By Lin Foxhall
Lin Foxhall explores the cultivation of the olive as a longer case research for realizing old Greek agriculture in its panorama, monetary, social, and political settings. proof from written resources, archaeology, and visible photos is assembled to target what used to be distinct concerning the cultivation and processing of the olive in classical and archaic Greece, and the way and why those practices differed from Roman ones. This research opens up new methods of pondering the economies of the archaic and classical Greek world.
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Additional info for Olive Cultivation in Ancient Greece: Seeking the Ancient Economy
The debates surrounding ‘embeddedness’ also raise related questions about agency and engagement which touch on the theoretical background to this book. Within any particular society, not everyone will necessarily engage as actors with the realm of the economic to the same extent or in the same ways; however, that realm is constructed in any particular society and wherever it is deemed to be located. Therefore, ‘economic’ institutions, of whatever type or at what ever scale they exist in any particular society, will not necessarily mean the same to everyone, or function in the same way for all.
Inevitably, households’ economic activities must normally have been acted out within the social and political fabric of polis life. However, crucially to this work, if most of the agricultural land within the territory of any polis was privately owned, then decisions on how to work it will have been taken by households. Hence it is families and households which will have shaped the agrarian landscapes of Greek cities. The economic ‘mentality’ of large and small households was not the same, though there were probably shared elements in outlook.
These pits were Wlled with plant remains, mainly olive stones, most of which were crushed. They seem to represent the waste from olive crushing, which would have been useful as fuel or fodder. Large shallow stone basins, probably used for olive crushing, were also found on the site (Galili et al. 1997: 1145, Fig. 4). The olive cannot be consumed by humans in its raw or untreated state. The Wnds at Kfar Samir demonstrate that the basic techniques of processing olives for oil are already well established here in the Late Neolithic period.
Olive Cultivation in Ancient Greece: Seeking the Ancient Economy by Lin Foxhall