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7 janvier 2021
- doi: 10.4000/books.momeditions.10249
- isbn: 9782356680709
- eisbn: 9782356681737
https://creativecommons.org/licenses/by-nc-nd/4.0/ , info:eu-repo/semantics/openAccess
Mots-clés
archéologie archéométrie histoire alimentation pratiques alimentaires gastronomie période médiévale croisades Empire ottoman céramique archaeology archaeometry history food foodways gastronomy Eastern Mediterranean medieval period Byzantine period Crusader period Ottoman period pottery Eustathios of Thessaloniki Archaeology SOC003000 HDSujets proches
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Jacques Burlot et al., « Changing people, dining habits and pottery technologies », MOM Éditions, ID : 10.4000/books.momeditions.10249
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Résumé
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.