ceramika 

The 23 papers presented here are the product of the interdisciplinary exchange of ideas and approaches to the study of kitchen pottery between archaeologists, material scientists, historians and ethnoarchaeologists. They aim to set a vital but long-neglected category of evidence in its wider social, political and economic contexts. Structured around main themes concerning technical aspects of pottery production; cooking as socioeconomic practice; and changing tastes, culinary identities and cross-cultural encounters, a range of social economic and technological models are discussed on the basis of insights gained from the study of kitchen pottery production, use and evolution. Much discussion and work in the last decade has focussed on technical and social aspects of coarse ware and in particular kitchen ware. The chapters in this volume contribute to this debate, moving kitchen pottery beyond the Binfordian ‘technomic’ category and embracing a wider view, linking processualism, ceramic-ecology, behavioral schools, and ethnoarchaeology to research on historical developments and cultural transformations covering a broad geographical area of the Mediterranean region and spanning a long chronological sequence.Table of ContentsPrefaceList of contributors1 Investigating ceramics, cuisine and culture – past, present and futureAlexandra Villing and Michela SpataroPart I. How to make a perfect cooking pot: technical choices between tradition and innovation2 Materials choices in utilitarian pottery: kitchen wares in the Berbati valley, Greece Ian Whitbread 3 Home-made recipes: tradition and innovation in Bronze Age cooking pots from Akrotiri, TheraNoémi S. Müller, Vassilis Kilikoglou and Peter M. Day4 Heating efficiency of archaeological cooking vessels: computer models and simulations of heat transferAnno Hein, Noémi S. Müller and Vassilis Kilikoglou5 A contextual ethnography of cooking vessel production at Pòrtol, Mallorca (Balearic islands)Peter M. Day, Miguel A. Cau Ontiveros, Catalina Mas-Florit and Noémi S. Müller6 Aegina: an important centre of production of cooking pottery from the prehistoric to the historic eraWalter Gauss, Gudrun Klebinder-Gauss, Evangelia Kiriatzi, Areti Pentedeka and Myrto Georgakopoulou7 True grit: production and exchange of cooking wares in the 9th-century BC AegeanJames Whitley and Marie-Claude Boileau 8 Cooking wares between the Hellenistic and Roman world: artifact variability, technological choice and practice Kristina Winther-Jacobsen Part 2. 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 Bartłomiej Lis10 Cooking up new perspectives for Late Minoan IB domestic activities: an experimental approach to understanding the possibilities and the probabilities of using ancient cooking potsJerolyn E. Morrison, Chrysa Sofianou, Thomas M. Brogan, Jad Alyounis and Dimitra Mylona 11 Reading the Residues: The Use of Chromatographic and Mass Spectromic Techniques for Reconstructing the Role of Kitchen and other Domestic Vessels in Roman AntiquityLucy J. E. Cramp and Richard P. Evershed 12 Cooking pots in ancient and Late Antique cookbooks Andrew James Donnelly 13 Unchanging tastes: first steps towards the correlation of the evidence for food preparation and consumption in ancient Laconia Elizabeth Langridge-Noti14 Fuel, cuisine and food preparation in Etruria and Latium: cooking stands as evidence for change Laura M. Banducci 15 Vivaria in doliis: a cultural and social marker of Romanised society?Laure G. Meulemans Part 3. New pots, new recipes? Changing tastes, culinary identities and cross-cultural encounters16 The Athenian kitchen from the Early Iron Age to the Hellenistic periodSusan I. Rotroff17 Mediterranean-type cooking ware in indigenous contexts during the Iron Age in southern Gaul (6th–3rd centuries BC)Anne-Marie Curé 18 Forms of adoption, adaptation and resistance in the cooking ware repertoire of Lucania, South Italy (8th–3rd centuries BC)Alessandro Quercia 19 Pots and bones: cuisine in Roman Tuscany – the example of Il MonteGünther Schörner 20 Culinary clash in northwestern Iberia at the height of the Roman Empire: the Castro do Vieito case study António José Marques da Silva21 Coarse kitchen and household pottery as an indicator for Egyptian presence in the southern Levant: a diachronic perspective Alexander Fantalkin22 Kitchen pottery from Iron Age Cyprus: diachronic and social perspectivesSabine Fourrier Postscript: Looking beyond antiquity23 Aegean cooking pots in the modern era (1700–1950)Yorgos KyriakopoulosIndex - from Amzon