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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 ?

En réalité, dans une longue durée rythmée par l’alternance de périodes de prohibition et de libéralisation, vins et autres boissons alcoolisées n’ont cessé d’être consommés dans


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. Topics explored include pottery production in Constantinople, glazed ceramic production and consumption in medieval Thebes, pottery imports in Algiers during the Turkish Regency, considerations of trading routes and their influences, the relationships between Italy and the Byzantine and Ottoman world through pottery, and more.

(from ANAMED website)

Glazed Wares as Cultural Agents...

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...

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.

This book is a unique attempt to meld the very disparate disciplines of ancient history, classical literature, archaeology, zooarchaeology, experimental archaeology, ethnographic studies and modern sciences to illuminate this little understood commodity. Currently Roman fish sauce has many identities depending on which discipline engages with it, in what era and at what level. These identities are often contradictory...

Τhe book focuses on the study and presentation of olive cultivation and on issues concerning the production, distribution and marketing of olive oil in the Eastern Mediterranean. This geographical area, apart from its roughly similar climatic and environmental features, was defined by the dominant political systems which imposed certain production and marketing practices on the olive and its products. Therefore a large number of areas in the Eastern Mediterranean basin have certain political and cultural characteristics ideally suited to the research and study of the olive-growing history of the region. The book consists of two distinct parts (Part I:...

J. Koder, Landwirtschaft beiderseits der Stadtmauern. Konstantinopels Versorgung mit Gemüse aufgrund der Geoponika, Jahrbuch für Geschichte des ländlichen Raumes 16, 181–228 (2019).


The supply of everyday food for the great mass of the population of the Byzantine Empire changed over the period of more than a millennium, though slowly. It depended on the geological and climatic conditions of agriculture, which – within a territory extending over up to roughly 1.5 million km2 in the Middle Byzantine period – differed from region to region. Constantinople, from the fourth to the fifteenth century the capital of the Byzantine Empire, and subsequently...

The comparison of chemical compositions of ceramic bodies of nine Byzantine plates kept in the Musée national de céramique, Sèvres, with those of reference archaeological samples enabled us to associate most of the plates to the 12th-13th century production of Chalcis. Two pieces, however, raise the question of authenticity. Geochemical perturbations related to prolonged immersion in a marine environment are also discussed and a specific methodology is proposed.

J. Burlot, Y. Waksman, A. Bouquillon, L. Tilliard, Chalcis ou non ? Recontextualiser des plats byzantins conservés dans un musée, Technè 47, 150-157 (2019).

available online on Openeditions:



Open access

New populations in Western Anatolia at the beginning of the Turkish periods also brought new pottery types, technology of manufacture and raw material procurement, as presented in this paper in the case of the 'Miletus Ware'.

J. Burlot, S.Y. Waksman, L. Bellot-Gurlet, G. Şimșek, The glaze production technology of an early Ottoman pottery (mid-14th(?)-16th century): the case of ‘Miletus Ware’, Journal of Archaeological Science Reports 29 (2020) (online 2019,

This paper reports how chemical analysis shows that the Kavalliani shipwreck carried a cargo of MBP from Chalcis.
These results propose Chalcis as a main medieval maritime hub, as most of the cargoes of tablewares in shipwrecks of the Middle Byzantine period are of the same types, and most probably have the same origin.

Download here before December 29th 2019 - or request a copy from us afterwards.

S.Y. Waksman, G. Koutsouflakis, J. Burlot, L. Courbe, Archaeometric investigations of the tableware cargo of the Kavalliani shipwreck (Greece) and into the role of the harbour of Chalcis in...

The proceedings of the Antalya AIECM3 conference came out, a beautiful publication!

It includes several papers written by members of the POMEDOR network (underlined in the table of contents).

Contents vol.1

Contents vol.2

The book may be purchased e.g. on Zerobooks website....


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