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Richard E. Jones and contributors
Sweet Waste: a view from the Mediterranean and from the 2002 excavations at the Tawahin es-Sukkar (Safi), Jordan
Potingair Press, 2017
 

"The history of cane sugar from its origins in the east to its status as a luxury foodstuff and even medicine in the medieval period to a commodity produced and consumed globally in today’s world is well known. Yet archaeologically, sugar is an invisible commodity, its presence usually being inferred from the humble sugar pots used in the last stages of its sophisticated production process. This book attempts to redress the...

Valentina Vezzoli
La céramique islamique d'Apamée de Syrie. Histoire de l'occupation du Quartier Nord-Est du XIIe au XIVe siècle
Fouilles d'Apamée de Syrie 3, Académie Royale de Belgique, Bruxelles 2016. 

This book presents the Islamic‑period ceramic assemblage from the archaeological excavations carried out in the north‑eastern area of Apamea by the Belgian Archaeological Mission (Université libre de Bruxelles) since 2002. These investigations yielded an imposing bath‑complex dated from the 2nd to the 7th centuries, which was occupied during the Islamic period as a residential and manufacturing area. We particularly focus on the occupation dated to the Middle Islamic period...

Chalcis was identifed as a production center of amphorae types Günsenin 2 and 3 - a prominent one for the latter type. This new result further highlights the role of Chalcis in maritime trade involving both food containers and tablewares, already pointed out by our study of the "MBP" tablewares.

The paper is available in open access and contains a downloadable 3D model of a typical example of Günsenin 3 amphora (link to the free 3D viewer MeshLab; open the .obj file through File/Import mesh), which may be seen and manipulated online on Elsevier's website:

...

Residues analysis was carried out on medieval cooking wares from a closed context in Paphos, Cyprus, to see if different food and foodways could be identified in local pots and pans and in cooking wares imported from Frankish Beirut.

Reference:
A. Pecci, R.S. Gabrieli, F. Inserra, M.A. Cau, S.Y. Waksman, Preliminary results of the organic residue analysis of 13th century cooking wares from a household in Frankish Paphos (Cyprus), STAR: Science & Technology of Archaeological Research, DOI: 10.1080/20548923.2016.1183960 (2016)....

Read the paper by Professor Johannes Koder entitled "Everyday food in the Middle Byzantine Period", which appeared in 2013 in the book "Flavours and Delights. Tastes and Pleasures of Ancient and Byzantine Cuisine" edited by Ilias Anagnostakis.

 

Medieval and Post-Medieval Ceramics in the Eastern Mediterranean - Fact and Fiction.
Proceedings of the First International Conference on Byzantine and Ottoman Archaeology, Amsterdam, 21-23 October 2011.
J. Vroom (ed.), Brepols 2015.

Includes contributions by John Bennet, Beate Böhlendorf-Arslan, Véronique François, Alexandra Gaba-van Dongen, Smadar Gabrieli, Sauro Gelichi, Deborah Harlan, Richard Hodges, Fotini Kondyli, Nikos D. Kontogiannis, Pagona Papadopoulou, Demetra Papanikola-Bakirtzi, Scott Redford, Larissa Sedikova, Edna J. Stern, Joanita Vroom and Yona Waksman.

"The focus in this varied collection of studies by key scholars in the field is on the material culture (especially ceramics) of the eastern Mediterranean during...

The introduction of new wares in Western Turkey in the early Turkish period has been one of the subjects investigated in the framework of the POMEDOR project. A paper focusing on moulded wares is now available in preview, which will come out in the special volume of JASReports "Contextualising science: advances in ceramic production, use and function" edited by Roberta Tomber and Michela Spataro:

 
S.Y. Waksman, J. Burlot, B. Böhlendorf-Arslan, J. Vroom, Moulded wares production in the Early Turkish/Beylik period in Western Anatolia: A case study from Ephesus and Miletus, forthcoming in R. Tomber and M....

Text of presentation on the website of the editor:

"Ce livre porte sur la culture alimentaire byzantine, sa constitution et la manière dont elle se différencie des cultures alimentaires juive, musulmane et chrétienne occidentale. Il se penche sur ses sources d’inspiration puisqu’elle opère une synthèse entre les exigences religieuses du christianisme et les recommandations diététiques de la médecine grecque. Le choix des aliments, la préparation de la nourriture, comme sa consommation lors de repas, obéissent à des règles qui changent à travers le temps ; or, durant les onze siècles de son existence, le monde byzantin a connu de profonds...

... two papers given by POMEDOR member Ilias Anagnostakis at a conference in Potenza (Italy) in the framework of the project "MenSALe".

http://www.pomedor.mom.fr/sites/pomedor.mom.fr/files/documents/publication/ANAGNOSTAKIS_2015_pane.pdf

http://www.pomedor.mom.fr/sites/pomedor.mom.fr/files/documents/publication/ANAGNOSTAKIS_2015_vino.pdf

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