Entre gaditanización y romanizaciónâ: repertorios cerámicos, alimentación e integración cultural en Turdetania (siglos III-I a.C.)

García Fernández, Francisco José ^[1] ; García Vargas, Enrique ^[1]
1. [1] Universidad de Sevilla
  
  Universidad de Sevilla
  
  Sevilla, España
Localización: Saguntum: Papeles del Laboratorio de Arqueología de Valencia-Extra, ISSN 2253-7295, ISSN-e 2254-0512, Nº. Extra 9, 2010 (Ejemplar dedicado a: DE LA CUINA A LA TAULA. IV Reunió d'Economia en el primer mil·lenni aC.), págs. 115-134
Idioma: español
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Resumen
- The changes in composition and shapes in domestic wares detected among the communities along the lower Guadalquivir valley, from the 3rdcentury B.C., seem to point to a slow but constant transformation in alimentary habits. On one side is a growing Phoenician influence, reflectedin the emergence of new cooking wares: saucepans, mortars and big bowls, related with new ways of processing and preparing food.Following a parallel evolution, the distribution of salted products, oil and other foodstuffs from the area around the Strait and the Cadiz plain becomes common. However, local cooking wares, mainly saucepans and big, straight-walled bowls, remain dominant at least until the early 1st century B. C., suggesting a low receptivity for changes in cooking practices. The Roman conquest introduced Italian fine wares, without apparently affecting consumption patterns among local populations. In addition,from the 2nd century B. C. and over the following century, the importation and imitation of Italian cooking wares became generalised in indigenous contexts.