Time: Feb 28, 2022 09:30 AM Athens
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Meeting ID: 985 6662 0883
Passcode: 040549

Meeting's Program

Welcome to PLANTCULT, our ERC funded project (Consolidator Grant, Horizon 2020 Research and Innovation Program, Grant Agreement No 682529) that aims to explore prehistoric cuisines of Europe, in particular their plant ingredients and their transformation into meals. Our five year project (2016-2021) brings together plant remains, food remains, cooking pots and installations, grinding equipment and cooking processes, from the Aegean to Central Europe, in an attempt to decipher culinary practices and identities from the first farming communities to the first cities that emerged at the end of the Iron Age. Our approach will be enriched by considering together with the archaeological record a wealth of ethnographic observations, experimental replication and ancient texts.

Read more about the PlantCult Project


Principal investigator: 

Soultana Maria Valamoti 

Associate Professor, Dept of Archaeology, School of History and Archaeology,

Aristotle University of Thessaloniki, Greece


Boletus 2νa


My interest since a very early age in the interaction of people and their environment led my research steps to Archaeobotany, while my passion for cooking found an exciting field for exploration among the numerous and various plant foods that I was lucky to encounter among the archaeobotanical assemblages I was invited to study: pressed grapes, pre-cooked ground cereals, split pulses and mysterious 'breads'. My research has greatly benefited from the interaction with my undergraduate and postgraduate students who have constantly provided feedback, especially when it comes to traditional recipes their grandmothers prepare, reminiscent of the prehistoric recipes we discuss during classes. Thanks to funding by the ERC Consolidator Grant awarded to me in 2016, I am able to pursue my research interests in prehistoric cuisine which, I hope, will enrich with added value traditional foods still surviving in modern Europe.




Host institution


Project Partners

Hans-Peter Stika

Hans-Peter Stika

Assistant Lecturer of Archaeobotany, University of Hohenheim Read More
Stefi Jacomet

Stefi Jacomet

Professor of Archaeobotany, Basel University Read More
Andreas Heiss

Andreas Heiss

Scientific collaborator, Austrian Archaeological Institute of the Austrian Academy of Sciences Read More
Antolin Ferran

Antolin Ferran

SNSF Professor (University of Basel) Read More
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  • PlantFoods


    The project will examine an impressive body of actual food remains and will generate a solid methodological tool for ancient
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  • Grinding Tools & Cooking Facilities

    Grinding Tools & Cooking Facilities

    The project will address variability and change of food preparation technologies, by assembling information on grinding stone tools, cooking facilities
    Read More
  • Ethnography & Ancient texts

    Ethnography & Ancient texts

    Ethnographic fieldwork will offer insights into traditional ways of transforming plants into food, daily meals as well as food for
    Read More
  • Experimentation


    The Project will experiment with processing and cooking different plant species, generating different kinds of recipes and end-products.
    Read More



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