files/Research Projects/CUISINE/CUSINE4.jpg

Project outcomes

Conferences and talks

Poster presentation. García-Granero JJ, Urem-Kotsou D, Bogaard A, Kotsos S, Hatzaki E. The CUISINE project: an innovative approach for the study of culinary practices in past societies. 17th Conference of the International Work Group for Palaeoethnobotany, Paris (France), 4–9 July 2016 

Seminar. García-Granero JJ. The CUISINE project: exploring past culinary practices through integrated microbotanical and lipid analyses. Archaeobotany Discussion Group, Institute of Archaeology, University of Oxford (UK), 5 June 2017

Seminar. García-Granero JJ. Developing innovative approaches to past culinary practices. Bioarchaeology Seminars, Research Laboratory for Archaeology and the History of Art, University of Oxford (UK), 22 June 2017

Oral presentation. García-Granero JJ, Bogaard A, Urem-Kotsou D, Tsafou E, Kotsos S, Hatzaki E. Exploring Greek prehistoric cuisine through phytolith and starch analyses. 4th Symposium of Greek Gastronomy, Hania (Greece), 29–30 July 2017

Publications

García-Granero JJ, Urem-Kotsou D, Bogaard A, Kotsos S (2017) Cooking plant foods in the northern Aegean: Microbotanical evidence from Neolithic Stavroupoli (Thessaloniki, Greece). Quat Int. doi: 10.1016/j.quaint.2017.04.007

 

files/Research Projects/CUISINE/CUSINE1.jpg files/Research Projects/CUISINE/CUSINE2.jpg files/Research Projects/CUISINE/CUSINE3.jpg

School of Archaeology > Research > Project outcomes