Focuses on the establishment of the Mediterranean-style diet, as a reflection of food choices and a combination of integrated subsistence activities, culinary practices, and cultural identities in the eastern Mediterranean and its archaeological and anthropological characteristics.
Related publications:
Chasan, R., Klimscha, F., Spiteri, C., and Rosenberg, D. 2022. Foodways of an agro-pastoral community: organic residue analysis of pottery and stone vessels at the Middle Chalcolithic Tel Tsaf. Journal of Archaeological Science – Reports 43:103491.
Chasan, R., Rosenberg, D., Klimscha, F., Beeri, R. Golan, D., Dayan, A., Galili, E., and Spiteri, C. 2021. Bee products in the prehistoric southern Levant: Evidence from the lipid organic record. Royal Society Open Science 8:210950.
Chasan, R., Spiteri, C., and Rosenberg, D. 2022. Dietary continuation in the southern Levant: A Neolithic-Chalcolithic perspective through organic residue analysis. Archaeological and Anthropological Sciences 14:49.
Rosenberg, D., Garfinkel, Y., and Klimscha, F. 2017. Large scale storage and storage symbolism in the ancient Near East: A clay silo model from Tel Tsaf. Antiquity 91(358):885–900.
Rosenberg, D., Klimscha, F. 2018. Prehistoric dining at Tel Tsaf. Biblical Archaeological Review 44(4):54–55.
Rosenberg, D., Levine, M.; Klimscha, F., Shalem, D., and Liu, L. 2021. From hangovers to hierarchies: Beer production and use during the Chalcolithic period of the southern Levant – New evidence from Tel Tsaf and Peqi‘in Cave. Journal of Anthropological Archaeology 64:1–17.
