Milena Primavera

PrimaveraMy research interest is on Archaeobotany (seeds/fruits as well as wood/charcoal) and Environmental Archaeology, with special attention to multi and interdisciplinary studies. I developed my research trajectories around various aspects and themes of Human/Environment and Human/Plant relationship (Neolithic agricultural practices, changes in subsistence strategies in Bronze Age society, the role of plants in ancient ritual contexts, the exploitation of wild plants). Since 2016, I am a Research Fellow and Lecture at the University of Salento (Le-Italy) for Methodology of Archaeological Research; I joined the PlantCult Project to carry out the analysis of food remains found in south Italy, including sacrificial cakes recovered from the Demeter and Persephone Sanctuary of Monte Papalucio (Oria).

 

 

contact

https://unisalento.academia.edu/milenaprimavera

https://www.researchgate.net/profile/Milena_Primavera

http://www.unisalento.it/web/guest/scheda_personale/-/people/milena.primavera

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
  • 1
  • PlantFoods

    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
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  • 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
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  • Experimentation

    Experimentation

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