Ceramics, cuisine and culture : the archaeology and science of kitchen pottery in the ancient Mediterranean world / / edited by Michela Spataro and Alexandra Villing

• Pubblicazione: Oxford, [England] ; ; Philadelphia, Pennsylvania : , : Oxbow Books, , 2015; ©2015
• Descrizione fisica: 1 online resource (289 p.)
• Disciplina: 937
• Soggetto topico: Pottery, Ancient - Mediterranean Region; Kitchen utensils - Mediterranean Region - History - To 1500; Cookware - Mediterranean Region - History - To 1500; Cooking - Social aspects - Mediterranean Region - History - To 1500; Material culture - Mediterranean Region - History - To 1500; Social change - Mediterranean Region - History - To 1500; Social archaeology - Mediterranean Region; Ethnoarchaeology - Mediterranean Region
• Soggetto geografico: Mediterranean Region Antiquities; Mediterranean Region Social life and customs
• Persona (resp. second.): SpataroMichela; VillingAlexandra
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references at the end of each chapters and index.
• Nota di contenuto: Preface; List of contributors; 1 Investigating ceramics, cuisine and culture - past, present and future; I How to make a perfect cooking pot: technical choices between tradition and innovation; 2 Materials choices in utilitarian pottery: kitchen wares in the Berbati valley, Greece; 3 Home-made recipes: tradition and innovation in Bronze Age cooking pots from Akrotiri, Thera; 4 Heating efficiency of archaeological cooking vessels: computer models and simulations of heat transfer; 5 A contextual ethnography of cooking vessel production at Pòrtol, Mallorca (Balearic islands) ; 6 Aegina: an important centre of production of cooking pottery from the prehistoric to the historic era7 True grit: production and exchange of cooking wares in the 9th-century BC Aegean; 8 Cooking wares between the Hellenistic and Roman world: artefact variability, technological choiceand practice; II Lifting the lid on ancient cuisine: understanding cooking as socio-economic practice; 9 From cooking pots to cuisine. Limitations and perspectives of a ceramic-based approach ; 10 Cooking up new perspectives for Late Minoan IB domestic activities: an experimental approachto understanding the possibilities and probabilities of using ancient cooking pots11 Reading the residues: the use of chromatographic and mass spectrometric techniques forreconstructing the role of kitchen and other domestic vessels in Roman antiquity; 12 Cooking pots in ancient and Late Antique cookbooks; 13 Unchanging tastes: first steps towards the correlation of the evidence for food preparationand consumption in ancient Laconia ; 14 Fuel, cuisine and food preparation in Etruria and Latium: cooking stands as evidence for change15 Vivaria in doliis: a cultural and social marker of Romanised society?; III New pots, new recipes? Changing tastes, culinary identities and cross-cultural encounters; 16 The Athenian kitchen from the Early Iron Age to the Hellenistic period; 17 Mediterranean-type cooking ware in indigenous contexts during the Iron Age in southern Gaul(6th-3rd centuries BC); 18 Forms of adoption, adaptation and resistance in the cooking ware repertoire of Lucania, South Italy(8th-3rd centuries BC) ; 19 Pots and bones: cuisine in Roman Tuscany - the example of Il Monte20 Culinary clash in northwestern Iberia at the height of the Roman Empire:the Castro do Vieito case study; 21 Coarse kitchen and household pottery as an indicator for Egyptian presence in the southern Levant:a diachronic perspective; 22 Kitchen pottery from Iron Age Cyprus: diachronic and social perspectives; Postscript: Looking beyond antiquity; 23 Aegean cooking pots in the modern era (1700-1950); Index
• Sommario/riassunto: "The 23 papers presented here are the product of the interdisciplinary exchange of ideas and approaches to the study of kitchen pottery between archaeologists, material scientists, historians and ethnoarchaeologists. They aim to set a vital but long-neglected category of evidence in its wider social, political and economic contexts. Structured around main themes concerning technical aspects of pottery production; cooking as socio-economic practice; and changing tastes, culinary identities and cross-cultural encounters, a range of social economic and technological models are discussed on the basis of insights gained from the study of kitchen pottery production, use and evolution. Much discussion and work in the last decade has focussed on technical and social aspects of coarse ware and in particular kitchen ware. The chapters in this volume contribute to this debate, moving kitchen pottery beyond the Binfordian 'technomic' category and embracing a wider view, linking processualism, ceramic-ecology, behavioural schools, and ethnoarchaeology to research on historical developments and cultural transformations covering a broad geographical area of the Mediterranean region and spanning a long chronological sequence"--Publisher's information.
• Titolo autorizzato: Ceramics, cuisine and culture
• ISBN: 1-78297-950-6; 1-78297-948-4
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910797973703321
• Lo trovi qui: Univ. Federico II