In this article we analyse the structures and features related to food processing
or preparation and their social and economic implications among the protohistoric
communities of the Iberian culture during the Iron Age (sixth–second century bc).
Different types of facilities are considered, including ovens, hearths, fireplaces
and grinding areas, according to their specific location within the settlements (indoor
or outdoor areas). We also look at the evidence from the artefacts involved in these
processes and the contextualisation of their functional need within the urban structure/planning.
The presence of collective facilities located outside the houses implies, on the one
hand, an organised collaborative practice and management network and, on the other,
the transfer of certain specific household activities to the public sphere. The organisation
of management and use of those facilities would have affected various aspects of Iberian
societies, such as the dynamics and routine of everyday life, not only through arranging
and scheduling the availability of the facility, but also by operating as a mechanism
of social interaction among both equals and persons of different statuses.