This volume focuses on the ways in which the production and consumption of food developed in the Aegean region in the Neolithic and Early Bronze Age, to see how this was linked to the appearance of more complex forms of social organisation. Sites from Macedonia in the north of Greece down to Crete are discussed and chronologically the papers cover not only the Neolithic and Early Bronze Age but extend into the Middle and Late Bronze Age and Classical period as well. The evidence from human remains, animal and fish bones, cultivated and wild plants, hearths and ovens, ceramics and literary texts is interpreted through a range of techniques, such as residue and stable isotope analysis. A number of key themes emerge, for example the changes in the types of food that were produced around the time of the Final Neolithic-Early Bronze Age transition, which is seen as a particularly critical period, the ways in which foodstuffs were stored and cooked, the significance of culinary innovations and the social role of consumption.

• Title Page
• Copyright Page
• Table of Contents
• List of Contributors
• Preface
• Chapter 1 - Cooking up the Past: entre traditions et innovations dans le Néolithique et l’âge du Bronze égéens
• Chapter 2 - Cooking in the Labyrinth: Exploring ‘cuisine’ at Bronze Age Knossos
  • INTRODUCTION
  • ‘HAUTE CUISINE’ À LA GOODY
  • ARCHAEOLOGICAL APPLICATION: PROSPECTS AND LIMITATIONS
  • FAUNAL EVIDENCE FOR ‘HAUTE CUISINE’ FROM PREHISTORIC KNOSSOS
  • WAS THERE AN ‘HAUTE CUISINE’ AT PALATIAL KNOSSOS?
  • ACKNOWLEDGEMENTS
  • REFERENCES
• Chapter 3 - Carcasses and Commensality: Investigating the social context of meat consumption in Neolithic and Early Bronze Age Greece
  • THE CONTEXT AND SIGNIFICANCE OF MEAT CONSUMPTION IN NEOLITHIC-EB GREECE
  • THE CONSUMPTION OF DOMESTIC ANIMALS IN RURAL MODERN GREECE
  • THE SOCIAL SCALE OF MEAT CONSUMPTION IN NEOLITHIC-EB GREECE: MODELLING THE ALTERNATIVES
  • THE SOCIAL SCALE OF MEAT CONSUMPTION IN NEOLITHIC-EB GREECE: SOME ZOOARCHAEOLOGICAL EVIDENCE
  • CONCLUSIONS
  • ACKNOWLEDGEMENTS
  • REFERENCES
• Chapter 4 - Economie vivrière et alimentation carnée en Grèce meridionale du Néolithique moyen à la fin de l’âge du Bronze
  • INTRODUCTION
  • AU MENU
  • QUALITES DE VIANDE ET CHOIX STRATEGIQUES
  • DES CHOIX ET DES GOUTS
  • PRATIQUES BOUCHERES ET ALIMENTAIRES
  • CONCLUSION PRELIMINAIRE
  • UNE VISION DEFINITIVEMENT PARTIELLE DE LA CUISINE
  • NOTES
  • REFERENCES
• Chapter 5 - La mer dans l’assiette: l’exploitation des faunes aquatiques dans l’alimentation en Égée pré- et protohistorique
  • INTRODUCTION
  • L’APPORT DES DONNÉES ARCHÉOZOOLOGIQUES: ENTRE VISIBLE ET INVISIBLE
  • A. LES MATIERES PREMIÈRES D’UNE CUISINE DE LA MER
  • B. DE LA MER À LA TABLE: MODES DE PRÉPARATION ET DE CONSOMMATION DES ALIMENTS D’ORIGINE AQUATIQUE
  • LES DONNÉES NON CONSOMMÉES
  • CONCLUSIONS
  • REMERCIEMENTS
  • NOTES
  • REFERENCES
• Chapter 6 - Traditional Foods and Culinary Novelties in Neolithic and Bronze Age Northern Greece: An overview of the archaeobotanical evidence
  • INTRODUCTION
  • OVERVIEW OF THE ARCHAEOBOTANICAL DATA: CROPS AND HARVESTS FROM THE WILD
  • NEOLITHIC PLANT FOOD
  • TRADITIONAL FOODS AND NOVELTIES OF THE BRONZE AGE
  • CONCLUDING REMARKS: IN SEARCH OF CULINARY CULTURAL BOUNDARIES
  • ACKNOWLEDGEMENTS
  • NOTE
  • REFERENCES
• Chapter 7 - Food Preservation in Greece During the Late and Final Neolithic Periods
  • INTRODUCTION
  • BACKGROUND
  • FISH
  • MEAT
  • MILK PRODUCTS
  • PRESERVATION
  • CONCLUDING REMARKS
  • ACKNOWLEDGEMENTS
  • REFERENCES
• Chapter 8 - ‘Il n’y a pas de cuisine sans feu’ Une approche des techniques culinaires au Néolithique et à l’Âge du Bronze Ancien à travers les structures de combustion en Grèce du Nord
  • INTRODUCTION
  • I. LA CUISSON: PRINCIPES ET TECHNIQUES
  • II. CUISSONS ET STRUCTURES DE COMBUSTION PREHISTORIQUES
  • III. LES CRITERES DE CHOIX DES MODES DE CUISSON
  • CONCLUSION
  • NOTES
  • REFERENCES
• Chapter 9 - Les installations culinaires dans un village du Bronze Ancien en Grèce du Nord: Archontiko Giannitsa
  • RESUME
  • INTRODUCTION
  • LE SITE PRÉHISTORIQUE D’ARCHONTIKO
  • LES RESSOURCES ALIMENTAIRES ET LE MOBILIER DE LA CUISINE
  • LES STRUCTURES CULINAIRES EN TERRE À BÂTIR
  • CONCLUSION
  • NOTES
  • RÉFÉRENCES
• Chapter 10 - Beeswax in Neolithic Perforated Sherds from the Northern Aegean: New economic and functional implications
  • INTRODUCTION
  • THE RIDDLE OF PERFORATED POTTERY
  • THE TWO PERFORATED SHERDS AND THEIR ORGANIC RESIDUE ANALYSIS
  • ECONOMIC AND FUNCTIONAL CONSIDERATIONS
  • CONCLUSIONS
  • ACKNOWLEDGEMENTS
  • REFERENCES
• Chapter 11 - Early Bronze Age Cooking Vessels From Thebes: Organic residue analysis and archaeological implications
  • INTRODUCTION
  • ARCHAEOLOGICAL CONTEXT
  • MATERIALS AND METHODS
  • RESULTS
  • DISCUSSION
  • CONCLUSIONS
  • REFERENCES
• Chapter 12 - Communality and Competition: The social life of food and containers at Aceramic and Early Neolithic Knossos, Crete
  • THE DILEMMA OF CONTEXT
  • PRODUCING CATEGORIES, EXCHANGING VALUE, CONSUMING POWER
  • RE-CREATING NEOLITHIC VESSEL BIOGRAPHIES
  • CHARACTERISING EARLY NEOLITHIC CERAMIC CONSUMPTION
  • CONTEXTUALISING EARLY NEOLITHIC CERAMIC CONSUMPTION
  • THE POLITICS OF COMMUNAL CONSUMPTION (ACERAMIC-EARLY NEOLITHIC)
  • CONCLUSIONS
  • NOTES
  • REFERENCES
• Chapter 13 - The Production and Consumption of Pottery in the Neolithic Peloponnese
  • INTRODUCTION
  • EARLY NEOLITHIC
  • MIDDLE NEOLITHIC
  • LATE NEOLITHIC
  • FINAL NEOLITHIC
  • THE EARLY BRONZE AGE
  • CONCLUSIONS
  • NOTES
  • REFERENCES
• Chapter 14 - Pottery, Cuisine and Community in the Neolithic of North Greece
  • THE SITE
  • POTTERY
  • SOURCES OF FOOD: THE EVIDENCE OF BIOARCHAEOLOGICAL REMAINS
  • PREPARATION AND CONSUMPTION OF DAILY MEALS
  • CONSUMPTION OF FOOD ON A COMMUNAL LEVEL
  • CONCLUSIONS
  • ACKNOWLEDGMENTS
  • NOTES
  • REFERENCES
• Chapter 15 - What Are the Legs For? Vessels with Legs in the Neolithic and Early Bronze Age Aegean
  • INTRODUCTION
  • THE ARCHAEOLOGICAL DATA: NEOLITHIC AND EBA VESSELS WITH LEGS IN THE AEGEAN
  • THE FUNCTIONAL INTERPRETATION
  • CONCLUSIONS
  • NOTES
  • REFERENCES
• Chapter 16 - Des enfants nourris au biberon à l’Age du Bronze?
  • OBSERVATIONS SUR LA MORPHOLOGIE DES VASES À BEC TUBULAIRE, COMPARÉE A DES BIBERONS ORIGINAIRES D’AUTRES CULTURES
  • QUELLE SUBSTANCE POUVAIT ÊTRE CONTENUE DANS LES BIBERONS?
  • CONTEXTES ARCHÉOLOGIQUES DES VASES À GOULOT TUBULAIRE AU NEOLITHIQUE ET À L’ÂGE DU BRONZE EN ÉGÉE
  • CONCLUSIONS
  • NOTES
  • REFERENCES
• Chapter 17 - Stable Isotope Analysis of Human Remains from the Early Helladic Site of Perachora, Korinth, Greece
  • INTRODUCTION
  • MATERIALS AND METHODS
  • STABLE ISOTOPE ANALYSIS
  • RESULTS
  • DISCUSSION
  • CONCLUSIONS
  • REFERENCES
• Chapter 18 - Aspects anthropologiques et paléopathologiques de la malnutrition à Argos (HA, HM)
  • PRESENTATION
  • RETARD DE CROISSANCE
  • LESIONS PALEOPATHOLOGIQUES TEMOIGNANT D’UN STRESS AU COURS DE LA CROISSANCE
  • MORTALITE INFANTILE
  • INFECTIONS
  • MALFORMATIONS INDUITES PAR LA MALNUTRITION
  • CONCLUSION
  • NOTES
  • REFERENCES
  • ANNEXE
• Chapter 19 - Health and Diet During the Middle Bronze Age in the Peloponnese: the site of Kouphovouno
  • INTRODUCTION
  • THE MATERIAL–TAPHONOMIC CONSIDERATIONS
  • METHODS — DEFINITIONS
  • RESULTS
  • CONCLUSIONS
  • REFERENCES
• Chapter 20 - Apport de la paléodontologie à la compréhension des pratiques alimentaires et des modes de vie des populations égéennes protohistoriques
  • HISTORIQUE
  • LES LÉSIONS
  • PRÉSENTATION DU SITE ET DU MATÉRIEL D’ARGOS
  • AUTOUR DE LA CUISINE: LES ENSEIGNEMENTS DE LA PALÉODONTOLOGIE SUR LES POPULATION D’ARGOS
  • NOTES
  • RÉFÉRENCES
• Chapter 21 - The Consumption of Dog-Meat in Classical Greece
  • INTRODUCTION
  • THE RANGE OF ANIMALS EATEN BY GREEKS
  • ANCIENT DENIAL THAT GREEKS ATE DOG
  • ARCHAEOLOGICAL EVIDENCE FOR EATING DOG
  • ARCHAEOLOGICAL EVIDENCE FOR THE EATING OF SACRIFICIAL DOG-MEAT
  • ARCHAEOLOGICAL EVIDENCE FOR THE CONSUMPTION OF DOG-MEAT FROM NON-RELIGIOUS CONTEXTS
  • EVIDENCE FROM THE HIPPOCRATIC CORPUS
  • GREEKS’ ATTITUDES TO DOGS AS ANIMALS
  • ATTITUDES TO DOGS IN NIGERIA: A CULTURAL COMPARISON
  • GREEK ATTITUDES TO MEAT NOT KILLED BY SACRIFICE
  • CONCLUSION
  • NOTES
  • REFERENCES
• Chapter 22 - La cuisine des bébés en Grèce classique: Analogies culinaires des médecins hippocratiques
  • 1. RECETTES POUR CONCEVOIR
  • 2. DE L’ENFANT ET DU FROMAGE
  • 3. LA FEMME CUISINIÈRE ET NOURRICIÈRE DE L’ENFANT
  • CONCLUSION
  • RÉSUMÉ
  • NOTES
• Questions and Answers