Phoenician-Punic agro-food resources

Abstract

The theme addressed takes place on foods from agriculture and their
preparation habits according to tastes in the Phoenician-Punic civilization and
parallel societies.
The nature of food preparation is mainly related to human taste, which
is one of the most complex types of thinking. What contributes to differences
in cultures, of which there are four main types of tastes, varies from one
community to another: sweet, salty, sour and bitter. These characteristics are
also linked to the well-being of the individual and to its architectural annexes
intended for the preparation of food, as well as to the service elements.
This study will allow us to identify the different foodstuffs consumed
by the Phoenician-Punic societies. This will give us an imaginary restitution.