CORDIS Project
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This project develops a new method to study ancient culinary practices by analyzing cooking pots, their lipid content, and microbotanical remains. It aims to understand how diet and cuisine reflect cultural and social developments in past societies, particularly in the Aegean region during the Neolithic and Bronze Age.
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 w…
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