Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean
This volume brings together archaeologists, archaeological scientists and historians contributing different specialisms to an emerging field of research: food and foodways in the medieval Eastern Mediterranean. It presents the output of the POMEDOR project “People, pottery and food in the medieval Eastern Mediterranean” funded by the French National Research Agency. POMEDOR focused on changes in transitional periods, such as the Crusades and the Turkish conquests, as viewed through archaeologi...
Dans ce volume, archéologues, archéomètres et historiens contribuent par différentes approches à un domaine de recherche émergent : les pratiques alimentaires en Méditerranée orientale médiévale. Il présente les résultats du programme ANR POMEDOR « Populations, poteries et alimentation en Méditerranée orientale médiévale », qui abordait l’évolution de ces pratiques lors de périodes de transition, telles que les croisades ou les conquêtes turques, principalement au travers d’études archéologiqu...
Note de l’éditeur
Published with the support of the French National Research Agency (under reference ANR-12-CULT-0008).
Éditeur : MOM Éditions
Lieu d’édition : Lyon
Publication sur OpenEdition Books : 7 janvier 2021
ISBN numérique : 978-2-35668-173-7
DOI : 10.4000/books.momeditions.10099
Collection : Archéologie(s) | 4
Année d’édition : 2020
ISBN (Édition imprimée) : 978-2-35668-070-9
Nombre de pages : 508
Sylvie Yona Waksman
ForewordIntroduction
Sylvie Yona Waksman
IntroductionThe POMEDOR project “People, pottery and food in the medieval Eastern Mediterranean”
Cyprus and the Levant
Philippe Trélat
Du lac de Limassol aux tables de NicosiePêcheries et consommation de poisson à Chypre sous la domination latine (1191‑1570)
Gilles Grivaud
Les tavernes (canutes) comme instruments de contrôle économique et social dans le royaume de Chypre aux xiiie‑xvie sièclesNicholas Coureas
Food, wine and the Latin clergy of Lusignan Cyprus (1191‑1473)Ruth Smadar Gabrieli, Sylvie Yona Waksman, Anastasia Shapiro et al.
Archaeological and archaeometric investigations of cooking wares in Frankish and Venetian CyprusEdna J. Stern, Sylvie Yona Waksman et Anastasia Shapiro
The impact of the Crusades on ceramic production and use in the southern LevantContinuity or change?
Elisabeth Yehuda
Between oven and Tannur“Frankish” and “indigenous” kitchens in the Holy Land in the Crusader period
Anastasia Shapiro, Edna J. Stern, Nimrod Getzov et al.
Ceramic evidence for sugar production in the ‘Akko plainTypology and provenance studies
Richard Jones et Anthony Grey
Some thoughts on sugar production and sugar pots in the Fatimid, Crusader/Ayyubid and Early Mamluk periods in JordanByzantium and beyond
Ilias Anagnostakis
“What is plate and cooking pot and food and bread and table all at the same time?”Béatrice Caseau
Dogs, vultures, horses and black puddingUnclean meats in the eyes of the Byzantines
Nikos D. Kontogiannis et Stefania S. Skartsis
Ceramic vessels and food consumptionChalcis as a major production and distribution center in the Byzantine and Frankish periods
Elli Tzavella
Corinth: beyond the forumUse of ceramics, social implications and settlement pattern (12th‑13th centuries)
Zeynep Mercangöz
A pottery production for whom and for what target?Thoughts on pottery finds from Kadıkalesi (Kuşadası) excavation
Anna Elena Reuter
Food production and consumption in the Byzantine Empire in light of the archaeobotanical findsChryssa Bourbou
The biocultural model appliedSynthesizing research on Greek Byzantine diet (7th‑15th century AD)
Jacques Burlot, Sylvie Yona Waksman, Beate Böhlendorf‑Arslan et al.
Changing people, dining habits and pottery technologiesTableware productions on the eve of the Ottoman Empire in western Anatolia
Filiz Yenişehirlioğlu
Ottoman period sources for the study of food and pottery (15th‑18th centuries)Trading goods, trading tastes
Evelina Todorova
One amphora, different contentsThe multiple purposes of Byzantine amphorae according to written and archaeological data
Alessandra Pecci, Nicolas Garnier et Sylvie Yona Waksman
Residue analysis of medieval amphorae from the Eastern MediterraneanYana Morozova, Sylvie Yona Waksman et Sergey Zelenko
Byzantine amphorae of the 10th-13th centuries from the Novy Svet shipwrecks, Crimea, the Black SeaPreliminary typology and archaeometric studies
George Koutsouflakis
The transportation of amphorae, tableware and foodstuffs in the Middle and Late Byzantine periodThe evidence from Aegean shipwrecks
Concluding remarks
Johannes Koder
Multidisciplinary approaches to food and foodways in the medieval Eastern MediterraneanConcluding remarks to the POMEDOR symposium
This volume brings together archaeologists, archaeological scientists and historians contributing different specialisms to an emerging field of research: food and foodways in the medieval Eastern Mediterranean. It presents the output of the POMEDOR project “People, pottery and food in the medieval Eastern Mediterranean” funded by the French National Research Agency. POMEDOR focused on changes in transitional periods, such as the Crusades and the Turkish conquests, as viewed through archaeological and archaeometric studies of pottery. The volume offers a wider scope, with research based on archaeobotany, archaeozoology, biological anthropology, and the study of archaeological structures, texts and iconography. Last but not least, it reveals the recipes conceived for a “Byzantine” dinner, held at the Paul Bocuse Institute during the final conference of the POMEDOR project.
Dans ce volume, archéologues, archéomètres et historiens contribuent par différentes approches à un domaine de recherche émergent : les pratiques alimentaires en Méditerranée orientale médiévale. Il présente les résultats du programme ANR POMEDOR « Populations, poteries et alimentation en Méditerranée orientale médiévale », qui abordait l’évolution de ces pratiques lors de périodes de transition, telles que les croisades ou les conquêtes turques, principalement au travers d’études archéologiques et archéométriques de céramiques. Cet ouvrage couvre un champ plus large, incluant l’archéozoologie, l’archéobotanique, l’anthropologie biologique, l’étude des structures archéologiques, des textes et de l’iconographie. Enfin, il dévoile les recettes conçues pour un dîner « byzantin » clôturant le programme POMEDOR, organisé à l’Institut Paul Bocuse.
Sylvie Yona Waksman (dir.)
Sylvie Yona Waksman is a senior researcher at the French National Center for Scientific Research (CNRS, UMR 5138 “Archéologie et Archéométrie”, Maison de l’Orient et de la Méditerranée, Lyon). She specializes in archaeometric approaches to the provenance and technology of medieval ceramics in the Eastern Mediterranean and the Black Sea. She directed the POMEDOR project “People, pottery and food in the medieval Eastern Mediterranean” (2013‑2017).

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