Κατεύθυνση Βυζαντινή Αρχαιολογία
Library of the School of Philosophy

2017-11-23

2017

Bia Elli-Evangelia

Πλάτων Πετρίδης, Αναπληρωτής Καθηγητής, Τμήμα Ιστορίας και Αρχαιολογίας, ΕΚΠΑ
Γεώργιος Πάλλης, Επίκουρος Καθηγητής, Τμήμα Ιστορίας και Αρχαιολογίας ΕΚΠΑ
Αναστασία Γιαγκάκη, Κύρια Ερευνήτρια, Εθνικό Ίδρυμα Ερευνών

Μαγειρική κεραμική από την Ανατολική Μεσόγειο, 4ος - 7ος αιώνας. Επισκόπηση των τύπων, των τεχνικών και της διάδοσής της

Greek

Cooking wares from Eastern Mediterranean, 4th - 7th century A. D. A survey of types, techniques and diffusion

The present Master thesis discusses the cooking wares from Eastern Mediterranean during the Early Byzantine Period. This category is divided in closed and open vessels; the first group, the most frequent in the archaeological contexts, contains stewpots and kettles, while the latter consists of casseroles, frying pans and cooking dishes. Besides those two groups, cooking shafts and braziers are less frequent. Cooking wares have been found in early byzantine villas, shipwrecks and cemeteries.
Early Byzantine Cooking Wares are mainly wheel – made, with thin, globular walls, made of non – calcareous clay with inclusions and almost always mixed with tempers. Potters used this type of clay and applicated such a shape in order to produce ceramics with suitable thermal properties. Apart from wheel – made, hand – made cooking pottery has come to light in many sites in Greece, the Aegean and Cyprus and has been linked with the presence of Slavs. Nevertheless, the recent excavation results imply that this type of technique might be related with a general economic crisis in the second half of the 6th century. In addition, a rather rare presence of glazed cooking ware contributes to the complex issue of continuity of the glazed technique.
As far as the diffusion of cooking wares is concerned, it is possible to distinguish three levels. Firstly, each settlement produces cooking wares locally, securing its autarky in a type of vessel with immediate and everyday use. It is also important to note that workshop evidence is poorly represented in that period; however, macroscopic observation and microscopic analysis in combination with raw material prospection have provided useful insights into the local production. Secondly, in a regional level more than two settlements were provisioned by a workshop, located in one of them. This settlement not only did it secure its autarky, but also had profits deriving from a small – scale commerce.
Thirdly, in a pan – Mediterranean level certain sites of the Eastern Mediterranean, such as the Aegean and Northern Palestine extracted their ceramic cooking wares to the West, in North Africa, South – West Mediterranean and the Adriatic. This type of long – distance diffusion is always complementary to the aforementioned two types. In conclusion, the study of cooking wares in combination with the sources and the archaeozoological analysis can shed light on an important aspect of everyday life in Byzantium.

Archaeology

open and closed vessels, braziers, cooking dishes, thermal shock, hand - made and glazed cooking ware, local production, regional and pan - Mediterranean diffusion, Brittle Ware, Late Roman Aegean cooking ware, Workshop X

No

0

Yes

269

161

File access is restricted until 2026-01-15.

https://pergamos.lib.uoa.gr/uoa/dl/object/2285504