Ceramics, Cuisine and Culture. The archaeology and science of kitchen pottery in the ancient mediterranean world, 2015, 304 p. -

Investigating ceramics, cuisine and culture – past, present and future (A. Villing, M. Spataro) / Part I. How to make a perfect cooking pot: technical choices between tradition and innovation : Materials choices in utilitarian pottery: kitchen wares in the Berbati valley, Greece (I. Whitbread) ; Home-made recipes: tradition and innovation in Bronze Age cooking pots from Akrotiri, Thera (N. S. Müller, V. Kilikoglou, P. M. Day) ; Heating efficiency of archaeological cooking vessels: computer models and simulations of heat transfer (A. Hein, N. S. Müller, V. Kilikoglou) ; A contextual ethnography of cooking vessel production at Pòrtol, Mallorca (Balearic islands) (P. M. Day, M. A. Cau Ontiveros, C. Mas-Florit, N. S. Müller) ; Aegina: an important centre of production of cooking pottery from the prehistoric to the historic era (W. Gauss, G. Klebinder-Gauss, E. Kiriatzi, A. Pentedeka, M. Georgakopoulou) ; True grit: production and exchange of cooking wares in the 9th-century BC Aegean (J. Whitley, M.-C. Boileau) ; Cooking wares between the Hellenistic and Roman world: artifact variability, technological choice and practice (K. Winther-Jacobsen) / Part 2. Lifting the lid on ancient cuisine: understanding cooking as socio-economic practice : From cooking pots to cuisine. Limitations and perspectives of a ceramic-based approach (B. Lis) ; Cooking up new perspectives for Late Minoan IB domestic activities: an experimental approach to understanding the possibilities and the probabilities of using ancient cooking pots (J. E. Morrison, C. Sofianou, T. M. Brogan, J. Alyounis, D. Mylona) ; Reading the Residues: The Use of Chromatographic and Mass Spectromic Techniques for Reconstructing the Role of Kitchen and other Domestic Vessels in Roman Antiquity (L. J. E. Cramp, R. P. Evershed) ; Cooking pots in ancient and Late Antique cookbooks (A. J. Donnelly) ; Unchanging tastes: first steps towards the correlation of the evidence for food preparation and consumption in ancient Laconia (E. Langridge-Noti) ; Fuel, cuisine and food preparation in Etruria and Latium: cooking stands as evidence for change (L. M. Banducci) ; Vivaria in doliis: a cultural and social marker of Romanised society? (L. G. Meulemans) / Part 3. New pots, new recipes? Changing tastes, culinary identities and cross-cultural encounters : The Athenian kitchen from the Early Iron Age to the Hellenistic period (S. I. Rotroff) ; Mediterranean-type cooking ware in indigenous contexts during the Iron Age in southern Gaul (6th–3rd centuries BC) (A.-M. Curé) ; Forms of adoption, adaptation and resistance in the cooking ware repertoire of Lucania, South Italy (8th–3rd centuries BC) (A. Quercia) ; Pots and bones: cuisine in Roman Tuscany – the example of Il Monte (G. Schörner) ; Culinary clash in northwestern Iberia at the height of the Roman Empire: the Castro do Vieito case study (A. J. Marques da Silva) ; Coarse kitchen and household pottery as an indicator for Egyptian presence in the southern Levant: a diachronic perspective (A. Fantalkin) ; Kitchen pottery from Iron Age Cyprus: diachronic and social perspectives (S. Fourrier) / Postscript: Looking beyond antiquity : Aegean cooking pots in the modern era (1700–1950) (Y. Kyriakopoulos).