Hostname: page-component-586b7cd67f-vdxz6 Total loading time: 0 Render date: 2024-11-25T11:57:02.308Z Has data issue: false hasContentIssue false
  • English
  • Français

Byzantine garlic and Turkish delight

Dining habits and cultural change in central Greece from Byzantine to Ottoman times1

Published online by Cambridge University Press:  05 January 2009

Joanita Vroom
Get access Rights & Permissions [Opens in a new window]

Abstract

On the basis of the Post-Roman surface finds from the Boeotia Survey in central Greece, the use and social meaning of glazed vessels as table utensils from Byzantine to Ottoman times (ca. 10th–19th centuries A.D.) will be discussed, as well as the cultural changes in dining manners in that period. It is the intention of this paper to approach this evolution of “wining and dining” habits in an interdisciplinary perspective, in which archaeological data, textual sources and iconographical information will be combined.

Keywords

GreeceByzantinemedieval and post-medieval periodspotterycuisinedining manners
Type
Research Article
Information
Archaeological Dialogues , Volume 7 , Issue 2 , December 2000 , pp. 199 - 216
Copyright
Copyright © The Author(s) 2000

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Araz, N., 1996: Eat sweet, talk sweet, in Arsel, S.(ed.), Timeless tastes. Turkish culinary culture, Istanbul, 19–37.Google Scholar
Atasoy, N., and Raby, J., 1989: Iznik. The pottery of Ottoman Turkey, London.Google Scholar
Bintliff, J.L., 1995: The two transitions. Current research on the origins of the traditional village in central Greece, in Bintliff, J.L. and Hamerow, H. (eds), Europe between late Antiquity and the Middle Ages, Oxford, 111–130 (BAR Int. Ser. 617).Google Scholar
Bintliff, J.L., 1996a: Frankish countryside in central Greece. The evidence from archaeological field survey, in Lock, P.L. and Sanders, G.D.R. (eds), The archaeology of medieval Greece, Oxford, 1–18.Google Scholar
Bintliff, J.L., 1996b: The archaeological survey of the Valley of the Muses and its significance for Boeotian history, in Hurst, A. and Schachter, A. (eds), La Montagne des Muses, Geneva, 193–210.Google Scholar
Busbecquius, A.G., 1589: Legationis Turcicae epistolae quator. Vier brieven over het gezantschap naar Turkije, (edited by von Martels, Z.), Hilversum 1994.Google Scholar
Coll, i, Rosell, G., 1994: Food and the kitchen in the medieval art of Catalonia, in Del rebost a la tavla: Cuina i menjar a la Barcelona gòtica, Barcelona, 169–171.Google Scholar
DautermanMaguire, E. Maguire, E. and Maguire, H., 1992: Byzantine pottery in the history of art, in Papanikola-Bakirtzis, D., Dauterman, Maguire E. and Maguire, H. (eds), Ceramic art from Byzantine Serres, Urbana and Chicago, 1–20 (Illinois Byzantine studies III).Google Scholar
Dernschwam, H., 1553–55: Tagebuch einer Reise nach Konstantinopel und Kleinasien (1533/55), (edited by Babinger, F.), Munich and Leipzig 1923.Google Scholar
Dimitsantou-Kremezi, A., 1984: Attiki. Elliniki Paradosiaki Architektoniki, Athens.Google Scholar
Dodwell, Ed., 1819: A classical and topographical tour through Greece during the years 1801, 1805 and 1806, vol. I, London.Google Scholar
Dupré, L., 1825: Voyage à Athènes et à Constantinople, Paris.Google Scholar
Egan, G., 1997: Medieval vessels of other materials – a non-ceramic view from London, Medieval ceramics 21, 109–14.Google Scholar
Elias, N., 1978 (1939): The civilizing process, volume I. The history of manners, New York.Google Scholar
Gerstel, S.E.J., 1996: An introduction to medieval Panakton, Boeotia Antiqua 6.Google Scholar
Goody, J., 1982: Cooking, cuisine and class. A study in comparative sociology, Cambridge.Google Scholar
Gutierrez, A., 1997: Cheapish and Spanish. Meaning and design on imported Spanish pottery, Medieval ceramics 21, 73–81.Google Scholar
Hakenjas, B. (ed.), 1988: Marokkanische Keramik, Stuttgart and London.Google Scholar
Henrickson, E.F. and McDonald, M.M.A., 1983: Ceramic form and function. An ethnographic search and an archaeological application, American anthropologist 85, 630–43.Google Scholar
Joyner, L., 1997: Byzantine and Frankish cooking wares at Corinth, Greece. Changes in diet, style and raw material exploitation, in Sinclair, A., Slater, E. and Gowlett, J. (eds), Archaeological sciences 1995. Proceedings of a conference on the application of scientific techniques to the study of archaeology. Liverpool, July 1995, Oxford, 82–7.Google Scholar
Juhl, K., 1995: The relation between vessel form and vessel function. A methodological study, Stavanger.Google Scholar
Kindermann, H. (ed.), 1964: Uber die guten Sitten beim Essen und Trinken. das ist das Buch von Al-ghazzali's Hauptwerk, Leyden.Google Scholar
Koukoules, Ph., 1948-55: Life and civilization of the Byzantines, Athens.Google Scholar
Linton, R., 1944: North American cooking pots, American antiquity 9, 369–80.Google Scholar
Lischka, J.J., 1978: A functional analysis of middle Classic ceramics at Kaminaljuyu, in Wetherington, R.K. (ed.), The ceramics of Kaminaljuyu, Guatemala, 223–78.Google Scholar
Lock, P., 1995: The Franks in the Aegean 1204–1500, Oxford.Google Scholar
Mango, C., 1981: Discontinuity with the Classical past in Byzantium, in Mullett, M. and Scott, R. (eds), Byzantium and the classical tradition, thirteenth spring symposium of Byzantine studies (University of Birmingham), Birmingham, 48–57.Google Scholar
McGowan, A., 1999: Ascetic eucharists. Food and drink in early Christian ritual meals, Oxford.Google Scholar
Mills, B.J., 1999: Ceramics and the social contexts of food consumption in the northern Southwest, in Skibo, J.M. and Feinman, G.M. (eds), Pottery and people. A dynamic interaction, Salt Lake City, 99–114.Google Scholar
Morgan, C., 1942: Corinth, vol. XI: The Byzantine pottery, Cambridge.Google Scholar
Moryson, F., 1617: An Itinerary written by Fynes Moryson Gent, first in the Latine tongue, and then translated by him into English, London.Google Scholar
Nelson, B.A., 1981: Ethnoarchaeology and paleodemography. A test of Turner and Lofgren's hypothesis, Journal of anthropological research 27, 107–29.Google Scholar
Nicolay, N. de, 1576: Les navigations, pérégrinations et voyages faits en la Turquie, Antwerp.Google Scholar
Oikonomides, N., 1990: The contents of the Byzantine house from the eleventh to the fifteenth century, Dumbarton oak papers 44, 205–14.Google Scholar
Omont, H., 1908: Evangiles avec peintures byzantines du XIe siècle, vol. I., Paris.Google Scholar
Papanikola-Bakirtzis, D. (ed.), 1999: Byzantine glazed ceramics. The art of Sgraffito, Athens.Google Scholar
Paston-Williams, S., 1993: The art of dining. A history of cooking and eating, London (2nd ed. 1995).Google Scholar
Scarce, J., 1996: Domestic culture in the Middle East, Edinburgh.Google Scholar
Simmel, G., 1957: Soziologie der Mahlzeit, in Simmel, G., Das Individuum und die Freiheit, Berlin, 205–10 (2nd ed. 1984).Google Scholar
Solheim, W.G., 1965: The functions of pottery in southeast Asia. From the present to the past, in Matson, F.R. (ed.), Ceramics and man, London, 254–73.Google Scholar
Szende, K.G., 1997: ‘…some to honour and some to dishonour…’ Vessels in late medieval urban households, in De Boe, G. and Verhaeghe, F. (eds), Material culture in medieval Europe. Papers of the ‘Medieval Europe Brugge 1997’ Conference 7, Zellik, 191–202.Google Scholar
Turner, C.G. and Lofgren, L., 1966: Household size of prehistoric western Pueblo Indians, Southwestern journal of anthropology 22, 117–32.Google Scholar
Ursinus, M., 1985: Die Ess- und Trinkgewohnheiten der Osmanen, in Türkische Kunst und Kultur aus osmanischer Zeit, Recklinghausen 1985, 155–8.Google Scholar
Vroom, J., 1996: Coffee and archaeology. A note on a Kütahya ware find in Boeotia, Greece, Pharos (Journal of the Netherlands institute at Athens) 4, 5–19.Google Scholar
Vroom, J., 1997: Pots and pans. New perspectives on medieval ceramics in Greece, in De Boe, G. and Verhaeghe, F. (eds), Material culture in medieval Europe. Papers of the ‘Medieval Europe Brugge 1997’ conference 7, Zellik, 203–13.Google Scholar
Vroom, J., 1998a: Medieval and post-medieval pottery from a site in Boeotia. A case study example of post-classical archaeology in Greece, Annual of the British School at Athens 98, 513–46.Google Scholar
Vroom, J., 1998b: Early modern archaeology in central Greece. The contrast of artefact-rich and sherdless sites, Journal of Mediterranean archaeology 11, 131–64.Google Scholar
Weber, Th., 1980: Essen und Trinken im Konstantinopel des 10. Jahrhunderts, nach den Berichten Liutprands von Cremona, in Koder, J. and Weber, Th. (eds), Liutprand von Cremona in Konstantinopel, Vienna, 71–99.Google Scholar
Weitzman, K. and Galavaris, G., 1990: The monastery of Saint Catherine at Mount Sinai. The illuminated Greek manuscripts, I: From the ninth to the twelfth century, Princeton.Google Scholar
Williams, Ch.K. II and, Zervos, O.H., 1994: Frankish Corinth: 1993, Hesperia 63, 1–56.Google Scholar