Mangiare alla greca a Spina. Vasi, ricette e culture nel Mediterraneo occidentale tra VI e III secolo BCE

Cooking is the vital process of rendering potential foodstuffs edible, accessible and appropriate both in biological and in socio-cultural terms. Despite being too long neglected in archaeological studies, the food production processes have left remains that make up a very large part of the archaeol...

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Main Author: Lorenzo Zamboni
Format: Article
Language:English
Published: Università degli Studi di Milano 2017-10-01
Series:Lanx
Subjects:
Online Access:https://riviste.unimi.it/index.php/lanx/article/view/9155
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spelling doaj-5f93cc902a9b430fb4382668267e636b2020-11-25T02:59:23ZengUniversità degli Studi di MilanoLanx2035-47972035-47972017-10-010238711010.13130/2035-4797/91557836Mangiare alla greca a Spina. Vasi, ricette e culture nel Mediterraneo occidentale tra VI e III secolo BCELorenzo Zamboni0Università degli Studi di PaviaCooking is the vital process of rendering potential foodstuffs edible, accessible and appropriate both in biological and in socio-cultural terms. Despite being too long neglected in archaeological studies, the food production processes have left remains that make up a very large part of the archaeological record. The aim of this paper is to outline a scenario of the Greek-style cooking vessels found along the western Mediterranean coasts between the Archaic and the Hellenistic period, namely within the main Etruscan and Greek ports of trade and wrecks, in order to highlight the cultural impact and the developments of this crucial aspect in the cultural and social life. The main objects of the research is a particular cooking ware produced in Greece between the sixth century BCE and the Romanization, widespread all around the Mediterranean sea, consisting of handy and refractory vessels (named for example chytra, kakkabe, lopas, thyeia etc.). The case-study is the Adriatic hub of Spina (near Comacchio, Ferrara), founded by the Etruscans at the end of the 6th century BCE, and one of the main economic partners of Athens during the 5th until the middle 4th BCE. Ongoing multidisciplinary projects are trying to return the complex interaction between the local (i.e ‘etruscan’) culinary habits and the Greek culture, in terms of availability, preferences, economic choices, trough the adoption of multiple investigation methodologies including archaeology, archaeometry, archaeozoology, archaeobotany, biochemistry.https://riviste.unimi.it/index.php/lanx/article/view/9155Archeologia del ciboCeramica da cucinaSistemi di produzione e di circolazioneEtnicità e identità culturaleMediterraneo occidentale e Spina
collection DOAJ
language English
format Article
sources DOAJ
author Lorenzo Zamboni
spellingShingle Lorenzo Zamboni
Mangiare alla greca a Spina. Vasi, ricette e culture nel Mediterraneo occidentale tra VI e III secolo BCE
Lanx
Archeologia del cibo
Ceramica da cucina
Sistemi di produzione e di circolazione
Etnicità e identità culturale
Mediterraneo occidentale e Spina
author_facet Lorenzo Zamboni
author_sort Lorenzo Zamboni
title Mangiare alla greca a Spina. Vasi, ricette e culture nel Mediterraneo occidentale tra VI e III secolo BCE
title_short Mangiare alla greca a Spina. Vasi, ricette e culture nel Mediterraneo occidentale tra VI e III secolo BCE
title_full Mangiare alla greca a Spina. Vasi, ricette e culture nel Mediterraneo occidentale tra VI e III secolo BCE
title_fullStr Mangiare alla greca a Spina. Vasi, ricette e culture nel Mediterraneo occidentale tra VI e III secolo BCE
title_full_unstemmed Mangiare alla greca a Spina. Vasi, ricette e culture nel Mediterraneo occidentale tra VI e III secolo BCE
title_sort mangiare alla greca a spina. vasi, ricette e culture nel mediterraneo occidentale tra vi e iii secolo bce
publisher Università degli Studi di Milano
series Lanx
issn 2035-4797
2035-4797
publishDate 2017-10-01
description Cooking is the vital process of rendering potential foodstuffs edible, accessible and appropriate both in biological and in socio-cultural terms. Despite being too long neglected in archaeological studies, the food production processes have left remains that make up a very large part of the archaeological record. The aim of this paper is to outline a scenario of the Greek-style cooking vessels found along the western Mediterranean coasts between the Archaic and the Hellenistic period, namely within the main Etruscan and Greek ports of trade and wrecks, in order to highlight the cultural impact and the developments of this crucial aspect in the cultural and social life. The main objects of the research is a particular cooking ware produced in Greece between the sixth century BCE and the Romanization, widespread all around the Mediterranean sea, consisting of handy and refractory vessels (named for example chytra, kakkabe, lopas, thyeia etc.). The case-study is the Adriatic hub of Spina (near Comacchio, Ferrara), founded by the Etruscans at the end of the 6th century BCE, and one of the main economic partners of Athens during the 5th until the middle 4th BCE. Ongoing multidisciplinary projects are trying to return the complex interaction between the local (i.e ‘etruscan’) culinary habits and the Greek culture, in terms of availability, preferences, economic choices, trough the adoption of multiple investigation methodologies including archaeology, archaeometry, archaeozoology, archaeobotany, biochemistry.
topic Archeologia del cibo
Ceramica da cucina
Sistemi di produzione e di circolazione
Etnicità e identità culturale
Mediterraneo occidentale e Spina
url https://riviste.unimi.it/index.php/lanx/article/view/9155
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