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PLANTCULT SIGNED

Identifying the food cultures of ancient Europe: an interdisciplinary investigation of plant ingredients, culinary transformation and evolution through time

Total Cost €

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EC-Contrib. €

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Partnership

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Project "PLANTCULT" data sheet

The following table provides information about the project.

Coordinator
ARISTOTELIO PANEPISTIMIO THESSALONIKIS 

Organization address
address: KEDEA BUILDING, TRITIS SEPTEMVRIOU, ARISTOTLE UNIV CAMPUS
city: THESSALONIKI
postcode: 54636
website: www.auth.gr

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 Greece [EL]
 Total cost 1˙891˙875 €
 EC max contribution 1˙891˙875 € (100%)
 Programme 1. H2020-EU.1.1. (EXCELLENT SCIENCE - European Research Council (ERC))
 Code Call ERC-2015-CoG
 Funding Scheme ERC-COG
 Starting year 2016
 Duration (year-month-day) from 2016-04-01   to  2021-03-31

 Partnership

Take a look of project's partnership.

# participants  country  role  EC contrib. [€] 
1    ARISTOTELIO PANEPISTIMIO THESSALONIKIS EL (THESSALONIKI) coordinator 1˙673˙675.00
2    UNIVERSITAET HOHENHEIM DE (STUTTGART) participant 89˙950.00
3    UNIVERSITAT BASEL CH (BASEL) participant 71˙250.00
4    OESTERREICHISCHE AKADEMIE DER WISSENSCHAFTEN AT (WIEN) participant 57˙000.00
5    UNIVERSITAT WIEN AT (WIEN) participant 0.00

Map

 Project objective

The project seeks to explore culinary practice among early farming European communities, from the Aegean to Central Europe, spanning the Neolithic through to the Iron Age (7th-1st millennia BC). The project seeks to identify the ‘food cultures’ of prehistoric Europe, and to reconstruct how cultivated and wild plant foods were transformed into dishes exploring their underlying cultural and environmental contexts and their evolution through time. The project will explore how culinary identities were shaped through the selection of plant foods both in terms of ingredients as well as processing and cooking practices. Thus not only species and meals but also the equipment involved in plant food preparation will be considered for the study area, linking the end product to the relevant technologies of transformation. Macroscopic and microscopic examination of the archaeological finds and experimental replication of various aspects of food preparation techniques informed by ethnographic investigations will form the main analytical tools. The interdisciplinary and contextual examination of the archaeological record will provide a fresh insight into prehistoric cuisine in Europe, the transformation of nature to culture through cooking. The project will revolutionise perceptions of prehistoric food preparation providing insights for the ‘longue durée’ of traditional plant foods constituting Europe’s intangible cultural heritage.

 Publications

year authors and title journal last update
List of publications.
2019 Andreas G. Heiss, Ferran Antolín, Marian Berihuete Azorín, Benedikt Biederer, Rudolf Erlach, Niki Gail, Monika Griebl, Robert Linke, Michaela Lochner, Elena Marinova, Daniel Oberndorfer, Hans-Peter Stika, Soultana Maria Valamoti
The Hoard of the Rings. “Odd” annular bread-like objects as a case study for cereal-product diversity at the Late Bronze Age hillfort site of Stillfried (Lower Austria)
published pages: e0216907, ISSN: 1932-6203, DOI: 10.1371/journal.pone.0216907
PLOS ONE 14/6 2019-08-05
2018 Heiss, A.G.
PLANTCULT: Analyse prähistorischer Brot-/Breireste aus Mitteleuropa hinsichtlichihrer Zutaten und Herstellungsweisen
published pages: 95-96, ISSN: 2309-1207, DOI:
Wissenschaftlicher Jahresbericht des Österreichischen Archäologischen Instituts 2017. Annual 2019-04-18
2018 D. Chondrou, S. M. Valamoti, H. Procopiou, L. Papadopoulou
Grinding cereals and pulses in the Neolithic site of Kleitos: an experimental investigation of microconglomerate grinding equipment, final products and use wear
published pages: 23-45, ISSN: 2059-4682, DOI:
Journal of Greek Archaeology 3, 2018 2019-04-18
2017 Heiss A. G.
ERC-Projekt PLANTCULT. WissenschaftlicherJahresbericht des Österreichischen Archäologischen Instituts 2016. S. Ladstätter. Wien/Vienna, Austrian Academy of Sciences: 86–87
published pages: 86–87, ISSN: 2309-1207, DOI:
Jahresbericht des Österreichischen Archäologischen Instituts 2016 2019-04-18
2018 Milena Primavera, Andreas G. Heiss, Maria S. Valamoti, Gianni Quarta, Maurizio Masieri, Girolamo Fiorentino
Inside sacrificial cakes: plant components and production processes of food offerings at the Demeter and Persephone sanctuary of Monte Papalucio (Oria, southern Italy)
published pages: , ISSN: 1866-9557, DOI: 10.1007/s12520-018-0605-y
Archaeological and Anthropological Sciences 2019-04-18
2018 Soultana Maria Valamoti
Brewing beer in wine country? First archaeobotanical indications for beer making in Early and Middle Bronze Age Greece
published pages: 611-625, ISSN: 0939-6314, DOI: 10.1007/s00334-017-0661-8
Vegetation History and Archaeobotany 27/4 2019-04-18

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

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