ENTRE GADITANIZACIÓN Y ROMANIZACIÓN: REPERTORIOS CERÁMICOS, ALIMENTACIÓN E INTEGRACIÓN CULTURAL EN TURDETANIA (SIGLOS III-I A. C.)

Abstract

The changes in composition and shapes in domestic wares detected among the communities along the lower Guadalquivir valley, from the 3rd
century B.C., seem to point to a slow but constant transformation in alimentary habits. On one side is a growing Phoenician influence, reflected
in 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.