Cooking up the Past.

ISBN:

9781782974536

Title:

Author:

Mee, C.

Personal Author:

Mee, C.

Physical Description:

1 online resource (392 pages)

Contents:

Cover -- Title Page -- Copyright Page -- Contents -- List of Contributors -- Preface -- Chapter 1: Cooking up the Past: entre traditions et innovations dans le Néolithique et l'âge du Bronze égéens -- Chapter 2: Cooking in the Labyrinth: Exploring 'cuisine' at Bronze Age Knossos -- Chapter 3: Carcasses and Commensality: Investigating the social context of meat consumption in Neolithic and Early Bronze Age Greece -- Chapter 4: Economie vivrière et alimentation carnée en Grèce méridionale du Néolithique moyen à la fin de l'âge du Bronze -- Chapter 5: La mer dans l'assiette: l'exploitation des faunes aquatiques dans l'alimentation en Égée pré- et protohistorique -- Chapter 6: Traditional Foods and Culinary Novelties in Neolithic and Bronze Age Northern Greece: An overview of the archaeobotanical evidence -- Chapter 7: Food Preservation in Greece During the Late and Final Neolithic Periods -- Chapter 8: 'Il n'y a pas de cuisine sans feu'. Une approche des techniques culinaires au Néolithique et à l'Âge du Bronze Ancien à travers les structures de combustion en Grèce du Nord -- Chapter 9: Les installations culinaires dans un village du Bronze Ancien en Grèce du Nord: Archontiko Giannitsa -- Chapter 10: Beeswax in Neolithic Perforated Sherds from the Northern Aegean: New economic and functional implications -- Chapter 11: Early Bronze Age Cooking Vessels From Thebes: Organic residue analysis and archaeological implications -- Chapter 12: Communality and Competition: The social life of food and containers at Aceramic and Early Neolithic Knossos, Crete -- Chapter 13: The Production and Consumption of Pottery in the Neolithic Peloponnese -- Chapter 14: Pottery, Cuisine and Community in the Neolithic of North Greece -- Chapter 15: What Are the Legs For? Vessels with Legs in the Neolithic and Early Bronze Age Aegean.

Chapter 16: Des enfants nourris au biberon à l'Âge du Bronze? -- Chapter 17: Stable Isotope Analysis of Human Remains from the Early Helladic Site of Perachora, Korinth, Greece -- Chapter 18: Aspects anthropologiques et paléopathologiques de la malnutrition à Argos (HA, HM) -- Chapter 19: Health and Diet During the Middle Bronze Age in the Peloponnese: the site of Kouphovouno -- Chapter 20: Apport de la paléodontologie à la compréhension des pratiques alimentaires et des modes de vie des populations égéennes protohistoriques -- Chapter 21: The Consumption of Dog-Meat in Classical Greece -- Chapter 22: La cuisine des bébés en Grèce classique: Analogies culinaires des médecins hippocratiques -- Questions and Answers.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2022. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Prehistoric peoples--Food--Greece.

Cooking, Greek--History--Congresses.

Cooking--Social aspects--Congresses.

Added Author:

Renard, Josette.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2007

Publication Information:

Havertown :

Oxbow Books, Limited,

2007.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
394.10938	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

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On Order

Summary

This volume focuses on the ways in which the production and consumption of food developed in the Aegean region in the Neolithic and Early Bronze Age, to see how this was linked to the appearance of more complex forms of social organisation. Sites from Macedonia in the north of Greece down to Crete are discussed and chronologically the papers cover not only the Neolithic and Early Bronze Age but extend into the Middle and Late Bronze Age and Classical period as well. The evidence from human remains, animal and fish bones, cultivated and wild plants, hearths and ovens, ceramics and literary texts is interpreted through a range of techniques, such as residue and stable isotope analysis. A number of key themes emerge, for example the changes in the types of food that were produced around the time of the Final Neolithic-Early Bronze Age transition, which is seen as a particularly critical period, the ways in which foodstuffs were stored and cooked, the significance of culinary innovations and the social role of consumption.