Cooking With Plants In Prehistoric Greece
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| Author | : Soultana Maria Valamoti |
| Publisher | : |
| Total Pages | : 320 |
| Release | : 2019-10-31 |
| Genre | : Cooking |
| ISBN | : 9781789251685 |
This book is the outcome of more than 20 years of archaeobotanical research conducted by the author at prehistoric sites in Greece. In its 13 chapters the book offers an overview of a wide range of plant food ingredients, starting from their retrieval in the field and proceeding with a presentation of their spatial and temporal distribution as well as an exploration of their potential uses in prehistoric cuisine. Cuisine transforms nature into culture and the book offers a journey from the prehistoric fields and harvests from the wild to the dishes prepared and consumed in daily meals and special occasions. The culinary innovations introduced by the first farmers European farmers become transformed into traditions of the Neolithic which, in turn, are further modified with crop introductions from far-away places during the Bronze Age. Changes in available ingredients and recipes observed in the course of time allow insights into contact networks, culinary innovations and identities forged on food preparation and consumption practices. Special plant based substances like oil, alcoholic drinks, medicinal and hallucinogenic preparations form the basis for a discussion of special contexts of consumption and the appropriation of power. The prehistoric recipes are investigated using actual archaeobotanical food remains as well as ethnography and experimental reproduction. Continuities and change from prehistory to the historic periods are explored through ancient Greek texts while current perceptions of prehistoric cuisine by the wider public are critically discussed. The book ends with a selection of delicious recipes with simple ingredients the author has compiled, the outcome of her passion for cooking grafted with her archaeobotanical knowledge on plant ingredients and recipes.
| Author | : Soultana Maria Valamoti |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2022-12 |
| Genre | : |
| ISBN | : 9789464270341 |
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 world in 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.
| Author | : Soultana Maria Valamoti |
| Publisher | : University of Alabama Press |
| Total Pages | : 513 |
| Release | : 2023-06-13 |
| Genre | : Social Science |
| ISBN | : 0817321594 |
"Greek archaeologist Soultana Maria Valamoti takes readers on a culinary journey in her synthesis of plant foods and culinary practices of Neolithic and Bronze Age Greece. Plant foods were the main ingredients of daily meals in prehistoric Greece and most likely of special dishes prepared for feasts and rituals. For more than thirty years, Valamoti has been analyzing a large body of archaeobotanic data that spans 7,000 years from the Neolithic to Bronze Age and that was retrieved from nearly one hundred sites in mainland Greece and the Greek islands. This book also reflects experimentation and research of ancient written sources. Her approach allows an exploration of culinary variability through time. The thousands of charred seeds identified from occupation debris correspond to minuscule time capsules. She is able to document changes from the cooking of the first farmers to the sophisticated cuisines of the elites who inhabited palaces in the first cities of Europe in the south of Greece during the Late Bronze Age. Along the way, she explains the complex processes for the addition of new ingredients (such as millet and olives), condiments, sweet tastes, and complex recipes. "Ancient Grains" also explores regional variability and diversity. Rich chapters are devoted to overviewing plantstuffs in their spatial and temporal distribution, with ritual and symbolic significance noted, and also to broader themes and practices. The main chapters are on bread/cereals, pulses, oils, fruit and nuts, fermented brews, healing foods, cooking, and identity. Valamoti also offers insight into engaging in public archaeology and provides recipes that incorporate ancient plant ingredients and connect prehistory to the present in a critical way. Finally, a thorough bibliography also includes archaeobotanical publications in Greek. Copious color and black and white photos enhance the text"--
| Author | : Eugenia Salza Prina Ricotti |
| Publisher | : Getty Publications |
| Total Pages | : 132 |
| Release | : 2007 |
| Genre | : Cookbooks |
| ISBN | : 9780892368761 |
"Eugenia Ricotti has compiled 56 delicious preparabe recipes gleaned from the ancient sources and updated with ingredients available to the contemporary cook. The author has drawn from such works as Athenaeus's 'The deipnosophists,' as well as the comedies, to bring to life the delights, not just of the food and wine, but also of the conviviality that was an important part of the meal in ancient Greece." --
| Author | : Imogen Dawson |
| Publisher | : |
| Total Pages | : 38 |
| Release | : 1995 |
| Genre | : Juvenile Nonfiction |
| ISBN | : 9780027263299 |
A social history of the ancient Greeks in Europe, explaining what foods were eaten and describing how they were prepared or cooked. Includes information about events that brought about special celebrations and feasts.
| Author | : Andrew Dalby |
| Publisher | : Routledge |
| Total Pages | : 338 |
| Release | : 2013-04-15 |
| Genre | : History |
| ISBN | : 1134969856 |
Cheese, wine, honey and olive oil - four of Greece's best known contributions to culinary culture - were already well known four thousand years ago. Remains of honeycombs and of cheeses have been found under the volcanic ash of the Santorini eruption of 1627 BC. Over the millennia, Greek food diversified and absorbed neighbouring traditions, yet retained its own distinctive character. In Siren Feasts, Andrew Dalby provides the first serious social history of Greek food. He begins with the tunny fishers of the neolithic age, and traces the story through the repertoire of classical Greece, the reputations of Lydia for luxury and of Sicily and South Italy for sybaritism, to the Imperial synthesis of varying traditions, with a look forward to the Byzantine cuisine and the development of the modern Greek menu. The apples of the Hesperides turn out to be lemons, and great favour attaches to Byzantine biscuits. Fully documented and comprehensively illustrated, scholarly yet immensely readable, Siren Feasts demonstrates the social construction placed upon different types of food at different periods (was fish a luxury item in classical Athens, though disdained by Homeric heroes?). It places diet in an economic and agricultural context; and it provides a history of mentalities in relation to a subject which no human being can ignore.
| Author | : Clive Gifford |
| Publisher | : Follettbound |
| Total Pages | : 32 |
| Release | : 2010-01-01 |
| Genre | : |
| ISBN | : 9780329753412 |
| Author | : Andrew Dalby |
| Publisher | : Getty Publications |
| Total Pages | : 148 |
| Release | : 1996 |
| Genre | : Cookbooks |
| ISBN | : 9780892363940 |
Explores the cuisine of the Mediterranean in ancient times from 750 B.C. to A.D. 450.
| Author | : David Hollander |
| Publisher | : John Wiley & Sons |
| Total Pages | : 736 |
| Release | : 2020-11-10 |
| Genre | : History |
| ISBN | : 1118970942 |
The first book-length overview of agricultural development in the ancient world A Companion to Ancient Agriculture is an authoritative overview of the history and development of agriculture in the ancient world. Focusing primarily on the Near East and Mediterranean regions, this unique text explores the cultivation of the soil and rearing of animals through centuries of human civilization—from the Neolithic beginnings of agriculture to Late Antiquity. Chapters written by the leading scholars in their fields present a multidisciplinary examination of the agricultural methods and influences that have enabled humans to survive and prosper. Consisting of thirty-one chapters, the Companion presents essays on a range of topics that include economic-political, anthropological, zooarchaeological, ethnobotanical, and archaeobotanical investigation of ancient agriculture. Chronologically-organized chapters offer in-depth discussions of agriculture in Bronze Age Egypt and Mesopotamia, Hellenistic Greece and Imperial Rome, Iran and Central Asia, and other regions. Sections on comparative agricultural history discuss agriculture in the Indian subcontinent and prehistoric China while an insightful concluding section helps readers understand ancient agriculture from a modern perspective. Fills the need for a full-length biophysical and social overview of ancient agriculture Provides clear accounts of the current state of research written by experts in their respective areas Places ancient Mediterranean agriculture in conversation with contemporary practice in Eastern and Southern Asia Includes coverage of analysis of stable isotopes in ancient agricultural cultivation Offers plentiful illustrations, references, case studies, and further reading suggestions A Companion to Ancient Agriculture is a much-needed resource for advanced students, instructors, scholars, and researchers in fields such as agricultural history, ancient economics, and in broader disciplines including classics, archaeology, and ancient history.
| Author | : Andrew Dalby |
| Publisher | : Routledge |
| Total Pages | : 426 |
| Release | : 2013-04-15 |
| Genre | : History |
| ISBN | : 1135954224 |
Sensual yet pre-eminently functional, food is of intrinsic interest to us all. This exciting new work by a leading authority explores food and related concepts in the Greek and Roman worlds. In entries ranging from a few lines to a couple of pages, Andrew Dalby describes individual foodstuffs (such as catfish, gazelle, peaches and parsley), utensils, ancient writers on food, and a vast range of other topics, drawn from classical literature, history and archaeology, as well as looking at the approaches of modern scholars. Approachable, reliable and fun, this A-to-Z explains and clarifies a subject that crops up in numerous classical sources, from plays to histories and beyond. It also gives references to useful primary and secondary reading. It will be an invaluable companion for students, academics and gastronomes alike.
