Stefanie Jacomet

Professor of Archaeobotany, Basel University

Lecturer and scientific collaborator, Institute for Prehistory and Archaeological Science, Basel University

 

Ι’m an archaeobotanist at Basel University, Department of Environmental Sciences (Science Faculty). I was teaching botany and archaeobotany for many years. I have build up a large archaeobotany research group since 1980. My special interests are: methods in archaeobotany and investigation of wetland settlements. My cv, publications etc. can be seen on https://ipna.unibas.ch/archbot/address/jacomet.htm. I’m active on Research Gate and Academia.

 

 

 

  

 

contact

Universität Basel: https://ipna.unibas.ch/archbot/address/jacomet.htm

Researchgate: https://www.researchgate.net/profile/Stefanie_Jacomet

Academia: https://unibas.academia.edu/StefanieJacomet

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
  • 1
  • PlantFoods

    PlantFoods

    The project will examine an impressive body of actual food remains and will generate a solid methodological tool for ancient
    Read More
  • 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

    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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