Please use this identifier to cite or link to this item: https://hdl.handle.net/10316.2/39653
DC FieldValueLanguage
dc.contributor.authorBossolino, Isabella
dc.date.accessioned2016-10-12T14:03:49Z
dc.date.accessioned2020-09-08T16:58:17Z-
dc.date.available2016-10-12T14:03:49Z
dc.date.available2020-09-08T16:58:17Z-
dc.date.issued2016-
dc.identifier.isbn978-989-26-1190-7
dc.identifier.isbn978-989-26-1191-4 (PDF)
dc.identifier.urihttps://hdl.handle.net/10316.2/39653-
dc.description.abstractHoney, like salt, wine and oil, is one of the main foods of the ancient world: it has been, since prehistoric times, the most used sweetener in the Mediterranean. In this basin, in fact, there are several areas of production, but, among these, one of the most famous is certainly the area of Mount Hymettus in Attica. Famous in antiquity, Hymettus honey is a production of excellence that is still much appreciated. Some interesting discoveries, since the 70s, allowed the archaeological validation of literary sources, highlighting places of production active from the classical to the Byzantine period. Index Fossil of these investigations are clay beehives, mainly horizontal, preserved in many sherds that are not always easy to identify. Thanks to the pioneering research of J. E. Jones and the great encyclopedic work on beekeeping of E. Crane, serious attention has been paid over the years to the findings that could suggest honey production in areas that are particularly significant such as Attica, but a work that gathers all the information available, especially those of the most recent excavations related to major projects such as the Athens metro and the construction of the new airport at Spata, near Mount Hymettus, has been lacking. This article aims to offer an overview of the honey production sites in the city of Athens and Attica, identifying the geographic areas most affected by the phenomenon and the different chronological periods. This paper aims to also investigate the ancient production technique, thanks to the comparison with other traditional areas of production and several contemporary examples from neighboring islands such as Andros and Naxos.eng
dc.language.isoeng-
dc.publisherImprensa da Universidade de Coimbrapor
dc.publisherAnnablumepor
dc.relation.ispartofhttp://hdl.handle.net/10316.2/39609por
dc.rightsopen access-
dc.subjectArchaeology of productioneng
dc.subjecthoneyeng
dc.subjectAtticaeng
dc.subjectAthenseng
dc.subjectMount Hymettuseng
dc.title“<Μέλι> πρωτεύει τὸ Ἀττικὸν καὶ τούτου τὸ Ὕμήττιον καλούμενον” honey production in Attica, an antique excellencepor
dc.typebookPartpor
uc.publication.collectionDIAITA: Scripta & Realiapor
uc.publication.firstPage499-
uc.publication.lastPage519-
uc.publication.locationCoimbrapor
dc.identifier.doi10.14195/978-989-26-1191-4_24-
uc.publication.digCollectionPBpor
uc.publication.orderno24-
uc.publication.areaArtes e Humanidadespor
uc.publication.bookTitlePatrimónios alimentares de aquém e além-mar-
uc.publication.manifesthttps://dl.uc.pt/json/iiif/10316.2/39653/205760/manifest?manifest=/json/iiif/10316.2/39653/205760/manifest-
uc.publication.thumbnailhttps://dl.uc.pt/retrieve/11087547-
uc.publication.parentItemId54693-
uc.itemId69165-
item.fulltextWith Fulltext-
item.grantfulltextopen-
Appears in Collections:Patrimónios alimentares de aquém e além-mar
Files in This Item:
File Description SizeFormat 
honey.pdf9.49 MBAdobe PDFThumbnail
  
See online
Show simple item record

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.