Cooking with plants in ancient Europe and beyond
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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 fragments of recipes locked inside amorphous charred masses. Grinding equipment, cooking installations and cooking pots are used to…mehr

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Produktbeschreibung
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 fragments of recipes locked inside amorphous charred masses. Grinding equipment, cooking installations and cooking pots are used to reveal the ancient cooking steps in order to pull together the pieces of a culinary puzzle of the past. From the big picture of spatiotemporal patterns and changes to the micro-imaging of usewear on grinding tool surfaces, the book attempts for the first time a comprehensive and systematic approach to ancient plant food culinary transformation.Focusing mainly on Europe and the Mediterranean worldin prehistory, the book expands to other regions such as South Asia and Latin America and covers a time span from the Palaeolithic to the historic periods. Several of the contributions stem from original research conducted in the context of ERC project PlantCult: Investigating the Plant Food Cultures of Ancient Europe. The book's exploration into ancient cuisines culminates with an investigation of the significance of ethnoarchaeology towards a better understanding of past foodways as well as of the impact of archaeology in shaping modern culinary and consumer trends.The book will be of interest to archaeologists, food historians, agronomists, botanists as well as the wider public with an interest in ancient cooking.
Autorenporträt
Soultana Maria Valamoti is Professor of Prehistoric Archaeology at the Department of Archaeology, Aristotle University of Thessaloniki. She has published several books and edited volumes as well as over 100 articles. Her research interests focus on human-plant interactions, anthropogenic landscape and vegetation change, ancient food, ethnoarchaeology and experimental archaeology. She is director of the Departmental lab, LIRA, as well as the PlantCult laboratory at CIRI at the Aristotle University of Thessaloniki. She has supervised a large number of MA dissertations and PhDs and has engaged in several outreach activities disseminating archaeobotanical results for the public.

Anastasia Dimoula is an archaeologist, post-doctoral researcher in the Aristotle University of Thessaloniki (ERC projects PlantCult and EXPLO). She acquired her BA and PhD diplomas in AUTh and her MSc in the University of Sheffield. She has been professionally engaged in the Greek Ministry of Culture and the Archaeological Museum of Thessaloniki, as well as in university research projects as a pottery specialist.

Maria Ntinou is Assistant Professor at the Department of History and Archaeology, Aristotle University of Thessaloniki, Greece. Her field of expertise is Anthracology (the analysis and interpretation of wood charcoal macro-remains). She participates in international research projects in Greece and Cyprus. Her research interests are prehistory, archaeobotany, vegetation history, woodland management by the prehistoric societies and the formation of the anthropogenic landscapes.