Plant Foods Of Greece
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Plant Foods Of Greece
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Author : Soultana Maria Valamoti
language : en
Publisher: University of Alabama Press
Release Date : 2023-06-13
Plant Foods Of Greece written by Soultana Maria Valamoti and has been published by University of Alabama Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-06-13 with Social Science categories.
"Greek archaeologist Soultana Maria Valamoti takes readers on a culinary journey in her synthesis of plant foods and culinary practices of Neolithic and Bronze Age Greece. Plant foods were the main ingredients of daily meals in prehistoric Greece and most likely of special dishes prepared for feasts and rituals. For more than thirty years, Valamoti has been analyzing a large body of archaeobotanic data that spans 7,000 years from the Neolithic to Bronze Age and that was retrieved from nearly one hundred sites in mainland Greece and the Greek islands. This book also reflects experimentation and research of ancient written sources. Her approach allows an exploration of culinary variability through time. The thousands of charred seeds identified from occupation debris correspond to minuscule time capsules. She is able to document changes from the cooking of the first farmers to the sophisticated cuisines of the elites who inhabited palaces in the first cities of Europe in the south of Greece during the Late Bronze Age. Along the way, she explains the complex processes for the addition of new ingredients (such as millet and olives), condiments, sweet tastes, and complex recipes. "Ancient Grains" also explores regional variability and diversity. Rich chapters are devoted to overviewing plantstuffs in their spatial and temporal distribution, with ritual and symbolic significance noted, and also to broader themes and practices. The main chapters are on bread/cereals, pulses, oils, fruit and nuts, fermented brews, healing foods, cooking, and identity. Valamoti also offers insight into engaging in public archaeology and provides recipes that incorporate ancient plant ingredients and connect prehistory to the present in a critical way. Finally, a thorough bibliography also includes archaeobotanical publications in Greek. Copious color and black and white photos enhance the text"--
Cooking With Plants In Prehistoric Greece
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Author : Soultana Maria Valamoti
language : en
Publisher:
Release Date : 2019-10-31
Cooking With Plants In Prehistoric Greece written by Soultana Maria Valamoti and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-10-31 with Cooking categories.
This book is the outcome of more than 20 years of archaeobotanical research conducted by the author at prehistoric sites in Greece. In its 13 chapters the book offers an overview of a wide range of plant food ingredients, starting from their retrieval in the field and proceeding with a presentation of their spatial and temporal distribution as well as an exploration of their potential uses in prehistoric cuisine. Cuisine transforms nature into culture and the book offers a journey from the prehistoric fields and harvests from the wild to the dishes prepared and consumed in daily meals and special occasions. The culinary innovations introduced by the first farmers European farmers become transformed into traditions of the Neolithic which, in turn, are further modified with crop introductions from far-away places during the Bronze Age. Changes in available ingredients and recipes observed in the course of time allow insights into contact networks, culinary innovations and identities forged on food preparation and consumption practices. Special plant based substances like oil, alcoholic drinks, medicinal and hallucinogenic preparations form the basis for a discussion of special contexts of consumption and the appropriation of power. The prehistoric recipes are investigated using actual archaeobotanical food remains as well as ethnography and experimental reproduction. Continuities and change from prehistory to the historic periods are explored through ancient Greek texts while current perceptions of prehistoric cuisine by the wider public are critically discussed. The book ends with a selection of delicious recipes with simple ingredients the author has compiled, the outcome of her passion for cooking grafted with her archaeobotanical knowledge on plant ingredients and recipes.
Plants And Diet In Greece From Neolithic To Classic Periods
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Author : Fragkiska Megaloudi
language : en
Publisher: BAR International Series
Release Date : 2006
Plants And Diet In Greece From Neolithic To Classic Periods written by Fragkiska Megaloudi and has been published by BAR International Series this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with Archaeology categories.
This monograph provides a synthesis of information on Greek food plants recovered mainly through archaeobotanical studies. The principal goal is to present the first diachronic study of the use of vegetal species in the Eastern Aegean region in the period spanning the millennia between the Early Neolithic (ca. 7000 BC) and Classical times (4th century BC). The data compiled here can shed light on several aspects of ancient food and diet, including the geographical and chronological distribution of cereals and legumes, the beginnings of arboriculture in Greece, and the use and symbolic meaning of plants in ancient times.
Local Mediterranean Food Plants And Nutraceuticals
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Author : Michael Heinrich
language : en
Publisher: Karger Medical and Scientific Publishers
Release Date : 2006-01-01
Local Mediterranean Food Plants And Nutraceuticals written by Michael Heinrich and has been published by Karger Medical and Scientific Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-01-01 with Health & Fitness categories.
As a result of domestication - considered to be the most important cultural development of the past 13,000 years of human history - we depend today on a tiny number of domesticated plant and animal species for our food supply. Nevertheless, people continue to gather food which grows around their homes or they cultivate local varieties of food plants (as well as keep land races of domestic animals). Generally, wild varieties tend to be richer in micronutrients and bioactive secondary metabolites, which are produced in adaptation to local environmental conditions. These metabolites trigger further adaptive responses by producing 'protective', bioactive compounds which, when ingested, result in the transfer of protective effects to our organism. The preservation of local knowledge for future generations as well as the identification of new nutraceuticals by means of characterizing plant extracts with potential health beneficial effects are the main objectives of this book. The first part therefore focuses on the ethnobotanical study of local food plants in selected regions of the Mediterranean, i.e. their use as well as beliefs and cultural practices associated with it. The biological-pharmacological effects of these plants on selected (mostly in vitro) targets of the central nervous system and the cardiovascular system make up the second part, highlighting the potential of these plants for developing novel health foods, herbal medicines or local products with beneficial effects on health. Those interested in an integrated approach to the identification of new and health beneficial foods will undoubtedly find this book a valuable source of information and an inspiration for new scientific approaches to this age-old topic.
Gifts Of The Gods
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Author : Andrew Dalby
language : en
Publisher: Reaktion Books
Release Date : 2017-11-15
Gifts Of The Gods written by Andrew Dalby and has been published by Reaktion Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-11-15 with Cooking categories.
What do we think about when we think about Greek food? For many, it is the meze and the traditional plates of a Greek island taverna at the height of summer. In Gifts of the Gods, Andrew and Rachel Dalby take us into and beyond the taverna in our minds to offer us a unique and comprehensive history of the foods of Greece. Greek food is brimming with thousands of years of history, lore, and culture. The country has one of the most varied landscapes of Europe, where steep mountains, low-lying plains, rocky islands, and crystal-blue seas jostle one another and produce food and wine of immense quality and distinctive taste. The book discusses how the land was settled, what was grown in different regions, and how certain fruits, herbs, and vegetables became a part of local cuisines. Moving through history—from classical to modern—the book explores the country’s regional food identities as well as the export of Greek food to communities all over the world. The book culminates with a look at one of the most distinctive features of Greece’s food tradition—the country’s world renown hospitality. Illustrated throughout and featuring traditional recipes that blend historical and modern flavors, Gifts of the Gods is a mouth-watering account of a rich and ancient cuisine.
Cooking With Plants In Ancient Europe And Beyond
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Author : Soultana Maria Valamoti
language : en
Publisher:
Release Date : 2022-12
Cooking With Plants In Ancient Europe And Beyond written by Soultana Maria Valamoti and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-12 with categories.
Plants have constituted the basis of human subsistence. This volume focuses on plant food ingredients that were consumed by the members of past societies and on the ways these ingredients were transformed into food. The thirty chapters of this book unfold the story of culinary transformation of cereals, pulses as well as of a wide range of wild and cultivated edible plants.Regional syntheses provide insights on plant species choices and changes over time and fragments of recipes locked inside amorphous charred masses. Grinding equipment, cooking installations and cooking pots are used to reveal the ancient cooking steps in order to pull together the pieces of a culinary puzzle of the past. From the big picture of spatiotemporal patterns and changes to the micro-imaging of usewear on grinding tool surfaces, the book attempts for the first time a comprehensive and systematic approach to ancient plant food culinary transformation.Focusing mainly on Europe and the Mediterranean world in prehistory, the book expands to other regions such as South Asia and Latin America and covers a time span from the Palaeolithic to the historic periods. Several of the contributions stem from original research conducted in the context of ERC project PlantCult: Investigating the Plant Food Cultures of Ancient Europe. The book's exploration into ancient cuisines culminates with an investigation of the significance of ethnoarchaeology towards a better understanding of past foodways as well as of the impact of archaeology in shaping modern culinary and consumer trends.The book will be of interest to archaeologists, food historians, agronomists, botanists as well as the wider public with an interest in ancient cooking.
Siren Feasts
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Author : Andrew Dalby
language : en
Publisher: Routledge
Release Date : 2013-04-15
Siren Feasts written by Andrew Dalby and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-04-15 with History categories.
Cheese, wine, honey and olive oil - four of Greece's best known contributions to culinary culture - were already well known four thousand years ago. Remains of honeycombs and of cheeses have been found under the volcanic ash of the Santorini eruption of 1627 BC. Over the millennia, Greek food diversified and absorbed neighbouring traditions, yet retained its own distinctive character. In Siren Feasts, Andrew Dalby provides the first serious social history of Greek food. He begins with the tunny fishers of the neolithic age, and traces the story through the repertoire of classical Greece, the reputations of Lydia for luxury and of Sicily and South Italy for sybaritism, to the Imperial synthesis of varying traditions, with a look forward to the Byzantine cuisine and the development of the modern Greek menu. The apples of the Hesperides turn out to be lemons, and great favour attaches to Byzantine biscuits. Fully documented and comprehensively illustrated, scholarly yet immensely readable, Siren Feasts demonstrates the social construction placed upon different types of food at different periods (was fish a luxury item in classical Athens, though disdained by Homeric heroes?). It places diet in an economic and agricultural context; and it provides a history of mentalities in relation to a subject which no human being can ignore.
Authenticity Of Foods Of Plant Origin
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Author : Konstantinos Kotsanopoulos
language : en
Publisher: CRC Press
Release Date : 2022-06-15
Authenticity Of Foods Of Plant Origin written by Konstantinos Kotsanopoulos and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-06-15 with Science categories.
Food is adulterated to increase profit or due to negligence. Adulteration can compromise food safety and quality, and harm consumers. This may undermine consumer trust and the reputation of the food industry. As such, it is very important to monitor, control and detect adulteration. A number of techniques have been developed for the authentication of food and verifying its quality and associated claims. Foods of plant origin are the source of nutrients for billions of people around the globe. Due to the huge variety of plants, and the lack of visual characteristics as a result of processing, advanced techniques are required to detect adulteration. This book reviews the latest developments in the field of authenticity of foods of plant origin, examining concepts such as traceability, and how they are applied to facilitate the support of claims, as well as legislative requirements in the major economies around the world. The basic techniques used nowadays in verifying authenticity of these types of foods are reviewed and discussed, and their applications are summarized. The book also focuses on categories of foods most prone to adulteration attempts due to their characteristics, properties and production methods commonly followed, thus allowing the reader to more easily identify the chapter that is of interest in each case. The book will be of interest to food industrialists, chemists, quality control scientists and technologists, microbiologists, analytical chemists and food physical chemists within the food industry. It is also aimed at academicians who are interested in the authenticity of foods of plant origin and the advancements in the analytical fields that support relevant legal and marketing requirements.
The Ikaria Way
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Author : Diane Kochilas
language : en
Publisher: St. Martin's Griffin
Release Date : 2024-03-26
The Ikaria Way written by Diane Kochilas and has been published by St. Martin's Griffin this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-03-26 with Cooking categories.
Diane Kochilas' new cookbook that brings the plant-based cuisine of Ikaria to your dinner table. Ikaria is an island in Greece where people live to a ripe old age, sometimes living well past 100. Diane Kochilas, host of the television series My Greek Table, is a daughter of Ikaria. The Ikaria Way is her latest cookbook and is filled with easy, contemporary recipes rooted in her background and steeped in the ancient Greek traditions of plant-based cuisine. As Diane says, Greeks are almost vegan, but they’d never call themselves that. The array of plant-based dishes in the Greek diet is unsurpassed anywhere else in the Mediterranean. Diane’s pantry, and the one she suggests for readers, is culled from the traditions of the Mediterranean and is full of ingredients that have long given food its flavor: herbs, olive oil, nuts, and more. The recipes in The Ikaria Way are simple, almost entirely plant-based, prepared with real food and almost nothing processed, save for the occasional can of tomatoes. Readers will love meze like smoked eggplant with tahini and walnuts or baked chickpeas and pumpkin patties. There are wonderful salads combining strawberries and asparagus and robust mains like white bean stew with eggplant. The Ikaria Way brings the healthy-eating recipes of an ancient island to readers everywhere. It is destined to take its place alongside Diane’s other books on the shelves of all good home cooks who want healthy eating and robust, delicious flavors on the same plate.
The Greek Vegetarian
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Author : Diane Kochilas
language : en
Publisher: Macmillan
Release Date : 1999-03-15
The Greek Vegetarian written by Diane Kochilas and has been published by Macmillan this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-03-15 with Cooking categories.
A renowned Greek chef offers an authoritative, celebratory, beautifully written cookbook that takes the trend of vegetarian ethnic cooking to new heights. 16-page color photo insert. Line illustrations throughout.