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PRODID:-//AT Content Types//AT Event//EN
VERSION:1.0
BEGIN:VEVENT
DTSTART:20190417T220000Z
DTEND:20190417T233000Z
DCREATED:20250604T182926Z
UID:ATEvent-186a541e2d1244f893ad6f102a4216ec
SEQUENCE:0
LAST-MODIFIED:20250604T183040Z
SUMMARY:Rostovtzeff Lecture Series: Feeding Civilizations: A Comparative Long-Term Consideration of Agricultural and Culinary Traditions across the Old World
DESCRIPTION:Lecture 4 in a four-part series — Baked bread is both ba
 sic to west Asian civilization and distinctive of it in the global con
 text. The origins of cereal agriculture in Western Asia preceded the d
 evelopment of cooking pots\, but instead processing focused on product
 ion of flour and breads. This is most obvious in the widespread archae
 ological distribution of ovens from southeastern Europe through the In
 dus and up the Nile to Nubia. It is also reflected in the relative pro
 minence of querns for grinding\, as well as new archaeobotanical techn
 iques for identifying crumbs of bread or crusts of porridge. At first 
 bread may have been the distinctive new cereal food\, unlike anything 
 that was easily cooked from wild gathered foods. But later bread lent 
 itself to portability\, and therefore to sharing among traders\, trave
 llers\, and across the echelons of society. It complemented the cheese
 s and butters that pastoral producers might also make portable. Bread 
 could be shared as offerings to distant gods alongside odours of incen
 se and roast sacrificial meats.
LOCATION:ISAW Lecture Hall
PRIORITY:3
TRANSP:0
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