Ceramics, cuisine and culture : the archaeology and science of kitchen pottery in the ancient Mediterranean world / edited by Michela Spataro and Alexandra Villing.

Includes bibliographical references and index.

Investigating ceramics, cuisine and culture : past, present and future / Alexandra Villing and Michela Spataro -- I. How to make a perfect cooking pot : technical choices between tradition and innovation -- Materials choices in utilitarian pottery : kitchen wares in the Berbati Valley, Greece / Ian Whitbread -- Home-made recipes : tradition and innovation in Bronze Age cooking pots from Akrotiri, Thera / No�emi S. M�uller, Vassilis Kilikoglou and Peter M. Day -- Heating efficiency of archaeological cooking vessels : computer models and simulations of heat transfer / Anno Hein, No�emi S. M�uller and Vassilis Kilikoglou -- A contextual ethnography of cooking vessel production at P�ortol, Mallorca (Balearic Islands) / Peter M. Day, Miguel A. Cau Ontiveros, Catalina Mas Florit and No�emi S. M�uller -- Aegina : an important centre of production of cooking pottery from the prehistoric to the historic era / Walter Gauss, Gudrun Klebinder-Gauss, Evangelia Kiriatzi, Areti Pentedeka and Myrto Georgakopoulou -- True grit : production and exchange of cooking wares in the 9th-century BC Aegean / James Whitley and Marie-Claude Boileau -- Cooking wares between the Hellenistic and Roman world : artefact variability, technological choice and practice / Kristina Winther-Jacobsen -- II. Lifting the lid on ancient cuisine : understanding cooking as socio-economic practice -- From cooking pots to cuisine : limitations and perspectives of a ceramic-based approach / Bartlomiej Lis -- Cooking up new perspectives for late Minoan IB domestic activities : an experimental approach to understanding the possibilities and the probabilities of using ancient cooking pots / Jerolyn E. Morrison, Chrysa Sofianou, Thomas M. Brogan, Jad Alyounis and Dimitra Mylona -- Reading the residues : the use of chromatographic and mass spectrometric techniques for reconstructing the role of kitchen and other domestic vessels in Roman antiquity / Lucy J.E. Cramp and Richard P. Evershed -- Cooking pots in ancient and late antique cookbooks / Andrew James Donnelly -- Unchanging tastes : first steps towards the correlation of the evidence for food preparation and consumption in ancient Laconia / Elizabeth Langridge-Noti -- Fuel, cuisine and food preparation in Etruria and Latium : cooking stands as evidence for change / Laura M. Banducci -- Vivaria in Doliis : a cultural and social marker of Romanised society? / Laure G. Meulemans -- III. New pots, new recipes? : changing tastes, culinary identities and cross-cultural encounters -- The Athenian kitchen from the early Iron Age to the Hellenistic period / Susan I. Rotroff -- Mediterranean-type cooking ware in indigenous contexts during the Iron Age in southern Gaul (6th-3rd centuries BC) / Anne-Marie Cur�e -- Forms of adoption, adaptation and resistance in the cooking ware repertoire of Lucania, South Italy (8th-3rd centuries BC) / Alessandro Quercia -- Pots and bones : cuisine in Roman Tuscany : the example of Il Monte / G�unther Schrner -- Culinary clash in northwestern Iberia at the height of the Roman Empire : the Castro do Vieito case study / Ant�onio Jos�e Marques da Silva -- Coarse kitchen and household pottery as an indicator for Egyptian presence in the southern Levant : a diachronic perspective / Alexander Fantalkin -- Kitchen pottery from Iron Age Cyprus : diachronic and social perspectives / Sabine Fourrier -- Postscript: Looking beyond antiquity -- Aegean cooking pots in the modern era (1700-1950) / Yorgos Kyriakopoulos.

"The 23 papers presented here are the product of the interdisciplinary exchange of ideas and approaches to the study of kitchen pottery between archaeologists, material scientists, historians and ethnoarchaeologists. They aim to set a vital but long-neglected category of evidence in its wider social, political and economic contexts. Structured around main themes concerning technical aspects of pottery production; cooking as socio-economic practice; and changing tastes, culinary identities and cross-cultural encounters, a range of social economic and technological models are discussed on the basis of insights gained from the study of kitchen pottery production, use and evolution. Much discussion and work in the last decade has focussed on technical and social aspects of coarse ware and in particular kitchen ware. The chapters in this volume contribute to this debate, moving kitchen pottery beyond the Binfordian 'technomic' category and embracing a wider view, linking processualism, ceramic-ecology, behavioural schools, and ethnoarchaeology to research on historical developments and cultural transformations covering a broad geographical area of the Mediterranean region and spanning a long chronological sequence"--Publisher's information.