Opendata, web and dolomites

CUISINE

An innovative approach for the study of culinary practices in past societies

Total Cost €

0

EC-Contrib. €

0

Partnership

0

Views

0

Project "CUISINE" data sheet

The following table provides information about the project.

Coordinator
THE CHANCELLOR, MASTERS AND SCHOLARS OF THE UNIVERSITY OF OXFORD 

Organization address
address: WELLINGTON SQUARE UNIVERSITY OFFICES
city: OXFORD
postcode: OX1 2JD
website: www.ox.ac.uk

contact info
title: n.a.
name: n.a.
surname: n.a.
function: n.a.
email: n.a.
telephone: n.a.
fax: n.a.

 Coordinator Country United Kingdom [UK]
 Project website http://projects.arch.ox.ac.uk/CUISINE.html
 Total cost 195˙454 €
 EC max contribution 195˙454 € (100%)
 Programme 1. H2020-EU.1.3.2. (Nurturing excellence by means of cross-border and cross-sector mobility)
 Code Call H2020-MSCA-IF-2015
 Funding Scheme MSCA-IF-EF-ST
 Starting year 2017
 Duration (year-month-day) from 2017-05-01   to  2019-09-06

 Partnership

Take a look of project's partnership.

# participants  country  role  EC contrib. [€] 
1    THE CHANCELLOR, MASTERS AND SCHOLARS OF THE UNIVERSITY OF OXFORD UK (OXFORD) coordinator 195˙454.00

Map

 Project objective

The aim of this project is to develop an innovative methodology for the study of culinary practices (cuisine) in past societies integrating the morpho-typological analysis of cooking pots, the analysis of their lipid content and the analysis of microbotanical remains. By analysing a society's diet and cuisine we can explore, for instance, cultural development expressed through growing complexity in parallel with the development of more complex social and technological structures. This project will explore culinary practices in past societies through the integrated analysis of phytoliths, starch grains and lipids from cooking pottery. In order to interpret the archaeological record, extensive plant reference collections and several experiments will be developed as part of the project. At the same time, the methods developed during the experimentation phase will be tested and validated on two archaeological case studies in the Aegean, an area that has historically been (and still is) a crossroad for people and foodstuffs: the Neolithic site of Stavroupoli (Greek Macedonia, ca. 5600-5000 cal. BC) and the Bronze Age site of Knossos-Gypsades (Minoan Crete, ca. 3650-1100 cal. BC). The development of these integrated analyses on Neolithic and Bronze Age settlements will allow for the study of the emergence of new social practices and cultural identities linked to the origins of food production and the development of complex, urban societies.

 Publications

year authors and title journal last update
List of publications.
2017 Juan José García-Granero, Dushka Urem-Kotsou, Amy Bogaard, Stavros Kotsos
Cooking plant foods in the northern Aegean: Microbotanical evidence from Neolithic Stavroupoli (Thessaloniki, Greece)
published pages: , ISSN: 1040-6182, DOI: 10.1016/j.quaint.2017.04.007
Quaternary International 2020-03-20

Are you the coordinator (or a participant) of this project? Plaese send me more information about the "CUISINE" project.

For instance: the website url (it has not provided by EU-opendata yet), the logo, a more detailed description of the project (in plain text as a rtf file or a word file), some pictures (as picture files, not embedded into any word file), twitter account, linkedin page, etc.

Send me an  email (fabio@fabiodisconzi.com) and I put them in your project's page as son as possible.

Thanks. And then put a link of this page into your project's website.

The information about "CUISINE" are provided by the European Opendata Portal: CORDIS opendata.

More projects from the same programme (H2020-EU.1.3.2.)

BrownianReactivation (2019)

Neural stochasticity and criticality in memory replay

Read More  

XmonMASER (2019)

Josephson maser and heat transport in dissipative open quantum systems

Read More  

MaGnum (2019)

Majorana bound states in Ge/SiGe heterostructures

Read More