The PLANTCULT Project: identifying the plant food cultures of ancient Europe

Soultana-Maria Valamoti, Stefanie Jacomet, Hans-Peter Stika & Andreas G. Heiss


Abstract image

Plant foods are closely connected to cultural, social and economic aspects of human societies, both past and present. Food-preparation techniques and the etiquette of consumption involve complex interactions of natural resources and human cultures. During European prehistory, these changes included the shift to sedentism, the cultivation and domestication of plants, food storage, the production and exchange of alcoholic beverages and luxury foodstuffs, and the continuous adaptation of established culinary practices to newcomers in fields and gardens.


  • Soultana-Maria Valamoti
    School of History and Archaeology, Department of Archaeology, Aristotle University of Thessaloniki (AUTH), 54124 Thessaloniki, Greece
  • Stefanie Jacomet
    ntegrative Prehistory and Archaeological Science (IPAS), Department of Environmental Sciences, University of Basel, Spalenring 145, CH-4055 Basel, Switzerland
  • Hans-Peter Stika
    Institute of Botany, University of Hohenheim (UHOH), D-70593 Stuttgart, Germany
  • Andreas G. Heiss
    Austrian Archaeological Institute (ÖAI), Austrian Academy of Sciences (ÖAW), Franz Klein-Gasse 1, 1190 Vienna, Austria