Contents
Preface
Acknowledgments
Introduction: Stories Told from Ancient Grains an Archaeobotanical Exploration of Prehistoric Cuisine
1. The Dawn of a New Culinary Landscape: Plant Foods of Europe’s First Farmers
2. Prehistoric Cereal Foods
3. Pulses: Adding Protein, Color, and Variety
4. Oil Plants in the Prehistoric Cuisines of the Aegean
5. Beyond Prehistoric Fields: The Harvest of Fruits and Nuts
6. Special Fermented Brews: Exploring the Alcoholic Drinks of Prehistoric Greece
7. A Cuisine of Healing
8. The Transformation of Plants into Dishes: Cooking for Daily and Special Occasions
9. Plant Foods and Identity in Prehistoric Greece
10. Eating the Past: Ancient Grains, Prehistoric Cuisine, and the Public
11. Cooking with Plant Ingredients of Prehistoric Greece: Recipes
Appendix A: Tables
Appendix B: AMS Dates
References Cited
Index