Cooking with plants in ancient Europe and beyond: interdisciplinary approaches to the archaeology of plant foods
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| Main Authors: | , |
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| Other Authors: | |
| Format: | Book |
| Language: | English |
| Published: |
Leiden
Sidestone Press
[2022]
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| Subjects: | |
| Links: | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=033974885&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| Physical Description: | 529 Seiten Illustrationen, Diagramme, Karten |
| ISBN: | 9789464270334 9789464270341 |
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Record in the Search Index
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| adam_text | Contents Cooking with plants in ancient Europe and beyond 9 Soultana Maria Vaiamoti, Anastasia Dimoula, Maria Ntinou 1. Plant ingredients archived with ArboDat - evaluating regional food preferences and changes from crop remains, using the new archaeobotanical database for Greece 19 Soultana Maria Vaiamoti, Angela Kreuz, Chryssa Petridou, Angeliki Karathanou, Martha Kokkidou, Pavlos Lathiras, Stavroula Míchou, Pelagia Paraskevopoulou, Hara Stylianakou 2. Cooking with cereals in the Early Bronze Age kitchens of Archondiko Giannitson (northern Greece): an archaeobotanical investigation of phase IV (2135-2020 cal BC) 43 Soultana Maria Vaiamoti, Chryssa Petridou 3. Early viticulture in Neolithic and Bronze Age Greece: looking for the best traditional morphometric method to distinguish wild and domestic grape pips 57 Vincent Bonhomme, Clémence Pagnoux, Laurent Bouby, Sarah Ivorra, Susan E. Allen, Soultana Maria Vaiamoti 4. Land management and food resources in Bronze Age central Greece. Insights from archaeobotanical assemblages from the sites of Agia Paraskevi, Kynos and Mitrou (Phthiotida) 71 Maria Ntinou, Angeliki Karathanou, Clémence Pagnoux, Soultana-Maria Vaiamoti 5. Staple grains in the later Bronze Age of the (southern) Aegean: archaeobotanical, textual and ethnographic insights 93 Paul Halstead, Amy Bogaard, Glynis Jones 6. Early Chalcolithic plant economy at Aktopraklik Höyük in northwest Anatolia: preliminary findings 105 Ceren Kabukcu, Eleni Asouti, Emma Percival, Ellen Grice, Necmi Karul 7. New bioarchaeological approaches to the study of plant food practices in the
Eastern Mediterranean during the 2nd millennium BC 113 Janine Fries-Knoblach and Philipp W. Stockhammer 8. The importance of flavoured food: a (cautious) consideration 143 of spices and herbs in Indus Civilization (ca 3200-1500 BC) recipes Jennifer Bates
9. The first five millennia of plant food production in the central and western Balkans: archaeobotanical evidence from the Neolithic to the Bronze Age 155 Dragana Filipovič, Djurdja Obradović, Anne de Vareilles 10. Strategic drinking: the shelf-life and socio-political importance of Early Iron Age west-central European beer 175 Joshua Driscoll 11. Cereals and cereal-based products from Tie! Medel, an Early Neolithic Swifterbant site in the Netherlands 187 Lucy Kubiak-Martens 12. Cooked and raw. Fruits and seeds in the Iberian Palaeolithic 201 Ernestina Badal, Carmen Μ. Martinez Varea 13. Trends and evolution of the plant-based diet in prehistoric Iberia: a view from archaeobotany 219 Leonor Peña-Chocarro, Guillem Pérez-Jordà 14. Unearthing a new food culture: fruits in early modern Ireland 229 Meriel McClatchie, Susan Flavin, Ellen OCarroll 15. Let nothing go hungry: the indigenous worldview of Andean food and feeding 239 Christine A. Hastorf 16. Grinding and pounding in Early Neolithic southeastern Europe: culinary preferences and social dimensions of plantfood processing 249 Ismini Ninou, Nikos Efstratiou, Soultana-Maria Vaiamoti 17. Grinding practices in prehistoric north and central Greece: evidence from the use-wear analysis 269 Danai Chondrou, Maria Bofill, Haris Procopiou, Roberto Vargiolu, Hassan Zahouani, Eleftheria Almasidou, Tasos Bekiaris, Ismini Ninou, Soultana Maria Vaiamoti 18. The daily grind. Investigating the contexts of food grinding practices and tools in the Neolithic of southeastern Europe 297 Tasos Bekiaris, Danai Chondrou, Ismini Ninou, Soultana-
Maria Vaiamoti 19. Cooking on the rocks? An interdisciplinary approach on the use of burnt stone slabs from Neolithic Avgi, Kastoria 319 Tasos Bekiaris, Nikos Katsikaridis, Christos L. Stergiou, Georgia Stratouli 20. Grinding systems as cultural markers at the turn of the 6th millennium BC in north-western continental Europe Caroline Hamon 335
21. Cooking in progress: evolution and diversity of cooking pottery in prehistoric northern Greece and Bulgaria 347 Anastasia Dimoula, Zoi Tsirtsoni, Paraskevi Yiouni, Alexander Chohadzhiev, Pascal Darcque, Maria Ivanova, Chaido Koukouli-Chryssanthaki, Sophia Koulidou, Krassimir Leshtakov, Petar Leshtakov, Konstantinos Filis, Dimitria Malamidou, Nikos Merousis, Aikaterini Papanthimou, Vanya Petrova, Evangelia Stefanit, Nadezhda Todorova, Katerina Tzanavari, Evangelia Voulgari, Soultana Maria Vaiamoti 22. Plant boiling among the first pottery-making societies in the southern Levant: an insight from charred residues of pottery 391 Julien Vieugué, Monica Ramsey, Yosef Garfinkel 23. Cooking in Bronze Age northern Greece: an investigation of thermal structures 407 Evanthia Papadopoulou, Sandra Prévost-Dermarkar, Anastasia Dimoula, Niki Chondrou, Soultana-Maria Vaiamoti 24. Clay cooking ware and kitchen equipment in the ancient Greek household 431 Eleni Manakidou 25. Preparing vegetables in ceramic pots over a hearth fire: using Minoan cookware to understand plant-based dishes in the ancient world 443 Jerolyn E. Morrison 26. Glume wheats in modern Greece: lessons for antiquity 455 Paul Halstead 27. Modern research and efforts for the organic restoration of prehistoric wheat in Greece 465 Kostas Koutis, Evangelos Korpetis, Parthenopi E. Ralli, ŤNikolaos Stavropoulos 28. Acorns as an alternative vital food resource today: an example from Kea Island, Greece 473 Marcie Mayer 29. Food plants and commensality among early farmers in the Iberian Peninsula: connecting pioneering and
modern kitchens 483 Anna B. Barberà, Sandra Lozano, Ferran Adrià, Ramon Buxó, Antoni Palomo 30. If you brew it, they will come : experimental archaeology, ancient alchohol and US museums 493 Bettina Arnold Contributors 505
|
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| author | Balamōtē, Sultana Maria 1965- Dēmula, Anastasia 20./21. Jh |
| author2 | Balamōtē, Sultana Maria 1965- Dēmula, Anastasia 20./21. Jh Ntinou, Maria 1968- |
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| discipline | Geschichte Klassische Archäologie |
| format | Book |
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| spellingShingle | Balamōtē, Sultana Maria 1965- Dēmula, Anastasia 20./21. Jh Cooking with plants in ancient Europe and beyond interdisciplinary approaches to the archaeology of plant foods Kochen (DE-588)4031445-5 gnd Antike (DE-588)4068754-5 gnd Nahrungspflanzen (DE-588)4171124-5 gnd |
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| title | Cooking with plants in ancient Europe and beyond interdisciplinary approaches to the archaeology of plant foods |
| title_auth | Cooking with plants in ancient Europe and beyond interdisciplinary approaches to the archaeology of plant foods |
| title_exact_search | Cooking with plants in ancient Europe and beyond interdisciplinary approaches to the archaeology of plant foods |
| title_full | Cooking with plants in ancient Europe and beyond interdisciplinary approaches to the archaeology of plant foods Soultana Maria Valamoti, Anastasia Dimoula and Maria Ntinou (EDS) |
| title_fullStr | Cooking with plants in ancient Europe and beyond interdisciplinary approaches to the archaeology of plant foods Soultana Maria Valamoti, Anastasia Dimoula and Maria Ntinou (EDS) |
| title_full_unstemmed | Cooking with plants in ancient Europe and beyond interdisciplinary approaches to the archaeology of plant foods Soultana Maria Valamoti, Anastasia Dimoula and Maria Ntinou (EDS) |
| title_short | Cooking with plants in ancient Europe and beyond |
| title_sort | cooking with plants in ancient europe and beyond interdisciplinary approaches to the archaeology of plant foods |
| title_sub | interdisciplinary approaches to the archaeology of plant foods |
| topic | Kochen (DE-588)4031445-5 gnd Antike (DE-588)4068754-5 gnd Nahrungspflanzen (DE-588)4171124-5 gnd |
| topic_facet | Kochen Antike Nahrungspflanzen Europa Aufsatzsammlung |
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