Soultana Maria Valamoti
Biographic Data
| ID | 631598 |
|---|---|
| NAME | Soultana Maria Valamoti |
| GIVEN NAMES | Soultana Maria |
| FAMILY NAME | Valamoti |
| SIGNATURE | VALAMOTI S M |
| VERIFIED | No |
| TOTAL WORKS | 19 |
| TOTAL CITATIONS | 166 |
| AUTHOR COUNT | 19 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2007 |
| LATEST PUBLICATION YEAR | 2024 |
| H-INDEX | 6 |
Triticum timopheevii s.l. (‘new glume wheat’) finds in regions of southern and eastern Europe across space and time
Triticum timopheevii sensu lato (‘new glume wheat’, NGW) was first recognised as a distinct prehistoric cereal crop through work on archaeobotanical finds from Neolithic and Bronze Age sites in northern Greece. This was later followed by its identification in archaeobotanical assemblages from other parts of Europe. This paper provides an overview of the currently known archaeobotanical finds of Timopheev’s wheat in southeastern and eastern Europe…
A Taste for Sweet
Little is known about food sweeteners of prehistoric Europe other than honey. In this study, archaeobotanical evidence of wild pears is combined with an ethnographic study of wild pear syrup preparation in Greece to better understand potential sources of natural plant-based sweeteners used in prehistoric times in southeastern Europe. Participant observation and interviews were conducted in Kosmati, a village in the western Macedonia region of nor…
Brewing Beer and Breaking Bread
Guest Editorial
Fusion cuisine in the shadow of Mount Olympus
This paper explores the relations developed between Mycenaeans and their northern neighbours through the study of cooking assemblages from four sites in the region of Pieria, in present-day Greek Central Macedonia. A strong connection with the Mycenaean sphere in the 13th -12th century BC has already been indicated through archaeological evidence from graves, but it is the first time that this connection is explored through domestic utensils. Mor…
Ceramic Cooking Dishes in the Prehistoric Aegean
Hesperia: The Journal of the American School of Classical Studies at Athens - Volume 91, Number 1, January-March 2022
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…
Ethnogrinding Database
This study advances research carried out during the creation of a bibliographic database of ethnological information regarding hand milling systems in the framework of the ERC-Project PLANTCULT Identifying the Food Cultures of Ancient Europe: an interdisciplinary investigation of plant ingredients, culinary transformation and evolution through time led by S.M. Valamoti. The main aims of the database are to collect information linked to the proces…
Distinguishing ripe spelt from processed green spelt (Grünkern) grains
The practice of harvesting green grains is known worldwide and, although it implies a higher investment of labour than collecting them ripe, it presents some advantages such as the possibility to extend the harvest time or to secure one year's crop yield in case of, for instance, bad weather close to ripening. However, the presence of green-harvested cereals in archaeobotanical assemblages has so far never been studied. No previous work has been …
Prehistoric cereal foods of southeastern Europe
This paper addresses for the first time a large body of archaeobotanical data from prehistoric Southeastern Europe, mostly published for the first time, that correspond to cereal food preparations. The evidence presented here comes from 20 sites situated in Greece and Bulgaria, spanning the Early Neolithic through to the Iron Age (7th millennium B.C.-1st millennium B.C.). The remains correspond to cereal fragments or agglomerations of fragments t…
Iron Age Cultural Interactions, Plant Subsistence and Land Use in Southeastern Europe Inferred from Archaeobotanical Evidence of Greece and Bulgaria
status: Published
Balkan Dialogues
Subsistence strategies in change
Prehistoric wine-making at Dikili Tash (Northern Greece)
Millet, the late comer
Refining human palaeodietary reconstruction using amino acid δ15N values of plants, animals and humans
An established method of estimating the trophic level of an organism is through stable isotope analysis of its tissues and those of its diet. This method has been used in archaeology to reconstruct past human diet from the stable nitrogen isotope (δ15N) values of human and herbivore bone collagen. However, this approach, using the 15N-enrichment of human bone collagen δ15N values over associated herbivore bone collagen δ15N values to predict the …
Ground cereal food preparations from Greece
After the harvest
Detecting seasonal movement from animal dung
Neolithic northern Greece has both tell sites and extended 'flat' sites, with an implication that people lived differently and may have managed their animals differently on each type of site. The author investigates these differences using characteristic plant assemblages deriving from animal dung. She finds that samples from tells are rich in processed crops and wild seeds, indicating grazing on and off the fields near home. But those from the f…
Prehistoric wine-making at Dikili Tash (Northern Greece)
Millet, the late comer
Ground cereal food preparations from Greece
Refining human palaeodietary reconstruction using amino acid δ15N values of plants, animals and humans
An established method of estimating the trophic level of an organism is through stable isotope analysis of its tissues and those of its diet. This method has been used in archaeology to reconstruct past human diet from the stable nitrogen isotope (δ15N) values of human and herbivore bone collagen. However, this approach, using the 15N-enrichment of human bone collagen δ15N values over associated herbivore bone collagen δ15N values to predict the …
Prehistoric cereal foods of southeastern Europe
This paper addresses for the first time a large body of archaeobotanical data from prehistoric Southeastern Europe, mostly published for the first time, that correspond to cereal food preparations. The evidence presented here comes from 20 sites situated in Greece and Bulgaria, spanning the Early Neolithic through to the Iron Age (7th millennium B.C.-1st millennium B.C.). The remains correspond to cereal fragments or agglomerations of fragments t…
After the harvest
Ceramic Cooking Dishes in the Prehistoric Aegean
Hesperia: The Journal of the American School of Classical Studies at Athens - Volume 91, Number 1, January-March 2022
Detecting seasonal movement from animal dung
Neolithic northern Greece has both tell sites and extended 'flat' sites, with an implication that people lived differently and may have managed their animals differently on each type of site. The author investigates these differences using characteristic plant assemblages deriving from animal dung. She finds that samples from tells are rich in processed crops and wild seeds, indicating grazing on and off the fields near home. But those from the f…
Detecting seasonal movement from animal dung
Neolithic northern Greece has both tell sites and extended 'flat' sites, with an implication that people lived differently and may have managed their animals differently on each type of site. The author investigates these differences using characteristic plant assemblages deriving from animal dung. She finds that samples from tells are rich in processed crops and wild seeds, indicating grazing on and off the fields near home. But those from the f…
Ground cereal food preparations from Greece
After the harvest
Refining human palaeodietary reconstruction using amino acid δ15N values of plants, animals and humans
An established method of estimating the trophic level of an organism is through stable isotope analysis of its tissues and those of its diet. This method has been used in archaeology to reconstruct past human diet from the stable nitrogen isotope (δ15N) values of human and herbivore bone collagen. However, this approach, using the 15N-enrichment of human bone collagen δ15N values over associated herbivore bone collagen δ15N values to predict the …
Prehistoric wine-making at Dikili Tash (Northern Greece)
Millet, the late comer
Balkan Dialogues
Subsistence strategies in change
Iron Age Cultural Interactions, Plant Subsistence and Land Use in Southeastern Europe Inferred from Archaeobotanical Evidence of Greece and Bulgaria
status: Published
Prehistoric cereal foods of southeastern Europe
This paper addresses for the first time a large body of archaeobotanical data from prehistoric Southeastern Europe, mostly published for the first time, that correspond to cereal food preparations. The evidence presented here comes from 20 sites situated in Greece and Bulgaria, spanning the Early Neolithic through to the Iron Age (7th millennium B.C.-1st millennium B.C.). The remains correspond to cereal fragments or agglomerations of fragments t…
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…
Ethnogrinding Database
This study advances research carried out during the creation of a bibliographic database of ethnological information regarding hand milling systems in the framework of the ERC-Project PLANTCULT Identifying the Food Cultures of Ancient Europe: an interdisciplinary investigation of plant ingredients, culinary transformation and evolution through time led by S.M. Valamoti. The main aims of the database are to collect information linked to the proces…
Distinguishing ripe spelt from processed green spelt (Grünkern) grains
The practice of harvesting green grains is known worldwide and, although it implies a higher investment of labour than collecting them ripe, it presents some advantages such as the possibility to extend the harvest time or to secure one year's crop yield in case of, for instance, bad weather close to ripening. However, the presence of green-harvested cereals in archaeobotanical assemblages has so far never been studied. No previous work has been …
Fusion cuisine in the shadow of Mount Olympus
This paper explores the relations developed between Mycenaeans and their northern neighbours through the study of cooking assemblages from four sites in the region of Pieria, in present-day Greek Central Macedonia. A strong connection with the Mycenaean sphere in the 13th -12th century BC has already been indicated through archaeological evidence from graves, but it is the first time that this connection is explored through domestic utensils. Mor…
Ceramic Cooking Dishes in the Prehistoric Aegean
Hesperia: The Journal of the American School of Classical Studies at Athens - Volume 91, Number 1, January-March 2022
Guest Editorial
Triticum timopheevii s.l. (‘new glume wheat’) finds in regions of southern and eastern Europe across space and time
Triticum timopheevii sensu lato (‘new glume wheat’, NGW) was first recognised as a distinct prehistoric cereal crop through work on archaeobotanical finds from Neolithic and Bronze Age sites in northern Greece. This was later followed by its identification in archaeobotanical assemblages from other parts of Europe. This paper provides an overview of the currently known archaeobotanical finds of Timopheev’s wheat in southeastern and eastern Europe…
A Taste for Sweet
Little is known about food sweeteners of prehistoric Europe other than honey. In this study, archaeobotanical evidence of wild pears is combined with an ethnographic study of wild pear syrup preparation in Greece to better understand potential sources of natural plant-based sweeteners used in prehistoric times in southeastern Europe. Participant observation and interviews were conducted in Kosmati, a village in the western Macedonia region of nor…
Brewing Beer and Breaking Bread
Geography (16 works) · Archaeology (14 works) · Archaeology and ancient environmental studies (14 works) · Biology (8 works) · History (8 works) · Prehistory (8 works) · Agriculture (7 works) · Ancient history (5 works) · Ancient Mediterranean Archaeology and History (5 works) · Food Science (5 works)