Another kind of salting, the salt-cured meat in the Phoenician Amphoras
Identificadores
Compartir
Metadatos
Mostrar el registro completo del ítemFecha
2022Resumen
Salted meat was one of the most important commodities traded in the Phoenician period, at least, from the seventh century BCE onwards. We can study this type of economic activity through three key points of evidence: the direct preservation of the contents of the amphorae, the chemical analysis of organic residues on the inner surfaces of these containers and, indi- rectly, through the absence of specific anatomic components in the faunal studies. We have also tried to relate the production centers of these amphorae with the centres of consumption from the archaeological record of each amphora type. In relation to the production of these preserves, we can see how the Phoenician settlements of Sardinia may have been the main exporters of salt-cured meat.
In the rare cases where we find the complete contents of the amphora, we are able to analyse the constituents of the preservatives. Thus, in some cases, the meat was preserved in oil, wine or vinegar and, sometimes, seasoned with nuts ...
Palabra/s clave
Arqueología
Comercio
Fenicios
Historia Antigua
Alimentación
Historia Antigua
Análisis de contenidos
Preservación de alimentos