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Cooking plant foods in the northern Aegean: microbotanical evidence from Neolithic Stavroupoli (Thessaloniki, Greece)

Abstract:

Intensive archaeobotanical research in northern Greece and other circum-Mediterranean regions over the last two decades has demonstrated an extensive spectrum of domestic and wild plants consumed by Neolithic communities. However, macrobotanical remains are seldom associated with the artefact in which they were cooked, and therefore we know the list of ingredients but not what ingredients were cooked together or how were they cooked. By focusing on remains recovered from cooking vessels, this...

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Publication status:
Published
Peer review status:
Peer reviewed

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Authors


García-Granero, JJ More by this author
Urem-Kotsou, D More by this author
Bogaard, A More by this author
Publisher:
Elsevier Publisher's website
Journal:
Quaternary International Journal website
Volume:
496
Pages:
140-151
Publication date:
2017-05-03
Acceptance date:
2017-04-03
DOI:
ISSN:
1040-6182
Pubs id:
pubs:697662
URN:
uri:091fb683-0515-42bd-92f8-b05ffb18a404
UUID:
uuid:091fb683-0515-42bd-92f8-b05ffb18a404
Local pid:
pubs:697662

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