Prácticas culinarias y alimentación en asentamientos ibéricos valencianos

  1. Iborra Eres, María Pilar 1
  2. Mata Parreño, Consuelo 2
  3. Moreno Martín, Andrea 2
  4. Quixal Santos, David 2
  5. Pérez Jordà, Guillem
  6. Vives-Ferrándiz Sánchez, Jaime 3
  1. 1 Generalitat Valenciana
    info
    Generalitat Valenciana

    Valencia, España

    ROR https://ror.org/0097mvx21

    Geographic location of the organization Generalitat Valenciana
  2. 2 Universitat de València
    info
    Universitat de València

    Valencia, España

    ROR https://ror.org/043nxc105

    Geographic location of the organization Universitat de València
  3. 3 Servei d'Investigació Prehistòria. Diputació de València.
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Journal:
Saguntum: Papeles del Laboratorio de Arqueología de Valencia-Extra

ISSN: 2253-7295,  2254-0512

Year of publication: 2010

Issue Title: DE LA CUINA A LA TAULA. IV Reunió d'Economia en el primer mil·lenni aC.

Issue: 9

Pages: 99-114

Type: Article

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More publications in: Saguntum: Papeles del Laboratorio de Arqueología de Valencia-Extra

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Abstract

This article offers an approach to cooking practices, diet and consumption of food and beverages in the Iberian Culture (IV-II centuries BC).We focus on settlements, located in the Valencian region, well known by the studies of their material repertoires, domestic contexts and the analysis of faunal and palaeocarpologic samples. Our goal is to identify the general and specific characteristics of different territories, and then to evaluate differing social practices and consumptions as representative features of a complex society.

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