02. Joanita Vroom, Yona Waksman, Roos van Oosten - Medieval MasterChef. Archaeological and Historical Perspectives on Eastern Cuisine and Western Foodways (Medieval and Post-Medieval Mediterranean Arc.pdf

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m e di eva l m a st e rch e f
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m e di eva l a n d post-m e di eva l
m e di t e r r a n e a n a rch a eology se r i es
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Cover illustration:
s a m u e l se rv e s w i t h i n t h e t e m pl e
Old Testament miniatures, ms m. 638, fol. 20r –
Maciejowski Bible,
ca. 1244-1254, Paris, France
Purchased by J.P. Morgan (1867-1943) in 1916
Courtesy of The Morgan Library & Museum, New York
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m. p.m
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.ii.
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M E D I E VA L M A S T E R C H E F
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a rch a eologic a l a n d h istor ic a l pe r spect i v es
on e a st e r n cu isi n e a n d
w est e r n foodways
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e di t e d by
J OA N I TA V RO OM
Y O N A WA K S M A N
R O O S VA N O O S T E N
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m e di eva l a n d post-m e di eva l
m e di t e r r a n e a n a rch a eology se r i es – i i
Series editor
dr . joa n i ta v room
Leiden University (nl)
e di tor i a l boa r d
Prof. John Haldon,
Princeton University
(usa)
Dr. Archibald Dunn,
University of Birmingham
(uk)
Prof. Sauro Gelichi,
University of Venice
(it)
Prof. Scott Redford, soas,
University College London
(uk)
Prof. Enrico Zanini,
University of Siena
(it)
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Typesetting & book design
st ev e n bol a n d
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pr i n t e d
on acid-free paper
© 2017
br epol s pu bl ish e r s n.v. , t u r n hou t, be lgi u m
All rights reserved.
No part of this publication may be reproduced, stored in a retrieval
system or transmitted, in any form or by any means, electronic, mechanic, photocopying,
recording or otherwise, without the prior permission of the publisher.
isbn 978-2-503-57579-7 (printed version)
isbn 978-2-503-57611-4 (online version)
doi 10.1484/m.mpm as-eb.5.113395
d/2017/0095/104
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Contents
List of contributors
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7
13
joa nita v room, yona wa ksm a n
&
roos va n oosten –
Preface
e a r ly m e di eva l
&
e a r ly isl a m ic pe r iod
joh a n na m ar i a va n w inter
Arabic influences on European Medieval cuisine
josé c. carvaja l lópez
&
miguel jiménez puertas
Cuisine, islamisation and ceramics in the south and east of al-Andalus
yasemin baĞci
&
joa nita v room
Dining habits at Tarsus in the Early Islamic period:
A ceramic perspective from Turkey
lubna om ar
Approaching Medieval cuisine: Employing zoo-archaeological methods
on Anatolian faunal assemblages
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25
33
63
95
m e di e va l pe r iod
ruth sm a dar ga br ieli, yona wa ksm a n,
a nastasi a sh apiro
&
a lessa ndr a pecci
Cypriot and Levantine cooking wares in Frankish Cyprus
joa nita v room
&
elli tzavella
Dinner time in Athens: Eating and drinking in the Medieval Agora
joh a n na m ar i a va n w inter
Festive meals in the Late Middle Ages: An essay on alimentation
as means of communication
119
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145
181
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