Evidence of everyday Punic culinary habits from Proratora island, Sardinia (original) (raw)
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Evidence of everiday punic culinary habits from Proratiora island, Sardinia
SAGVNTVM. Papeles del Laboratorio de Arqueología de Valencia
The preparation and consumption of food in everyday circumstances is an often-overlooked aspect of communal eating and drinking. This article examines a series of cooking pots from the island site of Proratora in north Sardinia which provide the basis for a discussion of ancient Mediterranean consumption practices and raises interesting questions about the way such social practices are the basis of communal identity in a period and place usually understood as divided between the Roman and Carthaginian worlds.
cooking pots, integrating contextual, archaeozoological, archaeobotanical and chemical data. We focus on material from the central cult site of the settlement of Monte Iato, located in the hinterland of western Sicily, in order to explore the interaction between food, people, bio-/artefacts and environments as a process of formulating and reformulating social relationships and local power dynamics within specific social spaces and settings. We reveal different foodways and consumption practices within the same cult site, characterized on the one hand by long-standing traditions, with more or less constant and unchanging dishes, and on the other by the integration of external stimuli. We discuss the emergence of foreign- (Greek/Phoenician-) style cooking pots and ingredients as markers of an haute cuisine, developed with the aim of social differentiation. Keywords: cooking pots, foodways, Iron Age Sicily, local identities, Monte Iato, ritual consumption
The Transmission of Technical Knowledge in the Production of Ancient Mediterranean Pottery Proceedings of the International Conference at the Austrian Archaeological Institute at Athens 23rd – 25th November 2012
Cooking pottery is a potential key indicator of craft transmissions, social exchanges and interactions in areas of cultural contacts. Pre-Roman South Italy represents an exemplary case study, since the presence of culturally different groups resulted in phenomena of assimilation, integration and adaptation, as well strong resistance and conservatism, which also influenced cuisine and food culture, and thus the pottery repertoire used for cooking and food processing. The aim of this paper is to update the picture of the available knowledge concerning the cooking pots attested in South Italy and Sicily. Relations between Greeks and indigenous groups are characterized by early forms of contacts, even before the establishment of Greek colonies on the coast (late 8th c. B.C.); the presence of cooking pots related to the Greek repertoire were in small quantities and it could be tentatively a clue to new culinary habits in Non-Greek or mixed sites. Only later (i.e. from late 6th c. B.C.) the morphological repertoire of the Greek batterie de cuisine was fully adopted and often produced locally by the different South Italian indigenous communities, although with non-homogenous intensity and by means of various forms of adaptations.
It has become increasingly apparent over the last decades that cooking pottery played a considerable role as a trade commodity in ancient time. By taking a closer look at the pottery found in Aquileia, we want to explore and discuss the relationship between locally produced and imported cooking wares from a quantitative, morphological and functional point of view. We will make use of case studies from the so-called domus of titus macer to establish in which ways this correlation changes over time and how we can explain some trends. The possibility to examine domestic contexts offered the opportunity to carry out an in-depth analysis of the cooking ware in order to reconstruct pottery sets and, as far as possible, eating habits and food practices.
2021
The analysis of the stratigraphic contexts of the Mediterranean, relating to the centuries between the Middle Imperial Age and the period defined as Late Antiquity, is a particularly interesting and stimulating subject. In recent times, this topic has seen a proliferation of studies by archaeologists in different settings. As far as the most peripheral territories of the Roman Empire are concerned, the social and economic dynamics linked to the production and importation of goods, such as pottery and other household objects, can be decoded through the analysis of these urban and rural contexts. Among the features that certainly attract more interest, it is worth mentioning here the coexistence of coarse and cooking pottery of local production with products imported by sea and by land from other territories. This work aims to analyze some of these aspects, focusing on some stratigraphic contexts relating to the 3<sup>rd</sup>-8<sup>th</sup> century A.D. of the...
GLOBALISED DIET PATTERNS IN MEDITERRANEAN: THE EVIDENCE OF THE COOKING WARES FROM AQUILEIA
This paper aims to analyse the finds of Cooking ware, discovered during the excavations carried out on the former Cossar property at Aquileia (UD), in order to examine how the quantitative and formal relationship between cooking pottery of local production and the one imported from other Italic or Mediterranean regions has changed between the early Roman period and the late Antiquity. More in details, we will talk about how the reconstruction of the pottery sets used during different time periods has permitted us to draw some consideration in regards of commercial patterns, diet and how this two varies as a result of the changing of globalization and reviving of local tradition phenomenon. The pottery sets during the 1st century BC includes mostly pots of local coarse ware. Alongside them we find, however, pans of both Pompeian red slip ware and Tyrrhenian origin: their presence could testifies the swift acceptance of common Italic diet trends in the Cisalpine area as possible result of the process of Romanization. From the beginning of the 1st century AD and also for the mid Roman times the recipients made in Tyrrhenian coarse ware are gradually being replaced from pots, casseroles and pans imported from the Aegean and North African area; it seems that also the forms produced in local coarse ware are by now part of a koiné that links together different parts of northern Italy. Completely different is, on the other hand, the framework that comes into light during the 4th century AD: during that period when African imports (mostly amphorae and fine wares) are widely present, the arrival of African Cooking ware decreases unexpectedly as well as for the quantitative presence of Aegean cooking, while coarse ware pots of alpine tradition assert their presence, thus probably following a revival of traditional practices of consumption behavior or food preparation techniques more than a reason of economical nature.
Otium, 10, 2021
The analysis of the stratigraphic contexts of the Mediterranean, relating to the centuries between the Middle Imperial Age and the period defined as Late Antiquity, is a particularly interesting and stimulating subject. In recent times, this topic has seen a proliferation of studies by archaeologists in different settings. As far as the most peripheral territories of the Roman Empire are concerned, the social and economic dynamics linked to the production and importation of goods, such as pottery and other household objects, can be decoded through the analysis of these urban and rural contexts. Among the features that certainly attract more interest, it is worth mentioning here the coexistence of coarse and cooking pottery of local production with products imported by sea and by land from other territories. This work aims to analyze some of these aspects, focusing on some stratigraphic contexts relating to the 3 rd-8 th century A.D. of the municipium of Nora (South Sardinia).
Cooking in the Iberian Culture (Sixth–Second Century bc): Private or Public?
In this article we analyse the structures and features related to food processing or preparation and their social and economic implications among the protohistoric communities of the Iberian culture during the Iron Age (sixth–second century bc). Different types of facilities are considered, including ovens, hearths, fireplaces and grinding areas, according to their specific location within the settlements (indoor or outdoor areas). We also look at the evidence from the artefacts involved in these processes and the contextualisation of their functional need within the urban structure/planning. The presence of collective facilities located outside the houses implies, on the one hand, an organised collaborative practice and management network and, on the other, the transfer of certain specific household activities to the public sphere. The organisation of management and use of those facilities would have affected various aspects of Iberian societies, such as the dynamics and routine of everyday life, not only through arranging and scheduling the availability of the facility, but also by operating as a mechanism of social interaction among both equals and persons of different statuses.