Ceramics, Cuisine and Culture : The Archaeology and Science of Kitchen Pottery in the Ancient Mediterranean World.

Intro -- Preface -- List of contributors -- 1 Investigating ceramics, cuisine and culture - past, present and future -- I How to make a perfect cooking pot: technical choices between tradition and innovation -- 2 Materials choices in utilitarian pottery: kitchen wares in the Berbati valley, Greece -- 3 Home-made recipes: tradition and innovation in Bronze Age cooking pots from Akrotiri, Thera -- 4 Heating efficiency of archaeological cooking vessels: computer models and simulations of heat transfer -- 5 A contextual ethnography of cooking vessel production at Pòrtol, Mallorca (Balearic islands) -- 6 Aegina: an important centre of production of cooking pottery from the prehistoric to the historic era -- 7 True grit: production and exchange of cooking wares in the 9th-century BC Aegean -- 8 Cooking wares between the Hellenistic and Roman world: artefact variability, technological choiceand practice -- II Lifting the lid on ancient cuisine: understanding cooking as socio-economic practice -- 9 From cooking pots to cuisine. Limitations and perspectives of a ceramic-based approach -- 10 Cooking up new perspectives for Late Minoan IB domestic activities: an experimental approachto understanding the possibilities and probabilities of using ancient cooking pots -- 11 Reading the residues: the use of chromatographic and mass spectrometric techniques forreconstructing the role of kitchen and other domestic vessels in Roman antiquity -- 12 Cooking pots in ancient and Late Antique cookbooks -- 13 Unchanging tastes: first steps towards the correlation of the evidence for food preparationand consumption in ancient Laconia -- 14 Fuel, cuisine and food preparation in Etruria and Latium: cooking stands as evidence for change -- 15 Vivaria in doliis: a cultural and social marker of Romanised society?.

III New pots, new recipes? Changing tastes, culinary identities and cross-cultural encounters -- 16 The Athenian kitchen from the Early Iron Age to the Hellenistic period -- 17 Mediterranean-type cooking ware in indigenous contexts during the Iron Age in southern Gaul(6th-3rd centuries BC) -- 18 Forms of adoption, adaptation and resistance in the cooking ware repertoire of Lucania, South Italy(8th-3rd centuries BC) -- 19 Pots and bones: cuisine in Roman Tuscany - the example of Il Monte -- 20 Culinary clash in northwestern Iberia at the height of the Roman Empire:the Castro do Vieito case study -- 21 Coarse kitchen and household pottery as an indicator for Egyptian presence in the southern Levant:a diachronic perspective -- 22 Kitchen pottery from Iron Age Cyprus: diachronic and social perspectives -- Postscript: Looking beyond antiquity -- 23 Aegean cooking pots in the modern era (1700-1950) -- Index.

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Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2024. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.