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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)....

Within the rapidly expanding area of research on food and foodways, the medieval eastern Mediterranean is still very much an unexplored area. The aim of the POMEDOR project was to explore this new field in a multidisciplinary way and to stimulate further research. Although the project focused primarily on food and foodways approached through archaeological and archaeometric studies of pottery - from transport amphorae to serving dishes, through food processing utensils, cooking wares, and wares used in food production processes - the conference encompassed a wider field, including historical, archaeozoological, archaeobotanical and anthropological studies.

Case studies in Greece, Turkey, Israel,...

Date: 
19/05/2016 (All day) to 21/05/2016 (All day)

This paper is a synthesis of investigations, based on chemical analysis, of various categories of pottery, dated back from the late Roman to the Venetian period. It includes evidences of circulation of cooking wares, which call for a better understanding of the possible influence of these imports on cooking practices.

Reference:
S.Y. Waksman, Archaeometric approaches to ceramics production and imports in Medieval Cyprus, in D. Papanikola-Bakirtzi, N. Coureas (eds.), Cypriot Medieval Ceramics: Reconsiderations and New Perspectives, Nicosie, 257-277 (2014).

Download the paper...

An article written by Ilias Anagnostakis published in a review edited by the European Institute for the History and Culture of Food.

Complete reference : Anagnostakis, I., 2013. Noms de vignes et de raisins et techniques de vinification à Byzance. Continuité et rupture avec la viticulture de l’antiquité tardive. Food & History, 11(2): 35-59.

This second meeting brought together members of the core POMEDOR group together with new members of the network, especially Cypriot and other colleagues working on Cyprus. We were welcomed at the Leventis municipal Museum of Nicosia by its Director Demetra Papanikola-Bakirtzi.

Yona Waksman gave a general presentation of the POMEDOR project , proposed an update of the issues following the first meeting in Athens, and showed a model of the POMEDOR website and collaborative platform as prepared by Céline Brun and developed by computer sciences student Caroline Castonguay-Boisvert. Véronique François gave a summary of her work on pots...

Date: 
13/05/2013 (All day)

In May 2013, members of the POMEDOR team went to Paphos and Nicosia to sample cooking and table wares for various archaeometric analyses: chemical, petrographic and residue analysis.

The aims of this sampling campaign were to:

  • Create reference chemical group(s) for the Paphos Theatre workshop;
  • Identify sources of import;
  • Begin investigations on the use of cooking wares.

Work concentrated on three close assemblages of the late 13th century:

  • A post-earthquake context from Fabrika Hill, Paphos (excavations of the University of Sydney);
  • A household assemblage found in a Roman-period tomb in Paphos, in secondary use as a house or a storage
  • ...
Date: 
Tue, 14/05/2013 (All day) to Thu, 23/05/2013 (All day)
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