Olive oil production on bronze age Crete: nutritional properties, processing methods and storage life of Minoan olive oil

Archaeological studies on olive oil produced in Crete in the Bronze Age focus primarily on aspects such as the period when olive cultivation became widespread, the number of olive trees cultivated, or the quantity of oil stored in the Minoan palaces. Olive oil is however an organic substance, a perishable product, the nutritional and storage properties of which are determined by environmental, agronomic, processing and storage conditions. In this paper archaeological, environmental and biochemical evidence is combined to present a comprehensive picture of the potential quality, nutritional and storage properties of Minoan olive oil. The comparative evidence presented suggests that Minoan olive oil was equal in quality to the cold-pressed virgin olive oils produced today, and as such, the oil was nutritionally important in the Bronze Age and a valuable trade commodity.     

Bringing the ‘invisible farmer’ into sharper focus: gender relations and agricultural practices in the Peak District (UK)

Women's farm work and the gendered nature of the farm space and farm practices have been important intersecting themes within feminist enquiry over the last 30 years. Much research has tended to underplay the wider evolution of these gender relations – leaving under-explored the longer-term formation and contestation of the gendered activities, spaces and identities observed in the present. This article draws on research on 64 farms in the Peak District (UK) to take a wider temporal view of farm gender relations. Utilising a farm life history approach the article considers three key moments within farming histories to explore the active role(s) played by women in shaping farms and farming practices. In doing so the article adds complexity and nuance to understandings of both processes, such as the ‘masculinisation’ of agriculture, and to the gendered geographies of the farm space.