H2020Индивидуална стипендия2017–2019

CUISINE · An innovative approach for the study of culinary practices in past societies

„Хоризонт 2020“ — Действия „Мария Склодовска-Кюри“

Период: 2017-05-01 → 2019-09-06
Финансиране от ЕС: 195 455 €
Участници: 1
Схема: MSCA-IF-EF-ST

Линиите свързват координатора с партньорите.

Накратко на български

Кулинарните навици в миналите общества се анализират чрез остатъци от мазнини и растения в древни гърнеци. Това помага да се разберат социалните практики и културната идентичност при появата на земеделието и градовете.

Този кратък обзор е генериран от изкуствен интелект

Кратко обяснение, генерирано от езиков модел по текста на CORDIS. Оригиналът е по-долу.

Резултати накратко

An innovative approach for the study of culinary practices in past societies

The aim of the CUISINE project was to develop an innovative methodology for the study of culinary practices (cuisine) in past societies integrating the morphological analysis of cooking pots, the analysis of their fat content (lipids) and the analysis of microscopic plant remains (phytoliths and starch grains). In order to interpret the archaeological record, extensive plant reference collections and several experiments were developed as part of the project. At the same time, the methods developed during the experimentation phase were applied to two archaeological case studies in the Aegean, an area that has historically been (and still is) a crossroad for people and foodstuffs: the Neolithic site of Stavroupoli (Greek Macedonia, ca. 5600-5000 cal. BC) and the Bronze Age site of Knossos-Gypsades (Minoan Crete, ca. 1700-1100 cal. BC). The development of these integrated analyses on Neolithic and Bronze Age settlements allowed for the study of the emergence of new social practices and cultural identities linked to the origins of food production and the development of urban societies.

Текст от CORDIS, на английски · Данни: CORDIS, © Европейски съюз

Цел на проекта

The aim of this project is to develop an innovative methodology for the study of culinary practices (cuisine) in past societies integrating the morpho-typological analysis of cooking pots, the analysis of their lipid content and the analysis of microbotanical remains. By analysing a society's diet and cuisine we can explore, for instance, cultural development expressed through growing complexity in parallel with the development of more complex social and technological structures. This project will explore culinary practices in past societies through the integrated analysis of phytoliths, starch grains and lipids from cooking pottery. In order to interpret the archaeological record, extensive plant reference collections and several experiments will be developed as part of the project. At the same time, the methods developed during the experimentation phase will be tested and validated on two archaeological case studies in the Aegean, an area that has historically been (and still is) a crossroad for people and foodstuffs: the Neolithic site of Stavroupoli (Greek Macedonia, ca. 5600-5000 cal. BC) and the Bronze Age site of Knossos-Gypsades (Minoan Crete, ca. 3650-1100 cal. BC). The development of these integrated analyses on Neolithic and Bronze Age settlements will allow for the study of the emergence of new social practices and cultural identities linked to the origins of food production and the development of complex, urban societies.

Оригинален текст от CORDIS (на английски).

Участници

THE CHANCELLOR, MASTERS AND SCHOLARS OF THE UNIVERSITY OF OXFORD · OxfordКоординаторОбединеното кралство