From 1974 to the present, the Institute of Classical Archaeology (ICA) at the University of Texas at Austin has carried out archaeological excavations and surveys in ancient territories (chorae) in southern Italy. This wide-ranging investigation, which covers a large number of sites and a time period ranging from prehistory to the Middle Ages, has unearthed a wealth of new information about ancient rural economies and cultures in the region. These discoveries will be published in two multivolume series (Metaponto and Croton). This volume on the Neolithic settlement at Capo Alfiere is the first in the Croton series.

The Chora of Croton 1 reports the excavation results of a remarkable Neolithic site at Capo Alfiere on the Ionian coast. Capo Alfiere is one of a very few early inhabitation sites in this area to have been excavated extensively, with a full team of scientific specialists providing interdisciplinary studies on early farming and animal husbandry. It provides comprehensive documentation of the economy, material culture, and way of life in the central Mediterranean in the sixth and fifth millennia BC. Most notable are the remains of a wattle-and-daub hut enclosed within a massive stone wall. Unique for this area, this well-preserved structure may have been used for special purposes such as ritual, as well as for habitation. The presence of Stentinello wares shows that the range of this pottery type extended further east than previously thought and casts new light on the development of ceramics in the area.

In the late 1800s, archaeologists began discovering engraved stone plaques in Neolithic (3500-2500 BC) graves in southern Portugal and Spain. About the size of one's palm, usually made of slate, and incised with geometric or, more rarely, zoomorphic and anthropomorphic designs, these plaques have mystified generations of researchers. What do their symbols signify? How were the plaques produced? Were they worn during an individual's lifetime, or only made at the time of their death? Why, indeed, were the plaques made at all?

Employing an eclectic range of theoretical and methodological lenses, Katina Lillios surveys all that is currently known about the Iberian engraved stone plaques and advances her own carefully considered hypotheses about their manufacture and meanings. After analyzing data on the plaques' workmanship and distribution, she builds a convincing case that the majority of the Iberian plaques were genealogical records of the dead that served as durable markers of regional and local group identities. Such records, she argues, would have contributed toward legitimating and perpetuating an ideology of inherited social difference in the Iberian Late Neolithic.

2024 INAUGURAL MARY BEAUDRY BOOK AWARD FOR THE ARCHAEOLOGY OF FOOD

A synthesis of culinary practices of prehistoric Greece based on plant food ingredients

In Plant Foods of Greece, Greek archaeologist Soultana Maria Valamoti takes readers on a culinary journey, reconstructing the plant foods and culinary practices of Neolithic and Bronze Age Greece. For more than thirty years, she has been analyzing a large body of archaeobotanical data that was retrieved from nearly twenty sites in mainland Greece and the Greek islands, with an additional analysis of other sites as referenced by published colleagues. Plant foods were the main ingredients of daily meals in prehistoric Greece and most likely of special dishes prepared for feasts and rituals.

Valamoti’s approach allows an exploration of culinary variability through time. The thousands of charred seeds identified from occupation debris correspond to minuscule time capsules. She is able to document changes from the cooking of the first farmers to the sophisticated cuisines of the elites who inhabited palaces in the first cities of Europe in the south of Greece during the Late Bronze Age. Along the way, she explains the complex processes for the addition of new ingredients (such as millet and olives), condiments, sweet tastes, and complex recipes. Valamoti also addresses regional variability and diversity as well as detailing experimentation and research using occasional input from ancient written sources.

Comprehensive and synthetic coverage encompasses bread/cereals, pulses, oils, fruit and nuts, fermented brews, healing foods, cooking, and identity. In addition, Valamoti offers insight into engaging in public archaeology and provides recipes that incorporate ancient plant ingredients and connect prehistory to the present in a critical way. A definitive source for a range of food scientists and scholars, it will also appeal to foodies.