Cooking with plants in ancient Europe and beyond

Soultana Maria Valamoti is Professor of Prehistoric Archaeology at the Department of Archaeology, Aristotle University of Thessaloniki. She has published several books and edited volumes as well as over 100 articles. Her research interests focus on human-plant interactions, anthropogenic landscape and vegetation change, ancient food, ethnoarchaeology and experimental archaeology. She is director of the Departmental lab, LIRA, as well as the PlantCult laboratory at CIRI at the Aristotle University of Thessaloniki. She has supervised a large number of MA dissertations and PhDs and has engaged in several outreach activities disseminating archaeobotanical results for the public. Anastasia Dimoula is an archaeologist, post-doctoral researcher in the Aristotle University of Thessaloniki (ERC projects PlantCult and EXPLO). She acquired her BA and PhD diplomas in AUTh and her MSc in the University of Sheffield. She has been professionally engaged in the Greek Ministry of Culture and the Archaeological Museum of Thessaloniki, as well as in university research projects as a pottery specialist. Maria Ntinou is Assistant Professor at the Department of History and Archaeology, Aristotle University of Thessaloniki, Greece. Her field of expertise is Anthracology (the analysis and interpretation of wood charcoal macro-remains). She participates in international research projects in Greece and Cyprus. Her research interests are prehistory, archaeobotany, vegetation history, woodland management by the prehistoric societies and the formation of the anthropogenic landscapes.

• Introduction: Cooking with Plants in Ancient Europe and BeyondSoultana Maria Valamoti, Anastasia Dimoula, Maria Ntinou Plant ingredients archived with ArboDat – evaluating regional food preferences and changes from crop remains, using the new archaeobotanical database for GreeceSoultana Maria Valamoti, Angela Kreuz, Chryssa Petridou, Angeliki Karathanou, Martha Kokkidou, Pavlos Lathiras, Stavroula Michou, Pelagia Paraskevopoulou, Hara Stylianakou Cooking with cereals in the Early Bronze Age kitchens of Archondiko Giannitson (Northern Greece): an archaeobotanical investigation of phase IV (2135-2020 cal BC)Soultana Maria Valamoti, Chryssi Petridou Early viticulture in Neolithic and Bronze Age Greece: looking for the best traditional morphometric method to distinguish wild and domestic grape pipsVincent Bonhomme, Clémence Pagnoux, Laurent Bouby, Sarah Ivorra, Susan E. Allen, Soultana Maria Valamoti Land management and food resources in Bronze Age Central Greece. Insights from archaeobotanical assemblages from the sites of Agia Paraskevi, Kynos and Mitrou (Phthiotida)Maria Ntinou, Angeliki Karathanou, Clemence Pagnoux, Soultana-Maria Valamoti Staple grains in the later Bronze Age of the (southern) Aegean: archaeobotanical, textual and ethnographic insightsPaul Halstead, Amy Bogaard, Glynis Jones Early Chalcolithic plant economy at Aktopraklık Höyük in northwest Anatolia: preliminary findingsCeren Kabukcu, Eleni Asouti, Emma Percival, Ellen Grice, Necmi Karul New bioarchaeological approaches to the study of plant food practices in the Eastern Mediterranean during the 2nd millennium BCJanine Fries-Knoblach and Philipp W. Stockhammer The importance of flavoured food: a (cautious) consideration of spices and herbs in Indus Civilization (ca 3200-1500 BC) recipesJennifer Bates The first five millennia of plant food production in the central and western Balkans: archaeobotanical evidence from the Neolithic to the Bronze AgeDragana Filipović, Djurdja Obradović, Anne de Vareilles Strategic drinking: The shelf-life and socio-political importance of Early Iron Age west-central European beerJoshua Driscoll Cereals and cereal-based products from Tiel Medel, an Early Neolithic Swifterbant site in the NetherlandsLucy Kubiak-Martens Cooked and raw. Fruits and seeds in the Iberian PalaeolithicErnestina Badal, Carmen M. Martínez Varea Trends and evolution of the plant-based diet in prehistoric Iberia: a view from archaeobotanyLeonor Peña-Chocarro, Guillem Pérez-Jordà Unearthing a new food culture: fruits in early modern IrelandMeriel McClatchie, Susan Flavin, Ellen OCarroll Let nothing go hungry: The indigenous worldview of Andean food and feedingChristine A. Hastorf Grinding and pounding in Early Neolithic Southeastern Europe: culinary preferences and social dimensions of plantfood processingIsmini Ninou, Nikos Efstratiou, Soultana-Maria Valamoti Grinding practices in prehistoric north and central Greece: evidence from the use-wear analysisDanai Chondrou, Maria Bofill, Haris Procopiou, RobertoVargiolu, Hassan Zahouani, Eleftheria Almasidou, Tasos Bekiaris, Ismini Ninou, Soultana Maria Valamoti The daily grind. Investigating the contexts of food grinding practices and tools in the Neolithic of Southeastern EuropeTasos Bekiaris, Danai Chondrou, Ismini Ninou, Soultana-Maria Valamoti Cooking on the rocks? An interdisciplinary approach on the use of burnt stone slabs from Neolithic Avgi, KastoriaTasos Bekiaris, Nikos Katsikaridis, Christos L. Stergiou, Georgia Stratouli Grinding systems as cultural markers at the turn of the 6th millennium BC in north-western continental EuropeCaroline Hamon Cooking in progress: Evolution and diversity of cooking pottery in prehistoric Northern Greece and BulgariaAnastasia Dimoula, Zoi Tsirtsoni, Paraskevi Yiouni, Alexander Chohadzhiev, Pascal Darcque, Maria Ivanova, Chaido Koukouli-Chryssanthaki, Sofia Koulidou, Krassimir Leshtakov, Petar Leshtakov, Konstantinos Filis, Dimitria Malamidou, Nikos Merousis, Aikaterini Papanthimou, Vanya Petrova, Evangelia Stefani†, Nadezhda Todorova, Katerina Tzanavari, Evangelia Voulgari, Soultana Maria Valamoti Plant boiling among the first pottery-making societies in the southern levant: an insight from carbonized residues of potteryJulien Vieugué, Monica Ramsey, Yosef Garfinkel Cooking in Bronze Age northern Greece: an investigation of thermal structuresEvanthia Papadopoulou, Sandra Prévost-Dermarkar, Anastasia Dimoula, Niki Chondrou, Soultana-Maria Valamoti Clay Cooking Ware and Kitchen Equipment in the Ancient Greek HouseholdEleni Manakidou Preparing Vegetables in Ceramic Pots Over a Hearth Fire: Using Minoan Cookware to Understand Plant-based Dishes in the Ancient WorldJerolyn E. Morrison Glume wheats in modern Greece: lessons for antiquityPaul Halstead Modern research and efforts for the organic restoration of prehistoric wheat in GreeceKostas Koutis, Evangelos Korpetis, Parthenopi E. Ralli, Nikolaos Stavropoulos† Acorns as an Alternative Vital Food Resource Today: an example from Kea island, GreeceMarcie Mayer Food plants and commensality among early farmers in the Iberian Peninsula: connecting pioneering and modern kitchensAnna B. Barberà, Sandra Lozano, Ferran Adrià, Ramon Buxó, Antoni Palomo “If You Brew It, They Will Come”: Experimental Archaeology, Ancient Alcohol and US MuseumsBettina Arnold