PROFOLANT

"PRODUCTION, TRADE AND CONSUMPTION OF FOOD IN LATE ANTIQUITY AND EARLY MIDDLE AGES"

Coordinatore	UNIVERSITAT DE BARCELONA    more  Organization address address: GRAN VIA DE LES CORTS CATALANES 585 city: BARCELONA postcode: 8007 contact info Titolo: Prof. Nome: Miguel Angel Cognome: Cau-Ontiveros Email: send email Telefono: +34 934037534 Fax: +34 934037541
Nazionalità Coordinatore	Spain [ES]
Totale costo	0 €
EC contributo	152˙968 €
Programma	FP7-PEOPLE Specific programme "People" implementing the Seventh Framework Programme of the European Community for research, technological development and demonstration activities (2007 to 2013)
Code Call	FP7-PEOPLE-IEF-2008
Funding Scheme	MC-IEF
Anno di inizio	2009
Periodo (anno-mese-giorno)	2009-11-01   -   2011-10-31

 Partecipanti

#	participant	country	role	EC contrib. [€]
1	UNIVERSITAT DE BARCELONA  Organization address address: GRAN VIA DE LES CORTS CATALANES 585 city: BARCELONA postcode: 8007 contact info Titolo: Prof. Nome: Miguel Angel Cognome: Cau-Ontiveros Email: send email Telefono: +34 934037534 Fax: +34 934037541	ES (BARCELONA)	coordinator	152˙968.05

Mappa

 Word cloud

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 Obiettivo del progetto (Objective)

'FOOD IS RELATED TO THE ENVIRONMENT, CULTURE AND HISTORY OF SOCIETIES AND IT IS AN IMPORTANT ASPECT OF CULTURAL IDENTITY. KNOWING THE HISTORY OF FOOD CAN HELP TO UNDERSTAND THE CONTEMPORARY FOOD PRACTICES AND PRESERVE THEM. THE PROJECT IS AIMED AT FILLING THE GAP OF KNOWLEDGE ON THE FOOD PRODUCED, TRADED AND CONSUMED IN LATE ANTIQUITY AND EARLY MIDDLE AGES. AN INTERDISCIPLINARY APPROACH IS PROPOSED TO STUDY THE ARCHAEOLOGICAL RECORD TO UNDERSTAND THE DIFFERENT TRACES OF FOOD, SUCH AS ANIMAL BONES, BOTANIC REMAINS, AND CERAMIC VESSELS USED IN THE DIFFERENT PHASES OF THE FOOD LIFE CYCLE (PRODUCTION, PREPARATION, STORAGE, TRANSPORT, CONSUMPTION AND DISCARD). IN PARTICULAR, DIFFERENT ARCHAEOMETRIC TECHNIQUES WILL BE USED TO STUDY CERAMICS, THAT ARE CONSIDERED GOOD MARKERS OF SOCIAL ORGANIZATION AND TRADE. ANALYSES WILL BE APPLIED TO UNDERSTAND THE FOOD STORED, PREPARED AND CONSUMED, AND THE WAY OF PREPARING IT. THIS WILL BE COMPLEMENTED WITH THE STUDY OF CERAMIC PROVENANCE, TO UNDERSTAND THE TRADE OF FOOD BETWEEN DIFFERENT SITES AND GROUPS OF PEOPLE. AMPHORAE AND COMMON CERAMICS (I.E. COOKING VESSELS) WILL BE ANALYSED. ALSO THE STRUCTURES WHERE FOOD WAS PRODUCED, PREPARED AND CONSUMED WILL BE STUDIED. THE SITES CHOSEN FOR THIS STUDY ARE SITUATED IN THE BALEARIC ISLANDS, THAT HAD A CENTRAL POSITION IN THE LATE ANTIQUE MEDITERRANEAN TRADE NETWORK AND SHARED A COMMON HISTORY IN THE PERIOD. EXPERIMENTS AND ETHNOARCHAEOLOGICAL INVESTIGATIONS OF FOOD PRODUCTION STRUCTURES (I.E. FOR THE TRADITIONAL PRODUCTION OF OILS) WILL BE DONE. THIS WILL GIVE DATA TO BE USED FOR THE INTERPRETATION OF THE ARCHAEOLOGICAL CONTEXTS. THE PROJECT WILL GIVE THE FELLOW THE POSSIBILITY OF GOING DEEP IN ALL THE ASPECTS OF THE INTERDISCIPLINARY RESEARCH, AND LEARNING NEW TECHNIQUES. IT WILL PROVIDE HER WITH THE POSSIBILITY TO BE FORMED IN COMMUNICATION SKILLS, MANAGEMENT OF PROJECTS; AND ALL WILL REINFORCE HER LEADERSHIP IN THE FIELD, LETTING HER GROWING IN HER CAREER.'