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This paper aims to reconstruct the network of a production zone in the city of Chalcis (central Greece) by which certain glazed tablewares and amphorae were distributed within and outside the eastern Mediterranean basin between the 10th and the 13th centuries., The 24th International Congress of Byzantine Studies

In western Anatolia, the second half of the thirteenth century corresponds to the arrival of Turkish populations with the creation of the Beyliks, the first Turkish emirates. These Turkish people came with their cultural identities and caused the introduction of new traditions and practices such as those related to food. This is illustrated for example by the use – and the production – of different types of tableware, such as Moulded Wares and Turquoise Glazed Wares. Thanks to archaeological and archaeometric studies, it was possible to identify some production centres of these new types of tableware and to define their techniques of manufacture. The first results show that there were several centres in western Anatolia producing these early Turkish vessels, and that some of these wares, such as the Turquoise Glazed Wares, were produced using new recipes, particularly in the nature and composition of their glazes. New populations, tableware types and techniques of manufacture are correlated, illustrating these new influences.

The intention of this paper is to use ceramic finds from excavations at Athens (Greece) in order to discuss food habits and household archaeology in the western Aegean during Byzantine times (ca 700-1500). The first part shows previous research of some of my projects, among which methodologies and approaches that have been explored in past years with respect to ceramic finds and eating manners in the Eastern Mediterranean. The second part focuses on the Byzantine eating experience by comparing the location of pots, pans and pithoi (large storage jars) in excavated structures at Athens (dating to ca 700-1500). An attempt is made to look through the looking glass of food in both directions by asking questions like: what can food tell us about daily life in the Byzantine/medieval period, and what can pottery assemblages of this period tell us about eating habits and dining customs in the Aegean region?

International audience

Introduction In this article I will discuss the Post-Roman ceramic finds (with an emphasis on ‘Dark Age’ and Early Islamic wares) from excavations in the eastern part of Limyra on the Lycian coast. The excavation of the site has been carried out since 1969 under the direction of Prof. Jürgen Borchardt, and since 2002 under the direction of Dr. Thomas Marksteiner, both employed at the Archaeological Institute at the University of Vienna (Österreichisches Archäologisches Institut) in Austria. I...

This paper aims to present a general overview of the distribution of Early Medieval pottery finds (with an emphasis on amphorae) in the southern Adriatic region. The focus will be on excavated ceramics from sites on the Albanian coast (among which, Butrint and Saranda) in relation to published pottery finds from sites across the Adriatic Sea in southern Italy (especially from Apulia). The ceramic finds from these opposite coastal regions will be compared with similar looking examples from excavated sites and shipwrecks in the eastern Mediterranean., Studi e ricerche

This paper aims to present a general overview of the distribution of Early Medieval pottery finds (with an emphasis on amphorae) in the southern Adriatic region. The focus will be on excavated ceramics from sites on the Albanian coast (among which, Butrint and Saranda) in relation to published pottery finds from sites across the Adriatic Sea in southern Italy (especially from Apulia). The ceramic finds from these opposite coastal regions will be compared with similar looking examples from excavated sites and shipwrecks in the eastern Mediterranean., Studi e ricerche

International audience; Du fait de l’abondance et de la qualité des vestiges conservés, l’archéologie lycienne s’est traditionnellement tournée vers l’architecture ou encore l’épigraphie et la numismatique, laissant longtemps de côté le mobilier céramique malgré les quantités importantes mises au jour sur les sites antiques. Si ces objets sont, à juste titre considérés par les archéologues comme un précieux outil de datation, la multiplication depuis une vingtaine d’années des études sur cette catégorie de matériel prouve, une fois que l’on détient les clés de lecture (ou d’identification), qu’ils constituent un élément incontournable, si l’on souhaite évoquer le quotidien des habitants de la Lycie. On accède ainsi à des domaines aussi divers que les échanges, à l’échelle locale et à celle du monde antique, l’artisanat, ou encore les habitudes alimentaires prêtant vie aux innombrables vestiges que recèlent les sites de la côte de l’ancienne Lycie.

International audience; This volume brings together archaeologists, archaeological scientists and historians contributing different specialisms to an emerging field of research: food and foodways in the medieval Eastern Mediterranean. It presents the output of the POMEDOR project “People, pottery and food in the medieval Eastern Mediterranean” funded by the French National Research Agency. POMEDOR focused on changes in transitional periods, such as the Crusades and the Turkish conquests, as viewed through archaeological and archaeometric studies of pottery. The volume offers a wider scope, with research based on archaeobotany, archaeozoology, biological anthropology, and the study of archaeological structures, texts and iconography. Last but not least, it reveals the recipes conceived for a “Byzantine” dinner, held at the Paul Bocuse Institute during the final conference of the POMEDOR project.; Dans ce volume, archéologues, archéomètres et historiens contribuent par différentes approches à un domaine de recherche émergent : les pratiques alimentaires en Méditerranée orientale médiévale. Il présente les résultats du programme ANR POMEDOR « Populations, poteries et alimentation en Méditerranée orientale médiévale », qui abordait l’évolution de ces pratiques lors de périodes de transition, telles que les croisades ou les conquêtes turques, principalement au travers d’études archéologiques et archéométriques de céramiques. Cet ouvrage couvre un champ plus large, incluant l’archéozoologie, l’archéobotanique, l’anthropologie biologique, l’étude des structures archéologiques, des textes et de l’iconographie. Enfin, il dévoile les recettes conçues pour un dîner « byzantin » clôturant le programme POMEDOR, organisé à l’Institut Paul Bocuse.