EARLY MEDIEAVAL & EARLY ISLAMIC PERIOD -- Arabic Influences on European Medieval cuisine / Johanna Maria Van Winter -- Cuisine, islamisation and ceramics in the south and east of al-Andalus / Jose C. Carvajal López & Miguel Jiménez Puertas -- Dining habits at Tarsus in the Early Islamic period: A ceramic perspective from Turkey / Yasemin Bağcı & Joanita Vroom -- Approaching Medieval cuisine: Employing zoo-archaeological methods on Anatolian faunal assemblages / Lubna Omar -- MEDIEVAL PERIOD -- Cypriot and Levantine cooking wares in Frankish Cyprus / Ruth Smadar Gabrieli, Yona Waksman, Anastasia Shapiro & Alessandra Pecci -- Dinner time in Athens: Eating and drinking in the Medieval Agora / Joanita Vroom & Elli Tzavella -- Festive meals in the Late Middle Ages: An essay on alimentation as means of communication / Johanna Maria Van Winter A Medieval cooking revolution: Changing ceramic cookware ca. 1300 as a window into cooking infrastructure, fuel, and food transitions / Roos Van Oosten --.
LATE MEDIEVAL & EARLY MODERN PERIOD -- From table to identify: Understanding social changes through tableware (A case study of San Paola in Modena, Italy) / Mauro Librenti, Cecilia Moine & Lara Sabbionesi -- Global dining with Erasmus: The Early Modern European dining table / Alexandra Van Dongen -- Material culture in Early Modern Abruzzo, Italy: Archival and archaeological sources / Van Verrocchio -- A journey of taste: Eastern coffe and western coffe cups in Turkey / Filiz Yenişehirloğlu -- MEDIEVAL MASTERCHEF IN THE KITCHEN -- Blanc Manger, cooking a historical recipe made for a Tudor king / Claudia Vandepoel -- A matter of taste: The experiment of a 'Byzantine food lab' placed in socio-historical context / Joanita Vroom, Mink Van Ijzendoorn, Marten Van Nieuwkoop & Katelin Post -- Epilogue: Mastering the art of Medieval European table culture / Mary C. Beaudry.
The archaeology of food is in all sorts of ways 'hot'. The focus in this varied collection of studies by key scholars in the field is on cuisine and foodways in the Mediterranean and north-western Europe during Medieval and Post-Medieval times (ca. 6th- 20th c.). The scope of the contributions encompasses archaeological and historical perspectives on eating habits, cooking techniques, diet practices and table manners in the Islamic World, the Byzantine Empire, the Crusader States, Medieval and Renaissance Europe and the Ottoman Empire. The volume offers a state of the art of an often still hardly known territory in gastronomical archaeology, which makes it essential reading for scholars and a larger audience alike.
Archaeology and history. (LCSH)
Food habits -- Europe -- History. (LCSH)
Food habits -- Europe -- Oriental influences. (LCSH)
Tableware -- History. (LCSH)
Cookware -- History. (LCSH)
Dinners and dining -- History. (LCSH)
Cooking -- History. (LCSH)
Archaeology and history. (fast)
Dinners and dining. (fast)
Food habits. (fast)
Coutumes alimentaires -- Europe -- Moyen âge. (ram)