian cereal processing: beyond the artistic record. Cambridge Archaeological Journal 3:276-283.

6. —. 1993. Ancient Egyptian bread and beer: an interdisciplinary approach. In: Davies, W. Vivian, and Roxi Walker, eds., Biological anthropology and the study of ancient Egypt. London: British Museum, p. 156-164.

5. —. 1993. Scanning electron microscopy and ancient Egyptian beer. BRFI Quarterly Jan. 1993: 27-29.

4. —. 1992. Ancient Egyptian baking and brewing. In S. Curto and A.-M. Donadoni-Roveri, eds. Sesto Congresso Internazionale di Egittologia. Vol. 1. Turin: Società Italiana per il Gas, pp. 120-134.

3. —. 1989. “Their staff of life: initial investigations on ancient Egyptian bread baking,” in Amarna Reports V, Occasional Publications 6. Edited by B. J. Kemp, pp. 253-290. London: Egypt Exploration Society.

2. —. 1989. Archaeobotanical work at Tell Zagan and Tell Hwes, 1987 [In Helga Seeden and Jim Wilson, The AUB-IFEAD Habur village project preliminary report: rural settlement in the Syrian Gazira from prehistoric to modern times, 1-31, plates 1-4]. Damaszener Mitteilungen4:19-23.

1. —. 1986. Plant remains from the northwest tell at Busra. Berytus 34:83-96.