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FoodTransforms SIGNED

Transformations of Food in the Eastern Mediterranean Late Bronze Age

Total Cost €

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EC-Contrib. €

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Partnership

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 FoodTransforms project word cloud

Explore the words cloud of the FoodTransforms project. It provides you a very rough idea of what is the project "FoodTransforms" about.

kefir    timeless    east    age    arising    linking    introduction    date    archaeological    cereals    milk    scientific    vessels    lipids    dynamics    light    understand    temporal    combine    communities    dental    entanglements    labelled    egyptian    eastern    sheep    bacteria    edge    calculus    spices    geographic    sites    residues    12th    bc    pottery    shed    olive    pepper    mill    proteins    organic    egypt    goat    aegean    cow    dna    cultural    hardly    sea    intercultural    connectivity    power    15th    sesame    food    frame    textual    cinnamon    encounters    cent    local    transformative    texts    oils    societies    individual    linkage    kinds    south    link    mediterranean    trace    spatial    residue    homogenization    nutrition    goes    wine    2nd    give    globalization    contents    whereas    origin    circulation    microremains    plants    perceived    traces    analysing    cuisine    bronze    asian    human    cutting    preparation    intense    nutmeg    consumption    intend    diversification    simultaneous    constant    integrating    cheese   

Project "FoodTransforms" data sheet

The following table provides information about the project.

Coordinator
LUDWIG-MAXIMILIANS-UNIVERSITAET MUENCHEN 

Organization address
address: GESCHWISTER SCHOLL PLATZ 1
city: MUENCHEN
postcode: 80539
website: www.uni-muenchen.de

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 Germany [DE]
 Project website https://www.vfp-archaeologie.uni-muenchen.de/forschung/vorfrueh/foodtransforms/index.html
 Total cost 1˙499˙125 €
 EC max contribution 1˙499˙125 € (100%)
 Programme 1. H2020-EU.1.1. (EXCELLENT SCIENCE - European Research Council (ERC))
 Code Call ERC-2015-STG
 Funding Scheme ERC-STG
 Starting year 2016
 Duration (year-month-day) from 2016-07-01   to  2021-06-30

 Partnership

Take a look of project's partnership.

# participants  country  role  EC contrib. [€] 
1    LUDWIG-MAXIMILIANS-UNIVERSITAET MUENCHEN DE (MUENCHEN) coordinator 1˙016˙625.00
2    EBERHARD KARLS UNIVERSITAET TUEBINGEN DE (TUEBINGEN) participant 482˙500.00

Map

 Project objective

Mediterranean cuisine has long been perceived as a timeless constant, already linking the different societies around the sea by the 2nd mill. BC. The geographic frame was considered to be essential, whereas intercultural entanglements as transformative factors were neglected. By integrating archaeological, textual and scientific research, we will shed new light on the transformative power of cultural encounters arising from the intense connectivity between local communities in the Eastern Mediterranean Late Bronze Age and the simultaneous introduction of food of South and East Asian origin (e.g. pepper, nutmeg, cinnamon). We intend to achieve this goal by analysing human remains and pottery vessels from selected sites between the Aegean and Egypt from the 15th to the 12th cent. BC to trace spatial and temporal dynamics. Organic residue analyses of the pottery will shed light on the preparation and consumption of food (e.g. oils, wine, spices). We will include vessels with their contents labelled on them and then link so-far hardly understood Egyptian textual evidence to the contents, which enables a new understanding of these texts for the study of food. We combine the results from residue analyses with a cutting-edge approach to the study of human dental calculus, the potential of which has just been recognized for the understanding of human nutrition: we will analyse DNA from food traces and bacteria as well as proteins, lipids and microremains in dental calculus. This will give unique insight into individual consumption of different oils (olive, sesame etc.), kinds of milk (cow, sheep, goat) and related products (cheese, kefir) and of plants (spices, cereals), which goes far beyond what has been achieved to date. The linkage of food residues in vessels and calculus will allow us to trace processes of homogenization and diversification as consequences of early globalization and better understand food circulation in present and future globalization processes.

 Publications

year authors and title journal last update
List of publications.
2018 Stefanie Eisenmann, Eszter Bánffy, Peter van Dommelen, Kerstin P. Hofmann, Joseph Maran, Iosif Lazaridis, Alissa Mittnik, Michael McCormick, Johannes Krause, David Reich, Philipp W. Stockhammer
Reconciling material cultures in archaeology with genetic data: The nomenclature of clusters emerging from archaeogenomic analysis
published pages: , ISSN: 2045-2322, DOI: 10.1038/s41598-018-31123-z
Scientific Reports 8/1 2019-04-17

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

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