Table des matières
Sylvie Yona Waksman
ForewordIntroduction
Sylvie Yona Waksman
IntroductionThe POMEDOR project “People, pottery and food in the medieval Eastern Mediterranean”
- Context
- Scope of the POMEDOR project
- Implementation
- Geographic and chronological frameworks
- Selection of archaeological sites and contexts
- Categories of archaeological pottery considered
- Studies of collections in French museums
- Laboratory investigations
- Study of textual and iconographic sources
- Activities and tools
- Summary of scientific results
- Food containers and their trade: advances in medieval amphorae studies
- Production and trade of amphorae and table wares throughout the Byzantine and Frankish periods: Chalcis revealed as a major maritime hub
- Cooking and consumption of food in the medieval Levant and in Cyprus
- Changing populations, dining habits and pottery technologies in western Anatolia between the Byzantine and Early Ottoman periods
- Research on historical and iconographic sources
- Other scientific, educational and… culinary outputs
- Concluding remarks
- Acknowledgements
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?
- Introduction
- Research questions and methodology
- Sampled sites
- Pottery workshops sampled
- The workshops and their productions through time
- Tiberias, Acre and Beirut workshops: Early Islamic/Fatimid calcareous glazed table ware
- Beirut workshops: Fatimid-period red-fabric glazed table ware
- Beirut workshops: Fatimid and Crusader-period cooking ware
- Beirut and competing workshops: Crusader-period red-fabric glazed table ware
- Acre workshops: Crusader-period unglazed ware
- Tiberias workshops: Crusader-period unglazed ware
- Discussion
- Concluding remarks
- Acknowledgements and credits
Elisabeth Yehuda
Between oven and Tannur“Frankish” and “indigenous” kitchens in the Holy Land in the Crusader period
- Introduction
- Types of Crusader period settlements
- Types of Frankish and local dwellings
- Frankish and local Crusader period dwellings found in rural contexts
- Frankish and local Crusader period dwellings found in urban contexts
- Frankish oven types
- Baking ovens
- Simple fireplaces
- Multi-chambered oven fireplaces (fig. 4)
- Chimney fireplaces
- A local oven type – the Tannur oven
- Discussion
- Conclusion: to eat out, or not to eat out, that is the question!
Anastasia Shapiro, Edna J. Stern, Nimrod Getzov et al.
Ceramic evidence for sugar production in the ‘Akko plainTypology and provenance studies
- Introduction
- The sites, their structures and pottery related to sugar manufacture
- El‑Kabri
- Lower Ḥorbat Manot
- Ben ‘Ami
- Nahariya
- ‘Ein Afeq
- ‘Akko
- Typological features of the sugar wares
- Provenance studies
- The Fatimid period
- Group 1, ‘Akko Hamra (fig. 10: 1)
- Group 2, ‘Akko to Rosh ha-Niqra (fig. 10: 2)
- The Early Crusader period
- Group 3, ‘Akko to Rosh ha-Niqra 2 (fig. 10: 3)
- Group 4, Green vitrification, apparently Galilee
- The Late Crusader period
- The Mamluk and the Ottoman periods
- Discussion
- Conclusions
- Acknowledgements
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)
- Introduction
- Medieval Corinth beyond the Forum: rescue excavations
- Excavation at the Koutsougera plot
- Glazed vessels
- Cooking vessels
- Closed vessels for storage and serving
- Different urban districts, different choices?
- Contribution to the settlement pattern of Byzantine Corinth
- Acknowledgements
- Catalogue
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
- Introduction
- Pottery types and corpus of samples
- Glazed Wares of the Late Byzantine period
- Polychrome Sgraffito Wares
- Moulded Wares and Turquoise Glazed Wares
- Scope of the analyses and analytical methods
- Results and discussion
- Provenance studies
- Production techniques
- The glazes
- Fluxes
- Glaze opacification
- Colouring agents
- The slips
- Discussion of production techniques
- Conclusion
- Acknowledgements
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 Mediterranean- Introduction
- Sampling and methodology
- Sampling (fig. 1)
- Amphorae of type Günsenin III
- Amphorae of type Günsenin IV
- Amphorae of the Crusader Levant
- Methods
- Results of the analyses
- Results of the analysis of the Günsenin III amphorae from Greece
- Results of the analysis of the Günsenin IV amphorae from Crimea
- Results of the analysis of Levantine amphorae
- Conclusion
- Acknowledgements
Yana 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
- Introduction
- Typological classification of Byzantine amphorae of types Günsenin II, III and XX from the Novy Svet shipwrecks
- Type II.BS (Günsenin II amphorae) (fig. 1)
- Sub-type I (fig. 1: 1‑4, fig. 4: BZY598-599)
- Sub-type II (fig. 1: 5‑8, fig. 4: BZY596-597)
- Sub-type III “A transition variant” (Günsenin II‑III amphorae) (fig. 1: 9‑11)
- Type II.LBS (Günsenin III amphorae) (fig. 2: 1‑5; fig. 5: 1‑11, 12 [BYZ890-892, BYZ903], 13)
- Type III.LBS (Günsenin XX amphorae) (fig. 2: 6‑10; fig. 5: 12 [BYZ899], 14‑16)
- Classification according to chemical analysis of Byzantine amphorae of types Günsenin II, III and XX from the Novy Svet shipwrecks
- Amphorae contents
- Conclusion
- Acknowledgements and credits
George Koutsouflakis
The transportation of amphorae, tableware and foodstuffs in the Middle and Late Byzantine periodThe evidence from Aegean shipwrecks
- Introduction
- Chronological distribution
- Spatial distribution
- The nature of the cargoes
- Glazed tableware
- Amphorae content
- Epilogue
- Catalogue of Byzantine shipwrecks in the Aegean
- Greece
- 1. Porto Koupho, Chalkidiki. Depth: 105 m
- 2. Porto Koupho, Chalkidiki. Depth: 110‑115 m
- 3. Kyra Panagia (Pelagonisos), cape Katergo, northern Sporades. Depth: 17‑32 m (fig. 13)
- 4. Kyra Panagia (Pelagonisos), Hagh. Petros bay, northern Sporades. Depth: 34‑40 m (fig. 3)
- 5. Peristera-Alonessos, Galyfas bay, northern Sporades. Depth: 48‑55 m (fig. 4, 7)
- 6. Peristera-Alonessos, Galyfas bay, northern Sporades. Depth: 48‑55 m (fig. 5)
- 7. Peristera-Alonessos, Galyfas bay, northern Sporades. Depth: 56 m (fig. 6)
- 8. Skopelos, Cape Mytikas, northern Sporades. Depth: 12‑22 m
- 9. Skopelos, Dhasia islet, northern Sporades. Depth: 13‑33 m
- 10. Skopelos, unknown location, northern Sporades. Depth: not reported
- 11. Glafki bank, north Aegean, between Lemnos and northern Sporades. Depth: not reported
- 12. Skyros, Achileion. Depth: 6‑8 m
- 13. Chios, Melanios bay. Depth: 2 m
- 14. Chios, Cape Pachi-Tholos. Depth: 25‑35 m
- 15. Cape Glaros, Nies, west coast of southern Pagasetic Gulf, Magnesia. Depth: 7‑10 m
- 16. Cape Glaros, Nies, west coast of southern Pagasetic Gulf, Magnesia. Depth: 7‑15 m
- 17. Steni Angali Bay, Nies, west coast of southern Pagasetic Gulf, Magnesia. Depth: 5‑8 m
- 18. Cape Telegraphos, west coast of southern Pagasetic Gulf, Magnesia. Depth: 10‑20 m
- 19. Cape Telegraphos, west coast of southern Pagasetic Gulf, Magnesia. Depth: 19‑25 m
- 20. Amaliapoli, Cape Perikles, Pagasetic Gulf, Magnesia. Depth: 19‑25 m
- 21. Amaliapoli, Kikynthos island, Pagasetic Gulf, Magnesia. Depth: 4‑9 m
- 22. Agh. Ioannis Theologos, Phthiotis, northern Euboean Gulf. Depth: 20 m
- 23. Thorikos, cape Vrysaki, east Attica. Depth: 5‑10 m (fig. 9)
- 24. Cape Sesi, Portolafia Bay, Euboea. Depth: 16‑35 m
- 25. Cape Mavros Kavos, Kavalliani, southern Euboean Gulf. Depth: 9‑18 m (fig. 10)
- 26. Aigina, Ypsili islet, Saronic Gulf. Depth: 42 m
- 27. Aigina, Diaporia islets, Soupia islet. Depth: not reported
- 28. Petrokaravo islet, south of Aigina, Saronic Gulf. Depth: 20‑37 m
- 29. Kythera, Lydia islet, near Cape Gaidaros. Depth: 17‑25 m
- 30. Methone, SW Peloponnese. Depth: 5‑6 m
- 31. Syrna, Kassiotis-bay, Dodecanese. Depth: 45‑52 m
- 32. Arkioi, Cape Koumaros, Dodecanese. Depth: 10‑35 m
- 33. Rhodes, commercial harbor. Depth: 16 m
- 34. Rhodes, commercial harbor. Depth: 12‑14 m (fig. 8)
- 35. Rhodes, commercial harbor. Depth: 10‑15 m
- 36. Kastellorizo, Cape Zephyrion, Dodecanese. Depth: 10‑50 m
- 37. Kastellorizo, Cape Hagh. Stephanos, Dodecanese. Depth: 15‑20 m
- 38. Crete, Dhia island, Cape Anginara, Herakleion. Depth: 10‑28‑20 m
- 39. Ithaca, Cape Hagh. Andreas, Ionian Sea. Depth: 17‑25 m
- 40. Fournoi, Katergakia islets, north side of Thymaina island. Depth: ca 50 m
- 41. Fournoi, Kisiria island. Depth: 15‑35 m
- Turkey
- 42. Tekmezar I, Marmara islands, Propontis. Depth: 35‑45 m
- 43. Tekmezar II, Marmara islands, Propontis. Depth: 35‑45 m
- 44. Çamaltı Burnu, Marmara islands, Propontis. Depth: 20‑32 m
- 45. Ocaklar Burnu, Marmara islands, Propontis. Depth: 25‑41 m
- 46. Kocayemişlik, Marmara islands, Propontis. Depth: 25‑35 m
- 47. Anataş adacık, Marmara islands, Propontis. Depth: 34 m
- 48. Taşada (Viranköy), Marmara islands, Propontis. Depth: 22 m
- 49. Eşek adaları (Saraylar), Marmara islands, Propontis. Depth: 22 m
- 50. Tenedos – Bozcaada, unknown location. Depth: not reported
- 51. Bozburun. Depth: 30‑35 m
- 52. Serçe Limanı. Depth: 33 m
- 53. Kötü Burun. Depth: 36‑42 m
- 54. Çömlek Burun, Bozburun peninsula. Depth: 65 m
- 55. Kızılburun. Depth: 28‑37 m
- 56. Adrasan Bay, southern Turkey. Depth: 15‑18 m
Valentina Vezzoli
Food habits and tableware in VeniceThe connection with the Mamluk Sultanate
- Venice in the Mediterranean Sea: the connection with the Mamluk Sultanate
- Traded goods and diplomatic gifts
- Flavours, recipes and aromas of the Orient in Venice
- The kitchen
- Flavours and recipes
- Ceramic evidence from the Mamluk Sultanate found in Venice
- Functions and colours of the ceramics imported from the Islamic world
Concluding remarks
Johannes Koder
Multidisciplinary approaches to food and foodways in the medieval Eastern MediterraneanConcluding remarks to the POMEDOR symposium