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Books > Humanities > Archaeology > Archaeology by period / region > European archaeology > Classical Greek & Roman archaeology
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Cooking up the Past (Paperback, New)
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Cooking up the Past (Paperback, New)
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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 organization. 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.
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