Olive oil storage during the fifth and sixth millennia BC at Ein Zippori, Northern Israel

Namdar, Dvory; Amrani, Alon; Getzov, Nimrod; Milevski, Ianir

doi:10.1080/07929978.2014.960733

Cited by 37 publications

(23 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This implies that most of the typical dishes of the city have this product as basis, which is essential in the Mediterranean Diet (declared Intangible Heritage of Humanity in 2010), with multiple functions in each dish: gives flavor, color and aroma; modifies the textures; transmits heat; integrates food; personalizes and identifies a dish and is compatible with all flavors. Let us recall that olive oil is part of the Mediterranean culture itself and, in fact, according to Namdar et al [37], there is evidence of the use of olive oil in Israel in the fifth and sixth millennia BC because they have found traces of olive oil in vessels found in archaeological excavations. With olive oil as a basis, traditional dishes of the Córdoba gastronomy excel such as salmorejo (a cold cream made of tomatoes, garlic, bread and olive oil), flamenquín (slices of rolled meat in breadcrumbs), and Córdoba Pie (a puff pastry tart made with a pumpkin filling).…”

Section: Description Of the Geographical Areamentioning

confidence: 99%

Analysis of the Relationship between Tourism and Food Culture

2016

View full text Add to dashboard Cite

Abstract:In recent years, gastronomy has established itself as one of the key elements for the enhancement, sustainable and consolidation of tourist destinations. The aim of this paper is to contribute to the advancement of knowledge on gastronomic tourism in European countries, specifically in the analysis of the relationship between gastronomy, culture and tourism as the research focuses on the city of Córdoba, Spain. The methodology of this research involved conducting surveys with foreign travelers who were lunching or dining at various restaurants in the historic area, and these facilities were characterized by having in their gastronomic menus major typical culinary products of the city using the concept of tapas, i.e., the presentation of gastronomy through small portions of food. The results of the study indicate that the healthy component of the gastronomy represents the main dimension. Based on the detected dimensions, three types of international visitors are established (healthy-cultural tourist, cultural tourist and generic tourist) which are considered valid and useful for segmenting the market. This highlights the importance given to gastronomy by tourists as part of the cultural identity of a place and the satisfaction achieved through the gastronomy of the city of Córdoba.

show abstract

Section: Description Of the Geographical Areamentioning

confidence: 99%

Analysis of the Relationship between Tourism and Food Culture

2016

View full text Add to dashboard Cite

show abstract

“…Lithic and other aspects of Ein-Zippori were studied in recent years (Agam et al 2016;2018a;Milevski et al 2014;2015a,b;Namdar et al 2015;Schechter et al 2016Schechter et al , 2018Yerkes et al 2016Yerkes et al , 2018Zutovski et al 2016). This paper presents a sample of recycled items and recycling products from the WR (~7600 -~6800 cal.…”

Section: Regional Settings and Archaeological Contextmentioning

confidence: 97%

Recycling in the Neolithic and Early Bronze Age: evidence of flint recycling at Ein-Zippori, Israel

Parush

Yerkes²,

Efrati³

et al. 2018

JLS

View full text Add to dashboard Cite

This paper presents a new techno-typological analysis of a sample of small flakes that were produced through recycling from discarded blanks at the Late Neolithic and Early Bronze Age site of Ein-Zippori, Lower Galilee, Israel. This study shows that the systematic production of small flakes from previously discarded blanks was not related to a scarcity in raw materials, but rather to specific decisions concerning the types of tools needed to complete necessary tasks. These results are supported by use-wear analysis noted briefly here and presented in more detail in a separate paper. The results indicate that recycling was a significant lithic production trajectory during the Late Neolithic and Early Bronze Age. Recycling also contributes to the variability in lithic assemblages from those cultural periods.

show abstract

“…According to the historical records, olive oil was one of the earliest vegetable oils prepared from seeds or fruits and evidence comes from 6000 BCE Galilee, in Israel [9]. Palm and coconut oil residues have been detected in earthenware artifacts in Egyptian pyramids, approximately 4000 BC.…”

Section: Historical Observationsmentioning

confidence: 99%

Dietary Fats and Oils: Some Evolutionary and Historical Perspectives Concerning Edible Lipids for Human Consumption

Roccisano¹,

Kumaratilake²,

Saniotis³

et al. 2016

FNS

View full text Add to dashboard Cite

Consumption of fats and oils in the ancient world was examined as a window to human nutritional needs and compared with lipid usage in the modern world, post-1900. In earlier periods, the natural and only source of edible fats and oils came from both animals and plants. These fats and oils played a vital role in the evolution of the human body structure, supporting many biochemical functions. Artifacts from prehistoric periods and the ancient world had indicated that humans were evolutionarily adapted to consume saturated lipids. They also consumed unsaturated fats and oils extracted from animals and plants, now identified as omega-3 to omega-6 in the fatty acid ratio of 1:1, commonly derived from naturally consumed unprocessed products and food sources. These fats and oils assisted in providing the ingredients for the building up of cells and maintaining their structural integrity in tissues, including the brain and other important internal organs, as well as providing energy for many biochemical processes in the body. The double bonds distributed throughout fatty acid carbon chains are a characteristic of unsaturated vegetable oils. They are more structurally diverse in polyunsaturated fats and oils with the greater preponderance for carbon-to-carbon double bonds distributed in the carbon chains. These double bonds are susceptible to generating free radicals. This article considers potential problems that proponents of the prevailing diet-heart cholesterol paradigm of the past 60 years may have neglected. It also presents the possible consequences of abandoning the evolutionarily inherited foods containing extracted natural saturated and monounsaturated fats and oils. Furthermore, the article addresses the contribution of docosahexaenoic and eicosapentaenoic acids to immunity and the possible * Corresponding author. D. Roccisano et al. 690 connection of excess consumption of omega-6 fatty acid to the marked rise in obesity and other non-communicable diseases in modern civilization.

show abstract

Olive oil storage during the fifth and sixth millennia BC at Ein Zippori, Northern Israel

Cited by 37 publications

References 17 publications

Analysis of the Relationship between Tourism and Food Culture

Analysis of the Relationship between Tourism and Food Culture

Recycling in the Neolithic and Early Bronze Age: evidence of flint recycling at Ein-Zippori, Israel

Dietary Fats and Oils: Some Evolutionary and Historical Perspectives Concerning Edible Lipids for Human Consumption

Contact Info

Product

Resources

About