FISHERIES AND HANDICRAFTS HALIEUTICO IN THE FRETUM GADITANUM (II). DETERMINATION OF INGREDIENTS AND EXPERIMENTAL ARCHAEOLOGY (PRODUCING, PACKAGING AND AGEING PROCESSES) (Q3150367): Difference between revisions

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(‎Changed label, description and/or aliases in en: translated_label)
(‎Removed claim: summary (P836): IN HISPANIA TUNA IN SALAZON (SALSAMENTUM) AND SALTED FISH SAUCES (GARUM, LIQUAMEN, MURIA, ALLEC...) WERE ONE OF THE HALLMARKS OF THE ECONOMY OF COASTAL POPULATIONS, PRODUCTS CURRENTLY LOST IN OUR GASTRONOMY. THE STUDIES CARRIED OUT PREVIOUSLY ON THEM HAVE BEEN BASED ON A TRADITIONAL METHOD (GREEK-LATIN SOURCES AND ETNOARQUEOLOGICAS INFERENCES), WHICH DISTORTED AND TRIVIALISED ITS AUTHENTIC ESSENCE, FOR WHICH A FIRST RESEARCH PROJECT DEVELOPED...)
Property / summary
IN HISPANIA TUNA IN SALAZON (SALSAMENTUM) AND SALTED FISH SAUCES (GARUM, LIQUAMEN, MURIA, ALLEC...) WERE ONE OF THE HALLMARKS OF THE ECONOMY OF COASTAL POPULATIONS, PRODUCTS CURRENTLY LOST IN OUR GASTRONOMY. THE STUDIES CARRIED OUT PREVIOUSLY ON THEM HAVE BEEN BASED ON A TRADITIONAL METHOD (GREEK-LATIN SOURCES AND ETNOARQUEOLOGICAS INFERENCES), WHICH DISTORTED AND TRIVIALISED ITS AUTHENTIC ESSENCE, FOR WHICH A FIRST RESEARCH PROJECT DEVELOPED IN THE YEARS 2014-2106 (GARUM I) WAS REQUESTED, WHICH HAS DEMONSTRATED THAT IF THE GARUM CAN BE IDENTIFIED IN ARCHAEOLOGICAL DEPOSITS IF THE APPROPRIATE TECHNIQUES ARE APPLIED; WHEREAS GARUM IS A GENERIC NAME THAT HIDES BEHIND ITSELF A MULTIPLICITY OF PRODUCTS AND DIFFERENT WAYS OF PREPARATION; AND THAT AS A RESULT OF THE ROMAN CONQUEST OF HISPANIA CHANGED THE MODES AND STRUCTURES OF HALIEUTICA PRODUCTION, AND THAT ALL THIS CAN BE DEMONSTRATED THROUGH THE CAREFUL ANALYSIS OF THE ARCHAEOLOGICAL RECORD. A NOVEL METHOD OF INTERDISCIPLINARY STUDY OF THE GARUM PRODUCTION CYCLE HAS BEEN DEFINED, FULLY APPLIED TO SAMPLES FROM THE POMPEII GARUM SHOP (GARUM AND HALLEC). The DEMOSTRATION OF THE POSIBILITY OF MULTIDISCIPLINAR CHARACTERISATION OF THE SALSAS, UNITED TO THE SPECIFICITY OF THE PRELIMINARY RESULTS OBTENTED IN THE INVESTIGATIONS IN THE Hispanic-Roman CITY OF Baelo CLAUDIA, PLANT THE CONVENTION OF CONTINUAR DEVELOPMENT THIS LINE OF INVESTIGATION, even in an EMBRIONAR state._x000D_ WORKING WITH the Garvm II project to be able to finalise the ARchaeoLOGICAL, ARQUEOZOOOLOGICAL AND ARchaeOMETRICAL CARACTERISATION PROTOCOL OF THE FINALISATION OF THE FINALIZACTION OF THE DOWNLOAD AND INTEGRAL STUDY OF DOWNLOAD OF THE CETARIAE RECIENTLY DESCUBIERTAS IN THIS Spanish-Roman CITY (Individual Council XI and XII), salazonerant Factories in WHY THE PREVIEW PREVIEWS HAVE DEMOSSED THE ELEVATE OF EXITATION IN THE OBTENTION OF THE WORKED WORKS (ARCHO-ICTIOLOGICAL RESTAGES AND PRIMARY CONSERVAS IN PILETAS), dated SPECIALLY in late Roman times; And YOUR COMPARATION WITH OTHER STREET CIRCULE YACEMENTS, SPECIALLY OF THE COSTA OF TINGITAN MAURETANIA._x000D_ THE SELECTIVE COUNCIL OF ARKEIOLOGICAL AND MALACOLOGICAL MYSTRATES IN DICHS YACIMIENTS Across ARchaeoLOGICAL INTERVENTIONS, together with the statistics of those who have been used for the use of lanterns (ARQUEOZOZOOOLOGICAL, PALINOLOGICAL, CARPOLOGICAL AND CHEMIC/Organic WAS), PRODUCTION STRUCTURES AND EMPLED TECHNICAL TECHNICAL PROBLEMATICATIONS (FUNCTIONAL PROBLEMATICA DE LANSTALATIONS), of the PROTOCOL OF PACKING AND FERMENTATION IN ANFORAS (With EXPERIMENTAL CHIMICAL TESTS) AND THE ELABORATION IN ESCAL PILOT OF THIS SALS WITH A EXPERIMENTAL APPLICATION COORDINATED BY SPECIALIST CHEMICES IN INDUSTRIAL fermentations OF FOOD TECHNOLOGY AREA (INCLUDING THE GENERIC AND OPTIMITED PROTOCOL FOR YOUR ELABORATION, aging and NUTRICIONAL CHARACTERISATION, SENSORIAL AND CULINARY POTENTIAL CHARACTERISATION). LIKEWISE, THE SAUCES CHARACTERISED ON A PILOT SCALE AND IN REPLICAS OF SALT FARMS WILL BE PREPARED IN THE FIELD ITSELF, AS WELL AS TESTS OF AGING OF THE PRODUCTS IN ANPHORAS AT SCALE APPLYING THE KNOWN TEMPORALITY IN THE PICTI TITLES OF THE ANPHORAS. (English)
 
Property / summary: IN HISPANIA TUNA IN SALAZON (SALSAMENTUM) AND SALTED FISH SAUCES (GARUM, LIQUAMEN, MURIA, ALLEC...) WERE ONE OF THE HALLMARKS OF THE ECONOMY OF COASTAL POPULATIONS, PRODUCTS CURRENTLY LOST IN OUR GASTRONOMY. THE STUDIES CARRIED OUT PREVIOUSLY ON THEM HAVE BEEN BASED ON A TRADITIONAL METHOD (GREEK-LATIN SOURCES AND ETNOARQUEOLOGICAS INFERENCES), WHICH DISTORTED AND TRIVIALISED ITS AUTHENTIC ESSENCE, FOR WHICH A FIRST RESEARCH PROJECT DEVELOPED IN THE YEARS 2014-2106 (GARUM I) WAS REQUESTED, WHICH HAS DEMONSTRATED THAT IF THE GARUM CAN BE IDENTIFIED IN ARCHAEOLOGICAL DEPOSITS IF THE APPROPRIATE TECHNIQUES ARE APPLIED; WHEREAS GARUM IS A GENERIC NAME THAT HIDES BEHIND ITSELF A MULTIPLICITY OF PRODUCTS AND DIFFERENT WAYS OF PREPARATION; AND THAT AS A RESULT OF THE ROMAN CONQUEST OF HISPANIA CHANGED THE MODES AND STRUCTURES OF HALIEUTICA PRODUCTION, AND THAT ALL THIS CAN BE DEMONSTRATED THROUGH THE CAREFUL ANALYSIS OF THE ARCHAEOLOGICAL RECORD. A NOVEL METHOD OF INTERDISCIPLINARY STUDY OF THE GARUM PRODUCTION CYCLE HAS BEEN DEFINED, FULLY APPLIED TO SAMPLES FROM THE POMPEII GARUM SHOP (GARUM AND HALLEC). The DEMOSTRATION OF THE POSIBILITY OF MULTIDISCIPLINAR CHARACTERISATION OF THE SALSAS, UNITED TO THE SPECIFICITY OF THE PRELIMINARY RESULTS OBTENTED IN THE INVESTIGATIONS IN THE Hispanic-Roman CITY OF Baelo CLAUDIA, PLANT THE CONVENTION OF CONTINUAR DEVELOPMENT THIS LINE OF INVESTIGATION, even in an EMBRIONAR state._x000D_ WORKING WITH the Garvm II project to be able to finalise the ARchaeoLOGICAL, ARQUEOZOOOLOGICAL AND ARchaeOMETRICAL CARACTERISATION PROTOCOL OF THE FINALISATION OF THE FINALIZACTION OF THE DOWNLOAD AND INTEGRAL STUDY OF DOWNLOAD OF THE CETARIAE RECIENTLY DESCUBIERTAS IN THIS Spanish-Roman CITY (Individual Council XI and XII), salazonerant Factories in WHY THE PREVIEW PREVIEWS HAVE DEMOSSED THE ELEVATE OF EXITATION IN THE OBTENTION OF THE WORKED WORKS (ARCHO-ICTIOLOGICAL RESTAGES AND PRIMARY CONSERVAS IN PILETAS), dated SPECIALLY in late Roman times; And YOUR COMPARATION WITH OTHER STREET CIRCULE YACEMENTS, SPECIALLY OF THE COSTA OF TINGITAN MAURETANIA._x000D_ THE SELECTIVE COUNCIL OF ARKEIOLOGICAL AND MALACOLOGICAL MYSTRATES IN DICHS YACIMIENTS Across ARchaeoLOGICAL INTERVENTIONS, together with the statistics of those who have been used for the use of lanterns (ARQUEOZOZOOOLOGICAL, PALINOLOGICAL, CARPOLOGICAL AND CHEMIC/Organic WAS), PRODUCTION STRUCTURES AND EMPLED TECHNICAL TECHNICAL PROBLEMATICATIONS (FUNCTIONAL PROBLEMATICA DE LANSTALATIONS), of the PROTOCOL OF PACKING AND FERMENTATION IN ANFORAS (With EXPERIMENTAL CHIMICAL TESTS) AND THE ELABORATION IN ESCAL PILOT OF THIS SALS WITH A EXPERIMENTAL APPLICATION COORDINATED BY SPECIALIST CHEMICES IN INDUSTRIAL fermentations OF FOOD TECHNOLOGY AREA (INCLUDING THE GENERIC AND OPTIMITED PROTOCOL FOR YOUR ELABORATION, aging and NUTRICIONAL CHARACTERISATION, SENSORIAL AND CULINARY POTENTIAL CHARACTERISATION). LIKEWISE, THE SAUCES CHARACTERISED ON A PILOT SCALE AND IN REPLICAS OF SALT FARMS WILL BE PREPARED IN THE FIELD ITSELF, AS WELL AS TESTS OF AGING OF THE PRODUCTS IN ANPHORAS AT SCALE APPLYING THE KNOWN TEMPORALITY IN THE PICTI TITLES OF THE ANPHORAS. (English) / rank
Normal rank
 
Property / summary: IN HISPANIA TUNA IN SALAZON (SALSAMENTUM) AND SALTED FISH SAUCES (GARUM, LIQUAMEN, MURIA, ALLEC...) WERE ONE OF THE HALLMARKS OF THE ECONOMY OF COASTAL POPULATIONS, PRODUCTS CURRENTLY LOST IN OUR GASTRONOMY. THE STUDIES CARRIED OUT PREVIOUSLY ON THEM HAVE BEEN BASED ON A TRADITIONAL METHOD (GREEK-LATIN SOURCES AND ETNOARQUEOLOGICAS INFERENCES), WHICH DISTORTED AND TRIVIALISED ITS AUTHENTIC ESSENCE, FOR WHICH A FIRST RESEARCH PROJECT DEVELOPED IN THE YEARS 2014-2106 (GARUM I) WAS REQUESTED, WHICH HAS DEMONSTRATED THAT IF THE GARUM CAN BE IDENTIFIED IN ARCHAEOLOGICAL DEPOSITS IF THE APPROPRIATE TECHNIQUES ARE APPLIED; WHEREAS GARUM IS A GENERIC NAME THAT HIDES BEHIND ITSELF A MULTIPLICITY OF PRODUCTS AND DIFFERENT WAYS OF PREPARATION; AND THAT AS A RESULT OF THE ROMAN CONQUEST OF HISPANIA CHANGED THE MODES AND STRUCTURES OF HALIEUTICA PRODUCTION, AND THAT ALL THIS CAN BE DEMONSTRATED THROUGH THE CAREFUL ANALYSIS OF THE ARCHAEOLOGICAL RECORD. A NOVEL METHOD OF INTERDISCIPLINARY STUDY OF THE GARUM PRODUCTION CYCLE HAS BEEN DEFINED, FULLY APPLIED TO SAMPLES FROM THE POMPEII GARUM SHOP (GARUM AND HALLEC). The DEMOSTRATION OF THE POSIBILITY OF MULTIDISCIPLINAR CHARACTERISATION OF THE SALSAS, UNITED TO THE SPECIFICITY OF THE PRELIMINARY RESULTS OBTENTED IN THE INVESTIGATIONS IN THE Hispanic-Roman CITY OF Baelo CLAUDIA, PLANT THE CONVENTION OF CONTINUAR DEVELOPMENT THIS LINE OF INVESTIGATION, even in an EMBRIONAR state._x000D_ WORKING WITH the Garvm II project to be able to finalise the ARchaeoLOGICAL, ARQUEOZOOOLOGICAL AND ARchaeOMETRICAL CARACTERISATION PROTOCOL OF THE FINALISATION OF THE FINALIZACTION OF THE DOWNLOAD AND INTEGRAL STUDY OF DOWNLOAD OF THE CETARIAE RECIENTLY DESCUBIERTAS IN THIS Spanish-Roman CITY (Individual Council XI and XII), salazonerant Factories in WHY THE PREVIEW PREVIEWS HAVE DEMOSSED THE ELEVATE OF EXITATION IN THE OBTENTION OF THE WORKED WORKS (ARCHO-ICTIOLOGICAL RESTAGES AND PRIMARY CONSERVAS IN PILETAS), dated SPECIALLY in late Roman times; And YOUR COMPARATION WITH OTHER STREET CIRCULE YACEMENTS, SPECIALLY OF THE COSTA OF TINGITAN MAURETANIA._x000D_ THE SELECTIVE COUNCIL OF ARKEIOLOGICAL AND MALACOLOGICAL MYSTRATES IN DICHS YACIMIENTS Across ARchaeoLOGICAL INTERVENTIONS, together with the statistics of those who have been used for the use of lanterns (ARQUEOZOZOOOLOGICAL, PALINOLOGICAL, CARPOLOGICAL AND CHEMIC/Organic WAS), PRODUCTION STRUCTURES AND EMPLED TECHNICAL TECHNICAL PROBLEMATICATIONS (FUNCTIONAL PROBLEMATICA DE LANSTALATIONS), of the PROTOCOL OF PACKING AND FERMENTATION IN ANFORAS (With EXPERIMENTAL CHIMICAL TESTS) AND THE ELABORATION IN ESCAL PILOT OF THIS SALS WITH A EXPERIMENTAL APPLICATION COORDINATED BY SPECIALIST CHEMICES IN INDUSTRIAL fermentations OF FOOD TECHNOLOGY AREA (INCLUDING THE GENERIC AND OPTIMITED PROTOCOL FOR YOUR ELABORATION, aging and NUTRICIONAL CHARACTERISATION, SENSORIAL AND CULINARY POTENTIAL CHARACTERISATION). LIKEWISE, THE SAUCES CHARACTERISED ON A PILOT SCALE AND IN REPLICAS OF SALT FARMS WILL BE PREPARED IN THE FIELD ITSELF, AS WELL AS TESTS OF AGING OF THE PRODUCTS IN ANPHORAS AT SCALE APPLYING THE KNOWN TEMPORALITY IN THE PICTI TITLES OF THE ANPHORAS. (English) / qualifier
point in time: 12 October 2021
Timestamp+2021-10-12T00:00:00Z
Timezone+00:00
CalendarGregorian
Precision1 day
Before0
After0
 

Revision as of 15:23, 12 October 2021

Project Q3150367 in Spain
Language Label Description Also known as
English
FISHERIES AND HANDICRAFTS HALIEUTICO IN THE FRETUM GADITANUM (II). DETERMINATION OF INGREDIENTS AND EXPERIMENTAL ARCHAEOLOGY (PRODUCING, PACKAGING AND AGEING PROCESSES)
Project Q3150367 in Spain

    Statements

    country
    Spain
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    EU contribution
    53,240.0 Euro
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    budget
    66,550.0 Euro
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    co-financing rate
    80.0 percent
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    start time
    30 December 2016
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    end time
    29 December 2019
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    beneficiary name (string)
    UNIVERSIDAD DE CADIZ
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    coordinate location

    36°29'40.92"N, 6°16'2.50"W
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    postal code
    11012
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    summary
    EN HISPANIA EL ATUN EN SALAZON (SALSAMENTUM) Y SALSAS SALADAS DE PESCADO (GARUM, LIQUAMEN, MURIA, ALLEC...) CONSTITUYERON UNA DE LAS SEÑAS DE IDENTIDAD DE LA ECONOMIA DE LAS POBLACIONES LITORALES, UNOS PRODUCTOS ACTUALMENTE PERDIDOS EN NUESTRA GASTRONOMIA. LOS ESTUDIOS REALIZADOS PREVIAMENTE SOBRE ELLOS SE HAN BASADO EN UNA METODOLOGIA TRADICIONAL (FUENTES GRECOLATINAS E INFERENCIAS ETNOARQUEOLOGICAS), QUE HABIAN FALSEADO Y BANALIZADO SU AUTENTICA ESENCIA, PARA LO CUAL SE SOLICITO UN PRIMER PROYECTO DE INVESTIGACION DESARROLLADO EN LOS AÑOS 2014-2106 (GARUM I), EL CUAL HA PERMITIDO DEMOSTRAR QUE SI SE PUEDE IDENTIFICAR EL GARUM EN LOS YACIMIENTOS ARQUEOLOGICOS SI SE APLICAN LAS TECNICAS ADECUADAS; QUE EL GARUM ES UNA DENOMINACION GENERICA QUE ESCONDE TRAS DE SI UNA MULTIPLICIDAD DE PRODUCTOS Y MANERAS DIVERSAS DE PREPARACION; Y QUE COMO RESULTADO DE LA CONQUISTA ROMANA DE HISPANIA CAMBIARON LOS MODOS Y LAS ESTRUCTURAS DE PRODUCCION HALIEUTICA, Y QUE TODO ELLO SE PUEDE DEMOSTRAR A TRAVES DEL MINUCIOSO ANALISIS DEL REGISTRO ARQUEOLOGICO. SE HA DEFINIDO UNA NOVEDOSA METODOLOGIA DE ESTUDIO INTERDISCIPLINAR DEL CICLO DE PRODUCCION DEL GARUM, APLICADO INTEGRALMENTE A LAS MUESTRAS PROCEDENTES ESPECIALMENTE DE LA TIENDA DEL GARUM DE POMPEYA (GARUM Y HALLEC). LA DEMOSTRACION DE LA POSIBILIDAD DE CARACTERIZACION MULTIDISCIPLINAR DE LAS SALSAS, UNIDA A LA EXCEPCIONALIDAD DE LOS RESULTADOS PRELIMINARES OBTENIDOS EN LAS INVESTIGACIONES REALIZADAS EN LA CIUDAD HISPANORROMANA DE BAELO CLAUDIA, PLANTEAN LA CONVENIENCIA DE CONTINUAR DESARROLLANDO ESTA LINEA DE INVESTIGACION, AUN EN ESTADO EMBRIONARIO._x000D_ SE ASPIRA CON EL PROYECTO GARVM II A PODER ULTIMAR EL PROTOCOLO DE CARACTERIZACION ARQUEOLOGICA, ARQUEOZOOLOGICA Y ARQUEOMETRICA DE LAS SALSAS PISCICOLAS A TRAVES DE LA FINALIZACION DE LA EXCAVACION Y ESTUDIO INTEGRAL DE DOS DE LAS CETARIAE RECIENTEMENTE DESCUBIERTAS EN ESTA CIUDAD HISPANORROMANA (CONJUNTO INDUSTRIAL XI Y XII), FACTORIAS SALAZONERAS EN LAS CUALES LOS SONDEOS PREVIOS HAN DEMOSTRADO LA ELEVADA TASA DE EXITO EN LA OBTENCION DE LAS MUESTRAS ADECUADAS (RESTOS ARQUEO-ICTIOLOGICOS Y CONSERVAS PRIMARIAS EN PILETAS), FECHADAS ESPECIALMENTE EN EPOCA TARDORROMANA; Y A SU COMPARACION CON LAS DE OTROS YACIMIENTOS DEL CIRCULO DEL ESTRECHO, ESPECIALMENTE DE LA COSTA DE LA MAURETANIA TINGITANA._x000D_ SE ULTIMARA LA RECOGIDA SELECTIVA DE MUESTRAS ARQUEOICTIOLOGICAS Y MALACOLOGICAS EN DICHOS YACIMIENTOS A TRAVES DE INTERVENCIONES ARQUEOLOGICAS, JUNTO AL ESTUDIO DE LOS INGREDIENTES UTILIZADOS PARA LA ELABORACION DE LAS SALSAS (ARQUEOZOOLOGICO, PALINOLOGICO, CARPOLOGICO, Y QUIMICO/RESIDUOS ORGANICOS), DE LAS ESTRUCTURAS DE PRODUCCION Y DE LAS TECNICAS EMPLEADAS (PROBLEMATICA FUNCIONAL DE LAS INSTALACIONES), DEL PROTOCOLO DE ENVASADO Y FERMENTACION EN ANFORAS (CON PRUEBAS QUIMICAS EXPERIMENTALES) Y LA ELABORACION A ESCALA PILOTO DE ESTAS SALSAS A TRAVES DE UNA APLICACION EXPERIMENTAL COORDINADA POR QUIMICOS ESPECIALISTAS EN FERMENTACIONES INDUSTRIALES DEL AREA DE TECNOLOGIA DE ALIMENTOS (INCLUYENDO EL PROTOCOLO GENERICO Y OPTIMIZADO PARA SU ELABORACION, LOS ENSAYOS DE ENVEJECIMIENTO Y LA CARACTERIZACION NUTRICIONAL, SENSORIAL Y SU POTENCIAL CULINARIO). ASIMISMO, SE PROCEDERA A LA ELABORACION DE LAS SALSAS CARACTERIZADAS A ESCALA PILOTO Y EN REPLICAS DE SALADEROS EN EL PROPIO YACIMIENTO, ASI COMO A REALIZAR PRUEBAS DE ENVEJECIMIENTO DE LOS PRODUCTOS EN ANFORAS A ESCALA APLICANDO LA TEMPORALIDAD CONOCIDA EN LOS TITULI PICTI DE LAS ANFORAS. (Spanish)
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    location (string)
    Cádiz
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    Identifiers

    Spanish Kohesio ID
    HAR2016-78691-P
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