Hara Procopiou
Biographic Data
| ID | 4435682 |
|---|---|
| NAME | Hara Procopiou |
| GIVEN NAMES | Hara |
| FAMILY NAME | Procopiou |
| SIGNATURE | PROCOPIOU H |
| AFFILIATIONS | Préhistoire et Technologie |
| VERIFIED | No |
| TOTAL WORKS | 3 |
| TOTAL CITATIONS | 1 |
| WORKS AS AUTHOR | 3 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2020 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 1 |
A Taste of the past
Processing plants for food
PlantCult Project aims to explore the role of culinary traditions and innovations through their impact on shaping the social landscape in ancient Europe over long time periods (from the Neolithic period to the Iron Age) and large territories. The experimental program is part of an integrated study of food products and associated equipment focusing on whether the introduction of new species or changes in social and economic organisation brought ab…
Plant foods, stone tools and food preparation in prehistoric Europe
The transformation of food ingredients into meals corresponds to complex choices resulting from the interplay of environmental and cultural factors: available ingredients, technologies of transformation, cultural perceptions of food, as well as taste and food taboos. Project PLANTCULT (ERC Consolidator Grant, GA 682529) aims to investigate prehistoric culinary cultures from the Aegean to Central Europe by focusing on plant foods and associated fo…
Processing plants for food
PlantCult Project aims to explore the role of culinary traditions and innovations through their impact on shaping the social landscape in ancient Europe over long time periods (from the Neolithic period to the Iron Age) and large territories. The experimental program is part of an integrated study of food products and associated equipment focusing on whether the introduction of new species or changes in social and economic organisation brought ab…
Plant foods, stone tools and food preparation in prehistoric Europe
The transformation of food ingredients into meals corresponds to complex choices resulting from the interplay of environmental and cultural factors: available ingredients, technologies of transformation, cultural perceptions of food, as well as taste and food taboos. Project PLANTCULT (ERC Consolidator Grant, GA 682529) aims to investigate prehistoric culinary cultures from the Aegean to Central Europe by focusing on plant foods and associated fo…
A Taste of the past
Archaeology (3 works) · Archaeology and ancient environmental studies (3 works) · Biology (3 works) · Geography (3 works) · Agriculture (2 works) · Food processing (2 works) · Pleistocene-Era Hominins and Archaeology (2 works) · Prehistory (2 works) · Ancient and Medieval Archaeology Studies (1 work) · Ancient history (1 work)