Download this paper by POMEDOR member Ilias Anagnostakis and Maria Leontsini

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I. Anagnostakis
"Makedonisio(n). Le persil, l'herbe de Macédoine", in Petits Essais, Revue d'études sur le monde grec, 2021, p. 44-53.

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J. Burlot, S.Y. Waksman, Provenances and production techniques of the so-called “Port Saint Symeon Ware” (13th-early 14th century AD) from Kinet Höyük (Cilicia, Turkey): witnessing interactions in medieval north-eastern Mediterranean, Archaeometry, 1-21, https://doi.org/10.1111/arcm.12726 (2021)

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Bronstein, J., Yehuda, E., & Stern, E. J. (2020). Viticulture in the Latin Kingdom of Jerusalem in the Light of Historical and Archaeological Evidence. Journal of Mediterranean Archaeology, 33(1), 55–78. https://doi.org/10.1558/jma.42347

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Judith Bronstein, Edna J. Stern & Elisabeth Yehuda (2019) Franks, locals and sugar cane: a case study of cultural interaction in the Latin Kingdom of Jerusalem, Journal of Medieval History, 45:3, 316-330, DOI: 10.1080/03044181.2019.1612185

Abstract

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This book presents the synthesis of a long-term study of ceramics of the 15th century found in the Ctimea. It is based on the analysis of large volumes of archaeological materials. The author proposes a detailed classification, typology and chronology of ceramics and clarifies some technological features of the local and imported wares. She also focuses on the directions and fluxes of ceramics trade, and on the factors which influenced the development of the local pottery production in late medieval Crimea.
 

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On croit souvent qu’en terre d’islam, l’alcool se serait heurté au mur infranchissable de l’interdit religieux. Comme si le Coran – qui prohibe le vin ici-bas, mais le promet dans l’au-delà –avait réglé la question une fois pour toutes.

Comment comprendre, alors, la promotion du raki, dont la production est attestée dès le XVIe siècle, au rang de « boisson nationale » dans la Turquie moderne ? Ou le goût parfois immodéré du sultan Mahmud II pour le champagne ?

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This volume collects research presented at the Koç University Research Center for Anatolian Civilizations (ANAMED) 2018 international annual symposium. It brings together researchers engaged in the study of the decoration and technology of glazed pottery, ranging from the early Byzantine era to the end of the Ottoman period.

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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.

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The Story of Garum recounts the convoluted journey of that notorious Roman fish sauce, known as garum, from a smelly Greek fish paste to an expensive luxury at the heart of Roman cuisine and back to obscurity as the Roman empire declines.

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