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Reply To: | Cooking technologies of ancient Mediterranean cultures. |
Date: | Wed, 20 Aug 2014 08:51:41 -0400 |
Content-Type: | multipart/alternative |
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Please send me a PDF also.
Thanks!
Sent from my iPhone
> On Aug 20, 2014, at 8:42 AM, "Wollstonecroft, Michele" <[log in to unmask]> wrote:
>
> Hi Lisa,
>
> yes please send me a pdf: [log in to unmask]
>
>
> many thanks,
>
> Michele
>
> Michele Wollstonecroft, PhD
> Degree Co-ordinator and Teaching Fellow in Environmental Archaeology
> UCL Institute of Archaeology
> 31-34 Gordon Square
> London, WC1H 0PY
> From: Cooking technologies of ancient Mediterranean cultures. <[log in to unmask]> on behalf of Burns, Peter <[log in to unmask]>
> Sent: 20 August 2014 13:29
> To: [log in to unmask]
> Subject: Re: (no subject)
>
> Dear Lisa...I'm outreaching to Cambridge Middle Schools about ancient grains and food. Could you send me a
> pdf also.
> Thanks
> Peter
>
> Peter Burns
> Zooarchaeology Laboratory
> Peabody Museum of Archaeology and Ethnology
> Harvard University
> 11 Divinity Avenue
> Cambridge,MA 02138 USA
> Phone: 617-495-8317
> From: Cooking technologies of ancient Mediterranean cultures. [[log in to unmask]] on behalf of Lisa French [[log in to unmask]]
> Sent: Wednesday, August 20, 2014 6:22 AM
> To: [log in to unmask]
> Subject: (no subject)
>
>
> Fun but it is Ottoman/modern.
>
> Years ago when we were working in Turkey with all the archaeobotanists we started tracing when the South American foods arrived there - from Spain via North Africa. The earliest we found was 1581 (Busbeq's trip to Amasia). I also heard from Colin Leakey (who among other things advised Heinz about beans) that beans probably reached the west across Asia.
>
> I would love to hear what the latest data is on all this.
>
> I tried with Sibby Postgate to reconstruct the Bronze Age diet in a diagram based on an advert for olive oil margarine lauding the Mediterranean diet. We got it as accurate as we could in 2002. I can send it to anyone who would like it as a pdf attachmet..
>
> Lisa French
>
> . .
>
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