Explore the words cloud of the PLANTCULT project. It provides you a very rough idea of what is the project "PLANTCULT" about.
The following table provides information about the project.
ARISTOTELIO PANEPISTIMIO THESSALONIKIS
|Coordinator Country||Greece [EL]|
|Total cost||1˙891˙875 €|
|EC max contribution||1˙891˙875 € (100%)|
1. H2020-EU.1.1. (EXCELLENT SCIENCE - European Research Council (ERC))
|Duration (year-month-day)||from 2016-04-01 to 2021-03-31|
Take a look of project's partnership.
|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|
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.
|year||authors and title||journal||last update|
Andreas G. Heiss, Ferran AntolÃn, Marian Berihuete AzorÃn, 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. â€œOddâ€ 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|
PLANTCULT: Analyse prÃ¤historischer Brot-/Breireste aus Mitteleuropa hinsichtlichihrer Zutaten und Herstellungsweisen
published pages: 95-96, ISSN: 2309-1207, DOI:
|Wissenschaftlicher Jahresbericht des Ã–sterreichischen ArchÃ¤ologischen Instituts 2017. Annual||2019-04-18|
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|
Heiss A. G.
ERC-Projekt PLANTCULT. WissenschaftlicherJahresbericht des Ã–sterreichischen ArchÃ¤ologischen Instituts 2016. S. LadstÃ¤tter. Wien/Vienna, Austrian Academy of Sciences: 86â€“87
published pages: 86â€“87, ISSN: 2309-1207, DOI:
|Jahresbericht des Ã–sterreichischen ArchÃ¤ologischen Instituts 2016||2019-04-18|
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|
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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