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Preliminary results of the organic residue analysis of 13th century cooking wares from a household in Frankish Paphos (Cyprus)

 Alessandra Pecci , Ruth Smadar Gabrieli , Fernanda Inserra , Miguel Cau-Ontiveros , S.Y. Waksman
STAR: Science & Technology of Archaeological Research, 2015, 1 (2), pp.99-105. ⟨10.1080/20548923.2016.1183960⟩
Article dans une revue hal-01381374v1

Ceramic vessels and food consumption: Chalcis as a major production and distribution center in the Byzantine and Frankish periods

 Nikos D. Kontogiannis , Stefania S. Skartsis , Giannis Vaxevanis , S.Y. Waksman
S.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

Changing people, dining habits and pottery technologies: Tableware productions on the eve of the Ottoman Empire in western Anatolia

 Jacques Burlot , S.Y. Waksman , Beate Böhlendorf Arslan , Joanita Vroom
S.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

Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean

 S.Y. Waksman
, 2020, 978-2-35668-070-9. ⟨10.4000/books.momeditions.10099⟩
Ouvrages hal-03070557v1

Introduction. The POMEDOR project “People, pottery and food in the medieval Eastern Mediterranean”

 S.Y. Waksman
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

Archaeological and archaeometric investigations of cooking wares in Frankish and Venetian Cyprus

 Ruth Smadar Gabrieli , S.Y. Waksman , Anastasia Shapiro , Alessandra Pecci
S.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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