Read the paper by Maria Leontsini and POMEDOR member Ilias Anagnostakis:

Fishing and fish consumption in the Aegean sea according to the Lives of saints, 7th - 12th centuries

This paper points out technological connections in pottery manufacture between the Byzantine and Islamic worlds  in the 10th-11th centuries.

Abstract

Download this paper by POMEDOR member Ilias Anagnostakis and Maria Leontsini

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)

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

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

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.
 

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 ?

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.