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Kommos
To celebrate thirty years of excavation, the director of the University of Toronto excavations at Kommos presents a personal view of the site and the archaeological investigations that have transformed our understanding of what daily life for more humble members of the Bronze Age population may have been like.
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Food, Cuisine and Society in Prehistoric Greece
Food and drink, along with the material culture involved in their consumption, can signify a variety of social distinctions, identities and values. Thus, in Early Minoan Knossos, tableware was used to emphasize the difference between the host and the guests, and at Mycenaean Pylos the status of banqueters was declared as much by the places assigned to them as by the quality of the vessles form which they ate and drank. The ten contributions to this volume highlight the extraordinary opportunity for multi-disciplinary research in this area.
A Companion to the Archaeology of Early Greece and the Mediterranean, 2 Volume Set
A Companion that examines together two pivotal periods of Greek archaeology and offers a rich analysis of early Greek culture A Companion to the Archaeology of Early Greece and the Mediterranean offers an original and inclusive review of two key periods of Greek archaeology, which are typically treated separately—the Late Bronze Age and the Early Iron Age. It presents an in-depth exploration of the society and material culture of Greece and the Mediterranean, from the 14th to the early 7th centuries BC. The two-volume companion sets Aegean developments within their broader geographic and cultural context, and presents the wide-ranging interactions with the Mediterranean. The companion brid...
