COOKING WARES IN ANCIENT SYRIA (FIRST TO 10TH CENTURIES <scp>ad</scp>): RECONSTRUCTING THE PRODUCTION CONTEXTS FROM THE CONSUMPTION SITES

Vokaer, Agnès

doi:10.1111/j.1475-4754.2009.00496.x

Cited by 3 publications

References 13 publications

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Archaeological Studies of Cooking and Food Preparation

Graff

2017

J Archaeol Res

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Foodways have been a component of archaeological research for decades. However, cooking and food preparation, as specific acts that could reveal social information about life beyond the kitchen, only became a focus of archaeological inquiry more recently. A review of the literature on cooking and food preparation reveals a shift from previous studies on subsistence strategies, consumption, and feasting. The new research is different because of the social questions that are asked, the change in focus to preparation and production rather than consumption, and the interest in highlighting marginalized people and their daily experiences. The theoretical perspectives the literature addresses revolve around practice, agency, and gender. As a result, this new focus of archaeological research on cooking and preparing food is grounded in anthropology.

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Archaeological Studies of Cooking and Food Preparation

Graff

2017

J Archaeol Res

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Pottery Production and Exchange in Late Antique Syria (Fourth-Eighth Century A.D.). A Study of Some Imported and Local Wares

Vokaer¹

2015

Local Economies?

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This paper will examine regional and extra-regional trade through the study of the distribution of some categories of ceramics in Syria. It will present a review based on a selection of local and imported wares, from publications, as well as personal observations, including fabric analyses. From the 4th c. A.D. onwards all fine wares were imported. Two major Syrian classes were produced: ‘Brittle Ware’ (Syrian cooking ware) and ‘North Syrian Amphorae’. The distribution of the different vessel categories illustrates a clear distinction between the coast and the hinterland. It also reveals active regional trade, using both fluvial and terrestrial means of transport.

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The Winery in Context: The Workshop Complex at Ambarçay, Diyarbakır (SE Turkey)

Oğuz-Kırca

Coşkun

2022

Open Archaeology

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The paper examines the physical and contextual situation of a series of nine rock hewn pressing installations forming a complex of a winery workshop (ca. 5 decares) which was unearthed during excavations executed at the Roman site of Ambar village. Matching the Upper Mesopotamia and fed by a fair distance permanent water source – the Ambarçay Stream in close proximity, the site lies over limestone bedrock convenient for processing in a hard ground, right nearby a moderate size quarry besides two spring spouts. The site’s scale and function is cross-questioned through the instrumentality of original data and interrelatedness of a couple of archaeo-environmental features as well as through a selection of comparative evidence and proxy figures addressed in the ancient and historical accounts. Appearingly; topography, surrounding agricultural land and hydrology were three driving agents of the positioning and planning of the complex which looks spacious for household usage but rather demonstrates itself as an atelier of inhabitants (belike run at the institutional level) that expanded into post 3rd century. When also confined to the economic convergence of the value of wine recorded in the ancient and pre-modern sources, total relative capacity of one-time pressing operation generates an idea over figures that could suffice to more than a latifundium or a resident population.

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COOKING WARES IN ANCIENT SYRIA (FIRST TO 10TH CENTURIES ad): RECONSTRUCTING THE PRODUCTION CONTEXTS FROM THE CONSUMPTION SITES

Cited by 3 publications

References 13 publications

Archaeological Studies of Cooking and Food Preparation

Archaeological Studies of Cooking and Food Preparation

Pottery Production and Exchange in Late Antique Syria (Fourth-Eighth Century A.D.). A Study of Some Imported and Local Wares

The Winery in Context: The Workshop Complex at Ambarçay, Diyarbakır (SE Turkey)

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