Roland-Pierre Gayraud et Lucy Vallauri
avec la collaboration de Guergana Guionova et Jean-Christophe Tréglia
et la participation de S. Yona Waksman, Claudio Capelli et Roberto Cabella
Fustat II. Fouilles d’Isṭabl ʿAntar. Céramiques d’ensembles des IXe et Xe siècles
FIFAO 75, Institut Français d'Archéologie Orientale, Le Caire, 2017
21th GMPCA Conference poster (credits: GMPCA)
For the 21th archaeometry symposium organised by the GMPCA in Rennes (France – 18-21/04/17), a talk will be presented by POMEDOR members Jacques Burlot and Yona Waksman, about glaze recipes of early Turkish Pottery.
Title: Burlot J., Waksman S.Y., Bouquillon A., Bellot-Gurlet L.: Produire la glaçure des premières céramiques «turques» dans l’Ouest anatolien: analyse des matériaux et des techniques.
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
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 proceedings of the final conference of the POMEDOR project "Multidisciplinary Approaches to Food and Foodways in the Medieval Eastern Mediterranean" will appear in the series "Travaux de la Maison de l'Orient".
POMEDOR proceedings, recommandations to authors
Podcasts of the communications presented at the conference will also be available in the fall 2016.
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.
Maison de l'Orient et de la Méditerranée, Amphithéâtre Benveniste
7 rue Raulin
69007
Lyon
France
See map: Google Maps
FR
Institut Paul Bocuse
1 Chemin de Calabert
69130
Ecully
France
See map: Google Maps
FR
The POMEDOR conference was a fruitful and friendly event, bringing together for 3 days in Lyon historians, archaeologists, archaeological scientists, museum curators and ... cooks!
Welcome to the POMEDOR conference!
Our team in front of the Vivier Castle, Paul Bocuse Institute: from right to left Nicole Flores, Jacques Burlot, Aybüke Öztürk, Shadi Shabo and Lucie Courbe.
Conference Sessions
During 3 days, historians, archaeologists, archaeological scientists... were presenting their research and debating. See the program of the communications and posters.
Lunches and coffee breaks
Participants had brought for the coffee breaks nice "goodies" from all over!
... and the highlight of the conference: the Byzantine dinner at the Bocuse Institute!
Ilias Anagnostakis, historian of Byzantium at the National Hellenic Foundation of Athens, Andrew Dalby and Sally Grainger, food historians and experimental archaeologist, designed the recipes, based among others on texts written in the 12th c. by Eustathios of Thessaloniki. The dinner was realized as a pedagogic project for 50 international students, in collaboration with a team of the Paul Bocuse Institute, including Maxime Michaud, Alain Dauvergne, Jean Philippon and Philippe Rispal. The dinner was under the patronage of chef Régis Marcon. See the menu (design Alain Dauvergne).
Replicas of Byzantine pottery were made on this occasion by potter Jean-Jacques Dubernard.
Oinogaron was served in a replica of a chafing dish, based on a model found in the Great Palace of the Byzantine Emperors in Constantinople.
A table beautifully dressed thanks to Alain Dauvergne.
Sea food monokythron light broth, stuffed quail, and kollyba and diplos spouggaton soufflé omelette for dessert.
A summary of the history of medieval Eastern Mediterranean pottery: Byzantine White Wares, main "Middle Byzantine Production", Port Saint-Symeon Wares...
Prosfora bread made with moulds manufactured in a monastery of mount Athos ... and with a plastic one found in the market of the old city of Crusader Acre.
Andrew Dalby introducing the dishes and wines to us, and chef Jean Philippon with his students.
Preparing the dinner
To see larger pictures, right click on them and use the corresponding options. If you would like to re-use them, do mention the credits given in the name of the file.
Photos: L. Courbe, N. Flores, A. Shapiro, Institut P. Bocuse, Anemon Productions, S. Zelenko
Production and imports - especially of MBP wares from Chalcis - were investigated in Ephesos between the Middle Byzantine and the early Turkish periods, which sees the introduction of new wares in the local repertoire.
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.
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.
