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SACHROFICS

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Sacrificial food in Classical Hellenistic and Roman Cyprus an interdisciplinar...

Sacrificial food in Classical Hellenistic and Roman Cyprus an interdisciplinary diachronic approach in an island laboratory. Animal sacrifice was a major institution for meat distribution in Classical, Hellenistic and Roman societies. Early research suggested that meat consumption was infrequent in the Greco-Roman world but recent zooarchaeological and... ver más

31/10/2024

THE CYPRUS INSTITU...

237K€

Presupuesto del proyecto: 237K€

Líder del proyecto

THE CYPRUS INSTITUTE No se ha especificado una descripción o un objeto social para esta compañía.

TRL 4-5

Fecha límite participación Sin fecha límite de participación.

Financiación concedida El organismo H2020 notifico la concesión del proyecto el día 2024-10-31

MSCA-IF-2020: Individual Fellowships

I+D

Cerrada hace 4 años

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Información adicional privada

No hay información privada compartida para este proyecto. Habla con el coordinador.

1 Participantes

THE CYPRUS INSTITUTE

236.91K€ | Lider

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Duración del proyecto: 42 meses Fecha Inicio: 2021-04-02
Fecha Fin: 2024-10-31

Líder del proyecto

THE CYPRUS INSTITUTE No se ha especificado una descripción o un objeto social para esta compañía.

TRL 4-5

Presupuesto del proyecto 237K€

Fecha límite de participación Sin fecha límite de participación.

Descripción del proyecto Animal sacrifice was a major institution for meat distribution in Classical, Hellenistic and Roman societies. Early research suggested that meat consumption was infrequent in the Greco-Roman world but recent zooarchaeological and isotopic data indicate larger quantities from a diverse suite of animals consumed in temple precincts. Sacrificial meat was also consumed in secular contexts but the details are unknown. Despite recent advances, important aspects are in urgent need of investigation through primary data. These include the husbandry systems that produced the animals, the selection process for sacrificed and non-sacrificed animals, the logistics of consumption and differences between religious and secular contexts. Plants also played roles in sacrificial practices and fluctuations in their use is another proxy for cultural and economic change. In addition to these themes, our knowledge of sacrificial food suffers from geographical gaps and a dearth of diachronic studies. Project SACHROFICS addresses these gaps through an interdisciplinary study of sacrificial food in Classical, Hellenistic and Roman Cyprus. This choice covers an important geographic gap, provides an ideal ‘laboratory’ to assess external influences and a cultural melting pot to study the fusion of eastern and Greco-Roman cultures. The project aspires to achieve high-resolution insights into animal treatment before, during and after sacrificial events through a methodological suite spearheaded by zooarchaeology and complemented by stable isotope, dental microwear and archaeobotanical analyses. These insights form a solid basis to fulfil its objective of understanding the entire chain of operations involved in sacrificial food (production, consumption, deposition), and contribute to debates on the role of food in Greco-Roman societies diachronically. The integration of the project’s findings in the eastern Mediterranean amplifies the knowledge produced and increases its relevance to other areas.

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