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Intro -- Cooking with plants in ancient Europe and beyond -- Soultana Maria Valamoti, Anastasia Dimoula, Maria Ntinou -- Plant ingredients archived with ArboDat - evaluating regional food preferences and changes from crop remains, using the new archaeobotanical database for Greece -- Soultana Maria Valamoti, Angela Kreuz, Chryssa Petridou, Angeliki Karathanou, Martha Kokkidou, Pavlos Lathiras, Stavroula Michou, Pelagia Paraskevopoulou, Hara Stylianakou -- Cooking with cereals in the Early Bronze Age kitchens of Archondiko Giannitson (northern Greece): an archaeobotanical investigation of phase IV (2135‑2020 cal BC) -- Soultana Maria Valamoti, Chryssi Petridou -- Early viticulture in Neolithic and Bronze Age Greece: looking for the best traditional morphometric method to distinguish wild and domestic grape pips -- Vincent Bonhomme, Clémence Pagnoux, Laurent Bouby, Sarah Ivorra, Susan E. Allen, Soultana Maria Valamoti -- Land management and food resources in Bronze Age central Greece. Insights from archaeobotanical assemblages from the sites of Agia Paraskevi, Kynos and Mitrou (Phthiotida) -- Maria Ntinou, Angeliki Karathanou, Clémence Pagnoux, Soultana-Maria Valamoti -- Staple grains in the later Bronze Age of the (southern) Aegean: archaeobotanical, textual and ethnographic insights -- Paul Halstead, Amy Bogaard, Glynis Jones -- Early Chalcolithic plant economy at Aktopraklık Höyük in northwest Anatolia: preliminary findings -- Ceren Kabukcu, Eleni Asouti, Emma Percival, Ellen Grice, Necmi Karul -- New bioarchaeological approaches to the study of plant food practices in the Eastern Mediterranean during the 2nd millennium BC -- Janine Fries-Knoblach and Philipp W. Stockhammer -- The importance of flavoured food: a (cautious) consideration of spices and herbs in Indus Civilization (ca 3200‑1500 BC) recipes -- Jennifer Bates.
The first five millennia of plant food production in the central and western Balkans: archaeobotanical evidence from the Neolithic to the Bronze Age -- Dragana Filipović, Djurdja Obradović, Anne de Vareilles -- Strategic drinking: the shelf-life and socio-political importance of Early Iron Age west-central European beer -- Joshua Driscoll -- Cereals and cereal-based products from Tiel Medel, an Early Neolithic Swifterbant site in the Netherlands -- Lucy Kubiak-Martens -- Cooked and raw. Fruits and seeds in the Iberian Palaeolithic -- Ernestina Badal, Carmen M. Martínez Varea -- Trends and evolution of the plant-based diet in prehistoric Iberia: a view from archaeobotany -- Leonor Peña-Chocarro, Guillem Pérez-Jordà -- Unearthing a new food culture: fruits in early modern Ireland -- Meriel McClatchie, Susan Flavin, Ellen OCarroll -- Let nothing go hungry: the indigenous worldview of Andean food and feeding -- Christine A. Hastorf -- Grinding and pounding in Early Neolithic southeastern Europe: culinary preferences and social dimensions of plantfood processing -- Ismini Ninou, Nikos Efstratiou, Soultana-Maria Valamoti -- Grinding practices in prehistoric north and central Greece: evidence from the use-wear analysis -- Danai Chondrou, Maria Bofill, Haris Procopiou, Roberto Vargiolu, Hassan Zahouani, Eleftheria Almasidou, Tasos Bekiaris, Ismini Ninou, Soultana Maria Valamoti -- The daily grind. Investigating the contexts of food grinding practices and tools in the Neolithic of southeastern Europe -- Tasos Bekiaris, Danai Chondrou, Ismini Ninou, Soultana-Maria Valamoti -- Cooking on the rocks? An interdisciplinary approach on the use of burnt stone slabs from Neolithic Avgi, Kastoria -- Tasos Bekiaris, Nikos Katsikaridis, Christos L. Stergiou, Georgia Stratouli.
Grinding systems as cultural markers at the turn of the 6th millennium BC in north-western continental Europe -- Caroline Hamon -- Cooking in progress: evolution and diversity of cooking pottery in prehistoric northern Greece and Bulgaria -- 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, Aik -- Plant boiling among the first pottery-making societies in the southern Levant: an insight from charred residues of pottery -- Julien Vieugué, Monica Ramsey, Yosef Garfinkel -- Cooking in Bronze Age northern Greece: an investigation of thermal structures -- Evanthia Papadopoulou, Sandra Prévost-Dermarkar, Anastasia Dimoula, Niki Chondrou, Soultana-Maria Valamoti -- Clay cooking ware and kitchen equipment in the ancient Greek household -- Eleni Manakidou -- Preparing vegetables in ceramic pots over a hearth fire: using Minoan cookware to understand plant-based dishes in the ancient world -- Jerolyn E. Morrison -- Glume wheats in modern Greece: lessons for antiquity -- Paul Halstead -- Modern research and efforts for the organic restoration of prehistoric wheat in Greece -- Kostas Koutis, Evangelos Korpetis, Parthenopi E. Ralli, †Nikolaos Stavropoulos -- Acorns as an alternative vital food resource today: an example from Kea Island, Greece -- Marcie Mayer -- Food plants and commensality among early farmers in the Iberian Peninsula: connecting pioneering and modern kitchens -- Anna B. Barberà, Sandra Lozano, Ferran Adrià, Ramon Buxó, Antoni Palomo -- "If you brew it, they will come": experimental archaeology, ancient alchohol and US museums -- Bettina Arnold -- Contributors -- Blank Page -- Blank Page.
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