Georgia Tsartsidou

TsartsidouGeorgia Tsartsidou, PhD, is an archaeologist working on phytolith analysis in several archaeological sites of Greece, Cyprus, Albania, Hungary and Turkey. She has conducted ethnoarchaeological research in Greek traditional villages where phytoliths were tested as a tool for understanding the use of space and the agropastoral activities carried out. Her publications include an entry on ethnogeoarchaeology in the Encyclopaedia of Geoarchaeology (Springer) and several articles on phytolith assemblages from modern plants, as well as from sediments of ethnographic and archaeological environments. Her current research is mainly focused on early Neolithic sites of Greece (Paliambela) and Turkey (Asikli Höyük, Körtik Tepe).

 

 

contact

Academia: https://independent.academia.edu/GeorgiaTsartsidou

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

 

 

Copyright: Aristotle University of Thessaloniki 2016-2021, All rights reserved.

Search