Kyriaki Tsirtsi
| Position | Telephone | |
| Post-Doctoral Fellow | k.tsirtsi@cyi.ac.cy | +357 22 208 700 |
Kyriaki joined the Cyprus Institute and the Science and Technology in Archaeology Research Center (STARC) as a PhD student in October 2017 after receiving her MA inArchaeology of the Eastern Mediterranean: Greece, Egypt and the Near East from the University of Aegean, GR (2017), her MA in Historical Research, Teaching and New Technologiesfrom the Ionian University, GR (2014) and her Bachelor’s degree in History and Archaeology from the National and Kapodistrian University of Athens, (GR 2007). Throughout the years, after receiving her Bachelor degree, she was involved as contracted archaeologist in excavations conducted by the Greek Ministry of Culture (Ephorate of Antiquities of Ancient Corinth) in the region of Corinthia in the Peloponnese and she has participated in international field projects in Greece, collaborating with the Universities of Cambridge, Copenhagen, Brussels, Vienna and Toulouse in Europe and Dickinson College at USA, at the sites of Mycenae, Sikyon, Crete, Keros, Delphi and Pheneos.
For her PhD project, Kyriaki is affiliated with the Danish archaeological Project “Finding Old Sikyon” and she was awarded a very competitive 3-year fellowship by the Carlsberg Foundation of Denmark.
The reconstruction of domestic activities -by using interdisciplinary proxies- and the understanding of a settlement's economic and social organization dated on classical era describe Kyriaki's principal research interests.
Kyriaki’s PhD is focused on the agricultural products and the domestic pottery where they were processed, stored and cooked at the site of Sikyon in Greece. Through this interdisciplinary study, her PhD will be possible to reenact the kitchen rather as function with central role in the life of the settlement rather and nor as location, in combination with the agricultural practices and dietary habits. The way by which the Sikyonians used to store their food, the types of pots that were used in food’s preparation and the kind of food itself will be illuminated, providing a snap shot of the domestic and economic life of the Classical period. Another aspect of the project would focus on the detailed study of the pottery assemblage morphology, fabrics and chronological frame of the dataset’s pots.
She has already participated in publications and conference presentations (see attached CV)
