ESR 8: Chemical analysis of stone cooking technologies (Barcelona/Nice)
Margherita Cantelli
I am a conservation scientist with an interdisciplinary background combining chemistry, physics and geology, with a strong interest in archaeological science.
My academic career, along with work experience, allowed me to gain a wide knowledge of analytical methods used in the field of Cultural Heritage.
My PhD Project
The project will focus on stones thought to have been used for cooking and food preparation from two Early Neolithic sites: La Draga (Spain) and Abri Pendimoun (France). It is more common to analyse early ceramic vessels for evidence of prehistoric diets but this may overlook the role of stone in the development of cooking technologies. This project hopes to prevent this gap in our understanding.
The main steps will be to develop a criteria for recognising stones used for cooking activities; to identify any physical alterations on rocks related with heating and cooking; to identify direct evidence of use through chemical analysis of residues (lipids).
CV
Education:
Master’s Degree in Conservation Science and Technology for Cultural Heritage - Ca’ Foscari University of Venice (Italy)
Bachelor’s Degree in Technologies for the Conservation and the Restoration - Ca’ Foscari University of Venice (Italy)
Research and Work Experience:
Conservation Scientist - CMR Center Materials Research (Italy)
Internship - National Archaeological Museum of Adria (Italy)
Archaeological excavation campaign, Domo - Arezzo (Italy)
Publications
Cantelli, M.; Cimino, D.; Facchi, A.; Phaneuf, R.J.; Zendri, E. Non-Vascular Ceramic Sherds Coming from Two Italian Etruscan Settlements: Peculiarities and Interpretation of Their Possible Use. Heritage 2022, 5, 1433-1448. https://doi.org/10.3390/heritage5030075
Supervisor
Andre Colonese (UAB)
Co-supervisor
Martine Regert (CEPAM)