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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| Format: | Article |
| Language: | English |
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Università degli Studi di Milano
2017-10-01
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| Series: | Lanx |
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| Online Access: | https://riviste.unimi.it/index.php/lanx/article/view/9155 |