| Description |
1 online resource (1 volume) : illustrations (black and white, and colour) |
| Contents |
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 |
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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 |
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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 |
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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 |
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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 |
| Summary |
Plants have constituted the basis of human subsistence. This volume focuses on plant food ingredients that were consumed by the members of past societies and on the ways these ingredients were transformed into food. The thirty chapters of this book unfold the story of culinary transformation of cereals, pulses as well as of a wide range of wild and cultivated edible plants. Regional syntheses provide insights on plant species choices and changes over time and |
| Notes |
Description based on print version record |
| Subject |
Cooking -- Europe -- History -- To 1500
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Food -- Europe -- History -- To 1500
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Prehistoric peoples -- Food -- Europe
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Plants, Edible -- Europe -- History
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Cooking
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Food
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Plants, Edible
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Prehistoric peoples -- Food
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Europe
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| Genre/Form |
History
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| Form |
Electronic book
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| Author |
Valamoti, Soultana Maria, editor.
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Dimoula, Anastasia, editor.
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Ntinou, Maria, editor
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| ISBN |
9789464270358 |
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9464270357 |
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