Wine consumption and usage in Egypt’s monastic communities (6th–8th century)

Dzierzbicka, Dorota

doi:10.31338/uw.9788323547266.pp.99-112

Cited by 1 publication

(1 citation statement)

References 5 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The nature of water consumed must also be considered. Stewed foods, such as fuul, and brewing have a deep history in the cuisine of Nubia, with wine additionally being attested in monastic contexts (Dzierzbicka, 2016;Obłuski, 2018, Obłuski, 2019. Given the potential of such preparation processes to alter δ 18 O values (Brettell et al, 2012), these factors cannot be fully excluded as contributing to the variation observed among the monks of Ghazali, though the broader alignment of δ 18 O values from Ghazali with other sites in the region, regardless of time period, does suggest that more than simply brewing and stewing account for the variations observed (Table 3).…”

Section: Variation In δ 18 Omentioning

confidence: 99%

Monks on the move? An assessment of mobility at the medieval Nubian monastery of Ghazali, Sudan (ca. 680–1,275 CE)

2023

View full text Add to dashboard Cite

The location of Ghazali monastery away from the Nile valley within the relatively isolated environs of the Bayuda desert presents a landscape suggestive of mobility toward the monastery by those who chose to reside there as monks. To assess this potentiality, a sample of 37 individuals from the monastic cemetery (Cemetery 2) were analysed for 87Sr/86Sr and δ18O to assess residency during dental enamel formation. The data generated bring into question the nature of mobility to Ghazali monastery, particularly in regard to the potential movement of people from the Nile valley, adjacent desertic landscapes, and further afield.

show abstract