06371 am 2201525 n 450 9910496045503321202012142-35668-173-610.4000/books.momeditions.10099(CKB)4100000011704610(FrMaCLE)OB-momeditions-10099(oapen)https://directory.doabooks.org/handle/20.500.12854/84074(PPN)253362997(EXLCZ)99410000001170461020210107j|||||||| ||| 0enguu||||||m||||txtrdacontentcrdamediacrrdacarrierMultidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean /Sylvie Yona WaksmanLyon MOM Éditions20201 online resource (508 p.)Archéologie(s)2-35668-070-5 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.Archaeologyarchéologiearchéométriehistoirealimentationpratiques alimentairesgastronomiepériode médiévalecroisadesEmpire ottomancéramiquearchaeologyarchaeometryhistoryfoodfoodwaysgastronomyEastern Mediterraneanmedieval periodByzantine periodCrusader periodOttoman periodpotteryEustathios of ThessalonikiarchaeologyarchaeometryhistoryfoodfoodwaysgastronomyEastern Mediterraneanmedieval periodByzantine periodCrusader periodOttoman periodpotteryEustathios of ThessalonikiArchaeologyarchéologiearchéométriehistoirealimentationpratiques alimentairesgastronomiepériode médiévalecroisadesEmpire ottomancéramiquearchaeologyarchaeometryhistoryfoodfoodwaysgastronomyEastern Mediterraneanmedieval periodByzantine periodCrusader periodOttoman periodpotteryEustathios of ThessalonikiAnagnostakis Ilias1293210Balard Michel152781Böhlendorf‑Arslan Beate1293211Bourbou Chryssa1293212Burlot Jacques1293213Caseau Béatrice600013Coureas Nicholas905802Dalby Andrew525514Gabrieli Ruth Smadar1293214Garnier Nicolas1277037Getzov Nimrod635099Grainger Sally1293215Grey Anthony1189781Grivaud Gilles480118Jones Richard34188Koder Johannes187492Kontogiannis Nikos D1293216Koutsouflakis George1293217Mercangöz Zeynep1293218Morozova Yana1293219Onar Vedat1293220Pecci Alessandra1293221Reuter Anna Elena1293222Shapiro Anastasia1293223Skartsis Stefania S1293224Stern Edna J1293225Teslenko Iryna1293226Todorova Evelina1293227Trélat Philippe1293228Tzavella Elli1293229Vezzoli Valentina1293230Vroom Joanita482183Waksman Sylvie YonaWaksman Sylvie Yona1365228Yehuda Elisabeth1293233Yenişehirlioğlu Filiz647768Zelenko Sergey1293234Waksman Sylvie Yona1365228FR-FrMaCLEBOOK9910496045503321Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean3386786UNINA