Back HESTIA: Food, cuisine and consumption practice in Mediterranean colonial spaces (8th-5th centuries BC). MINECO-HAR2015-69842-P

HESTIA: Food, cuisine and consumption practice in Mediterranean colonial spaces (8th-5th centuries BC). MINECO-HAR2015-69842-P

HESTIA: Food, cuisine and consumption practice in Mediterranean colonial spaces (8th-5th centuries BC). MINECO-HAR2015-69842-P

This project analyzes the transformations in alimentation, the ways of cooking, and the ways of food and beverage consumption that various Mediterranean communities experimented between the 8th and 5h centuries BC. It addresses the analysis of persistences, innovations, transformations, and hybridizations that happened in the food area, in technologies and food recipes, in the ways of consumption, and in representations of food and body in five colonial, emporium or multiethnic settings of the western Mediterranean: Lower Guadalhorce, Lower Ebro, Empordà area, Oristano Bay, and Western Sicily. It incorporates an innovative perspective base din the concept of food landscapes. This concept allows the exploration of the creation of new cooking and consumption cultures in specific social contexts affected by migration and/or involved in connection networks through which people, food and/or food technologies shift. The project emphasizes social, gender, relation, and political character of eating and cooking construction and addresses local and global dynamics that shape it.

 

Starting date: 01/01/2016

Finishing date: 31/12/2018

Principal researchers

DELGADO HERVÁS, ANA

Researchers

FERRER MATÍN, MERITXELL
LÓPEZ BERTRAN, MIREIA
ROPPA, ANDREA (University of Leicester)
RIVERA HERNÁNDEZ, AURORA
GARCÍA ALFONSO, EDUARDO
MELERO GARCÍA, FRANCISCO (Aratispi Patrimonio S.L.)
SUÁREZ PADILLA, JOSÉ (Museo de Málaga)
MARÍN MUÑOZ, LORENA
SANTOS RETOLAZA, MARTA (Museu d'Arqueologia de Catalunya)
VAN DOMMELEN, PETER (Brown University)
SARDÀ SEUMA, SAMUEL
Ministry of Economy and Competitiveness (MINECO)