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8 résultats
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Preliminary results of the organic residue analysis of 13th century cooking wares from a household in Frankish Paphos (Cyprus)STAR: Science & Technology of Archaeological Research, 2015, 1 (2), pp.99-105. ⟨10.1080/20548923.2016.1183960⟩
Article dans une revue
hal-01381374v1
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Changing people, dining habits and pottery technologies: Tableware productions on the eve of the Ottoman Empire in western AnatoliaS.Y. Waksman (ed.). Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean, pp.363-384, 2020, 978-2-35668-070-9
Chapitre d'ouvrage
hal-03070458v1
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Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean, 2020, 978-2-35668-070-9. ⟨10.4000/books.momeditions.10099⟩
Ouvrages
hal-03070557v1
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Ceramic vessels and food consumption: Chalcis as a major production and distribution center in the Byzantine and Frankish periodsS.Y. Waksman (ed.). Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean, pp.239-254, 2020, 978-2-35668-070-9
Chapitre d'ouvrage
hal-03070438v1
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The place of millet in food globalization during Late Prehistory as evidenced by new bioarchaeological data from the CaucasusScientific Reports, 2021, 11, pp.13124. ⟨10.1038/s41598-021-92392-9⟩
Article dans une revue
mnhn-03271999v1
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Sheep husbandry from the sixth to the third millennia BC in the Near East: a launching pad for the Mesopotamian urban revolution ?Camille Daujeard, Lionel Gourichon, Jean-Philip Brugal. Hommes et Caprinés : de la montagne à la steppe, de la chasse à l’élevage, XXXIXe Rencontres Internationales d’Archéologie et d’Histoire d’Antibes, Éditions APDCA, pp.137-157, 2019, 2-904110-61-5
Chapitre d'ouvrage
halshs-02398091v1
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Archaeological and archaeometric investigations of cooking wares in Frankish and Venetian CyprusS.Y. Waksman (ed.). Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean, pp.97-112, 2020, 978-2-35668-070-9
Chapitre d'ouvrage
hal-03070422v1
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Introduction. The POMEDOR project “People, pottery and food in the medieval Eastern Mediterranean”S.Y. Waksman (ed.). Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean, pp.17-52, 2020, 978-2-35668-070-9
Chapitre d'ouvrage
hal-03070246v1
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