Plant Foods of Greece
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A01=Soultana Maria Valamoti
Aegean islands
Age Group_Uncategorized
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agriculture
alcohol
archaeobotanical record
archaeology
Athena
Author_Soultana Maria Valamoti
automatic-update
baking
barley
beer
bulgur
Category1=Non-Fiction
Category=HDDA
Category=HDDK
Category=JBCC4
Category=JFCV
Category=NKD
cereals
cookbooks
cooking pots
cooking practices
COP=United States
Crete
culinary diversity
cultivation
Delivery_Delivery within 10-20 working days
Dionysus
edible plants
einkorn
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eq_isMigrated=0
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_society-politics
Europe
excavations
family crops
feasts
Fertile Crescent
food studies
fruits
funerals
gods and goddesses
grapes
Greek mythology
greens
harvesting
healing foods
healing rituals
horta
hunter-gatherers
Iron Age
Language_English
lentils
medicinal plants
Mediterranean
Mesolithic
millet
mushrooms
Near East
Neolithic crop assemblages
olive oil
ovens
PA=Available
plant domestication
prehistoric farmers
prehistoric settlements
Price_€20 to €50
PS=Active
pulses
recipes
religious festivals
ritual centers
seafarers
softlaunch
stratigraphy
taphonomy
trachanas
traditional farming societies
Upper Paleolithic
wine
winemaking
women's roles
Product details
- ISBN 9780817321598
- Weight: 562g
- Dimensions: 152 x 229mm
- Publication Date: 13 Jun 2023
- Publisher: The University of Alabama Press
- Publication City/Country: US
- Product Form: Hardback
- Language: English
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A synthesis of culinary practices of prehistoric Greece based on plant food ingredients
In Plant Foods of Greece, Greek archaeologist Soultana Maria Valamoti takes readers on a culinary journey, reconstructing the plant foods and culinary practices of Neolithic and Bronze Age Greece. For more than thirty years, she has been analyzing a large body of archaeobotanical data that was retrieved from nearly twenty sites in mainland Greece and the Greek islands, with an additional analysis of other sites as referenced by published colleagues. Plant foods were the main ingredients of daily meals in prehistoric Greece and most likely of special dishes prepared for feasts and rituals.
Valamoti’s 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. Valamoti also addresses regional variability and diversity as well as detailing experimentation and research using occasional input from ancient written sources.
Comprehensive and synthetic coverage encompasses bread/cereals, pulses, oils, fruit and nuts, fermented brews, healing foods, cooking, and identity. In addition, Valamoti 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. A definitive source for a range of food scientists and scholars, it will also appeal to foodies.
In Plant Foods of Greece, Greek archaeologist Soultana Maria Valamoti takes readers on a culinary journey, reconstructing the plant foods and culinary practices of Neolithic and Bronze Age Greece. For more than thirty years, she has been analyzing a large body of archaeobotanical data that was retrieved from nearly twenty sites in mainland Greece and the Greek islands, with an additional analysis of other sites as referenced by published colleagues. Plant foods were the main ingredients of daily meals in prehistoric Greece and most likely of special dishes prepared for feasts and rituals.
Valamoti’s 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. Valamoti also addresses regional variability and diversity as well as detailing experimentation and research using occasional input from ancient written sources.
Comprehensive and synthetic coverage encompasses bread/cereals, pulses, oils, fruit and nuts, fermented brews, healing foods, cooking, and identity. In addition, Valamoti 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. A definitive source for a range of food scientists and scholars, it will also appeal to foodies.
Soultana Maria Valamoti is professor of archaeology at Aristotle University of Thessaloniki and leader of PlantCult, a program funded by the European Research Council on the role of plant foods in shaping the prehistoric cuisines of Europe.
