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    Cooking in the Iberian Culture (Sixth–Second Century bc): Private or Public?

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        Abstract

        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.

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        Most cited references 4

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        Cooking Cuisine and Class

         Jack Goody,  R. Goody (1982)
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          ARCHAEOLOGICAL APPROACHES TO THE ORGANIZATION OF DOMESTIC LABOR: Household Practice and Domestic Relations

           Julia Hendon (1996)
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            Food and complex societies

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              Author and article information

              Journal
              Journal of Mediterranean Archaeology
              jmea
              Equinox Publishing
              09527648
              17431700
              December 22 2016
              December 20 2016
              : 29
              : 2
              : 173-196
              10.1558/jmea.v29i2.32571
              © 2016

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