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Monday 21 May 2012
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Minoans and Mycenaeans: Flavours of their timeedited by Yannis Tzedakis and Holley MartlewTo say this book is innovative, challenging and has far-reaching consequences in the field of archaeology, would be an understatement. Accompanying an exhibition held in the National Archaeological Museum in Athens (July-November 1999) this is a unique study of the eating and drinking habits, health, disease and medicine of the Mycenaean and Minoan civilisations. It is based on the most up-to-date scientific techniques testing residues from ceramic vessels (cups, bowls, storage jars, both decorated and plain), married with analysis of faunal, plant, and molluscan remains from excavations, iconographic and written sources, and human remains. It is rare in archaeology to be able to answer questions posed with a yes or no answer and provide scientific proof at the same time. Did they drink beer at Myrtos? Yes! Did they eat meat and vegetable stew at Chania? Yes! Was retsina really discovered in the Greek Bronze Age? Yes! The methods, approach and findings from this project, which is still in progress, have far-reaching significance both within and outside an Aegean context. A book providing further details of the techniques employed by this project will be published in late 2000. 287p, many col pls (Greek Ministry of Culture/National Archaeological Museum/Kapon 1999) 
An excerpt from this book is availableSample Page - 'They ate figs' (87.8kb) 
All excerpts are published in PDF format.Download a free copy of Adobe Acrobat Reader
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