Resumen de PRÁCTICAS CULINARIAS Y ALIMENTACIÓN EN ASENTAMIENTOS IBÉRICOS VALENCIANOS
María Pilar Iborra Eres, Consuelo Mata Parreño, Andrea Moreno Martín, David Quixal Santos, Guillem Pérez Jordà, Jaime Vives-Ferrándiz Sánchez
This article offers an approach to cooking practices, diet and consumption of food and beverages in the Iberian Culture (IV-II centuries BC).We focus on settlements, located in the Valencian region, well known by the studies of their material repertoires, domestic contexts and the analysis of faunal and palaeocarpologic samples. Our goal is to identify the general and specific characteristics of different territories, and then to evaluate differing social practices and consumptions as representative features of a complex society.
