Cultural Heritage in the Near and Middle East, and in Africa

This course explores how food has been used in archaeology to address cultural phenomena. The study of the archaeological record (faunal remains, botanical data, pottery analysis) has traditionally provided an indirect evidence of food consumption, while it is only through the application of biomolecular techniques that we were able to determine directly what people ate in the past. This has changed the way we have used food consumption to define past cultures and has often challenged hitherto believes: from the main ‘revolutions’ of Eurasian prehistory to the feasting of Roman times.

a) Good level of English b) basic knowledge of prehistory and history c) Improved knowledge of archaeological science.

M.A. Katzenberg & S. Saunders. 2008. Biological anthropology of the human skeleton. Second Edition. Academic Press, New York. M.A. Pollard & C. Heron. 2008. Archaeological Chemistry. The Royal Society of Chemistry, London. * Handouts will also be given during classes.

The course will consist of a series of classes (5 CFU, 40 hours), where methods for the reconstruction of past human diet will be addressed. Classes will have a first part, centred on methodology and a second part, where a historical reconstruction of past dietary practices (in a chronological perspective) will be offered. The course will have a laboratory activity (1 CFU, 12 hours), where students will apply preparation protocols of organic and inorganic compounds finalised to the application of isotopic investigations; alternatively, practical sessions of data analysis (with the use of basic statistics) will be offered, together with a critical discussion of data obtained.

To pass the exam a grade of 18/30 is mandatory. The student must demonstrate to have acquired an understanding of the themes discussed during class and to have read and understood in a critical manner the handouts and references provided during classes. To obtain a grade of 30/30 cum laude, the student must demonstrate to have acquired an excellent understanding of all the themes discussed during class and to have the ability to link them in a critical manner. The ability to develop an independent research of the sources will be is particularly appreciated. During the course a series of questionnaires might be planned.

The course will consist of a series of classes (5 CFU, 40 hours), where methods for the reconstruction of past human diet will be addressed. Classes will have a first part, centred on methodology and a second part, where a historical reconstruction of past dietary practices (in a chronological perspective) will be offered. The course will have a laboratory activity (1 CFU, 12 hours), where students will apply preparation protocols of organic and inorganic compounds finalised to the application of isotopic investigations; alternatively, practical sessions of data analysis (with the use of basic statistics) will be offered, together with a critical discussion of data obtained.

This course explores how food has been used in archaeology to address cultural phenomena. The study of the archaeological record (faunal remains, botanical data, pottery analysis) has traditionally provided an indirect evidence of food consumption, while it is only through the application of biomolecular techniques that we were able to determine directly what people ate in the past. This has changed the way we have used food consumption to define past cultures and has often challenged hitherto believes: from the main ‘revolutions’ of Eurasian prehistory to the feasting of Roman times.

a) Good level of English b) basic knowledge of prehistory and history c) Improved knowledge of archaeological science.

M.A. Katzenberg & S. Saunders. 2008. Biological anthropology of the human skeleton. Second Edition. Academic Press, New York. M.A. Pollard & C. Heron. 2008. Archaeological Chemistry. The Royal Society of Chemistry, London. * Handouts will also be given during classes.

The course will consist of a series of classes (5 CFU, 40 hours), where methods for the reconstruction of past human diet will be addressed. Classes will have a first part, centred on methodology and a second part, where a historical reconstruction of past dietary practices (in a chronological perspective) will be offered. The course will have a laboratory activity (1 CFU, 12 hours), where students will apply preparation protocols of organic and inorganic compounds finalised to the application of isotopic investigations; alternatively, practical sessions of data analysis (with the use of basic statistics) will be offered, together with a critical discussion of data obtained.

To pass the exam a grade of 18/30 is mandatory. The student must demonstrate to have acquired an understanding of the themes discussed during class and to have read and understood in a critical manner the handouts and references provided during classes. To obtain a grade of 30/30 cum laude, the student must demonstrate to have acquired an excellent understanding of all the themes discussed during class and to have the ability to link them in a critical manner. The ability to develop an independent research of the sources will be is particularly appreciated. During the course a series of questionnaires might be planned.

The course will consist of a series of classes (5 CFU, 40 hours), where methods for the reconstruction of past human diet will be addressed. Classes will have a first part, centred on methodology and a second part, where a historical reconstruction of past dietary practices (in a chronological perspective) will be offered. The course will have a laboratory activity (1 CFU, 12 hours), where students will apply preparation protocols of organic and inorganic compounds finalised to the application of isotopic investigations; alternatively, practical sessions of data analysis (with the use of basic statistics) will be offered, together with a critical discussion of data obtained.