Jiajing Wang
Assistant Professor of AnthropologyAssistant Professor of Anthropology
Assistant Professor of Anthropology
Jiajing Wang is an anthropological archaeologist whose research investigates the origins and spread of agriculture, food and cuisines, and cultural interactions in prehistoric China. She studies these topics by applying methods in paleoethnobotany, use-wear analysis, and experimental archaeology. Her recent research examines the transition from hunter-gatherer to rice agricultural societies during the early Holocene period in the Lower Yangtze Valley of China. She has published articles in many international journals, such as Proceedings of the National Academy of Sciences, PLOS ONE, Quaternary International, The Holocene, Antiquity, Journal of Anthropological Archaeology, and Journal of Archaeological Science Reports.
Department(s):
Anthropology
Education:
B.A. Smith College
Ph.D. Stanford University
Selected Publications
Wang, J., L. Jiang (2021). Intensive acorn processing in the early Holocene of southern China. The Holocene. https://doi.org/10.1177/09596836211041732
Wang, J., R. Friedman, M. Baba (2021). Predynastic beer production, distribution, and consumption at Hierakonpolis, Egypt. Journal of Anthropological Archaeology 64:101347. https://doi.org/10.1016/j.jaa.2021.101347
Wang, J., L. Jiang, H. Sun (2021). Early evidence for beer drinking in a 9000-year-old platform mound in southern China. PLOS ONE 16(8): e0255833. https://doi.org/10.1371/journal.pone.0255833
Wang, J., X. Zhao, H. Wang, L. Liu (2019). Plant exploitation of the first farmers in Northwest China: Microbotanical evidence from Dadiwan, Quaternary International 520(20): 3-9. https://doi.org/10.1016/j.quaint.2018.10.019
Wang, J., L. Liu, A. Georgescu, V. Le, M. Ota, S. Tang, M. Vanderbilt (2017). Identifying ancient beer brewing through starch analysis: a methodology, Journal of Archaeological Science: Reports 15:150-160. https://doi.org/10.1016/j.jasrep.2017.07.016
Wang, J., L. Liu, T. Ball, L. Yu, Y. Li, F. Xing (2016). Revealing a 5000-y-old beer recipe in China, Proceedings of the National Academy of Sciences 113(23): 6444–6448. https://doi.org/10.1073/pnas.1601465113