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.
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.
An article written by Ilias Anagnostakis published in a journal 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.
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:
Work concentrated on three close assemblages of the late 13th century:
