The Manufacture of Traditional Bread-baking Pans: Ethnoarchaeology and the Safeguarding of Intangible Heritage

Djordjević, Biljana

doi:10.1007/978-3-319-23153-2_26

Cited by 4 publications

(3 citation statements)

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“…However, numerous local varieties in manufacturing techniques have been attested (Djordjević and Zlatković 2014), and we can expect in the future some progress in the understanding of the whole context that surrounds their production, as well as new conclusions. Thanks to the ethnographic literature, we have some information regarding breadbaking in an area that comprises eastern Serbia, western Bulgaria, north-eastern Greece and northern Macedonia (Filipović 1951;Boneva 1993;Čausidis and Nikolov 2006;Zlatković 2009;Nikolov 2014;Zlatković 2014;a few ethnoarchaeological projects: Efstratiou 1992;Djordjević and Nikolov 2013;Djordjević and Zlatković 2014;Djordjević 2016a). The published archaeological material offers the possibility for comparative analysis with the data presented above.…”

Section: The Ethnoarchaeological Experiments In the Mountain Area Of Stara Planinamentioning

confidence: 99%

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Tracing Pottery-Making Recipes in the Prehistoric Balkans 6th–4th Millennia BC

Quinn¹,

Marić²,

Mirković-Marić³

et al. 2019

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Institute of Archaeology, UCL, as member of the cutting-edge international project 'The Rise of Metallurgy in Eurasia'. As a pottery analyst specialising in pottery technology in contexts of intense socio-cultural innovation, Silvia has contributed to several projects in the Balkans and the Mediterranean area and is an active member of the Ceramic Technology Research Network at the Institute of Archaeology (University College London). In 2016 she was holder of the Fitch Bursary award at the British School at Athens, where she carried out interdisciplinary research on cooking pottery production and consumption in the Greek and Roman site of Priene (Turkey). Since 2014, Silvia has promoted the creation of the first research network for pottery technology in the Balkans, in cooperation with the Institute of Balkan Studies and the Serbian Academy of Arts and Sciences.

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Section: The Ethnoarchaeological Experiments In the Mountain Area Of Stara Planinamentioning

confidence: 99%

“…First, they allow for the elucidation of knowledge related to technological traditions that can aid in developing models for understanding past societies. Secondarily, they help to preserve intangible cultural heritage for use by future generations (Djordjević 2016a).…”

Section: Introductionmentioning

confidence: 99%

Tracing Pottery-Making Recipes in the Prehistoric Balkans 6th–4th Millennia BC

Quinn¹,

Marić²,

Mirković-Marić³

et al. 2019

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“…In another example, a different combination of methods was used to learn more about bread baking pans from the Balkan region that had been made and used by women for generations. The manufacture and use of these ceramic pans had been discontinued about 30 years ago (Djordjević 2016). In addition to ethnographic interviews, Djordjević and her collaborators found women who had knowledge of making and using bread baking pans in eastern Serbia to help recreate the process.…”

Section: Experimental Archaeologymentioning

confidence: 99%

Archaeological Studies of Cooking and Food Preparation

Graff

2017

J Archaeol Res

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Foodways have been a component of archaeological research for decades. However, cooking and food preparation, as specific acts that could reveal social information about life beyond the kitchen, only became a focus of archaeological inquiry more recently. A review of the literature on cooking and food preparation reveals a shift from previous studies on subsistence strategies, consumption, and feasting. The new research is different because of the social questions that are asked, the change in focus to preparation and production rather than consumption, and the interest in highlighting marginalized people and their daily experiences. The theoretical perspectives the literature addresses revolve around practice, agency, and gender. As a result, this new focus of archaeological research on cooking and preparing food is grounded in anthropology.

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Archaeology of Cuisine and Cooking

Graff

2020

Annu. Rev. Anthropol.

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This review demonstrates that recent contributions by archaeologists to the study of cuisine and cooking present a new addition to the field of anthropology. Archaeologists situate their work historically and contextually by examining cuisines that are culturally constructed. Studying cooking and food preparation helps elucidate relationships among material practices, understandings of taste, identity, power, and meaning in a society. Archaeologists can not only discover specific ingredients in food, but also reconstruct recipes, decipher regional cuisines, ascertain sensory experiences, recover the tools in spatial context, recreate techniques used to prepare food in the past, and overall learn more about the social and cultural contexts of the human experience. This type of investigation is possible because archaeological work uses complementary data to explain social practices and because advances in archaeological methods make accessible previously undetectable data. Experimental archaeological work on cooking in the past has not only revealed important social information but also captured the imagination of the public. Archaeological research on cooking and cuisine reveals social, political, religious, and economic practices in the past, and it has a unique ability to engage the present with the past through public outreach and solutions to food-related problems. Expected final online publication date for the Annual Review of Anthropology, Volume 49 is October 21, 2020. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

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The Manufacture of Traditional Bread-baking Pans: Ethnoarchaeology and the Safeguarding of Intangible Heritage

Cited by 4 publications

References 0 publications

Tracing Pottery-Making Recipes in the Prehistoric Balkans 6th–4th Millennia BC

Tracing Pottery-Making Recipes in the Prehistoric Balkans 6th–4th Millennia BC

Archaeological Studies of Cooking and Food Preparation

Archaeology of Cuisine and Cooking

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