Bourbou, C. 2013. All in the Cooking Pot. Advances in the Study of Byzantine Diet, in: Anagnostakis, I. (ed.). Flavours and Delights. Tastes and Pleasures of Ancient and Byzantine Cuisine, Athens: Armos Publications, pp. 65-69.
Chryssa Bourbou
View PDFchevron_right
Bourbou, C. 2011. Fasting or Feasting? Consumption of Meat, Dairy Products and Fish in Byzantine Greece. Evidence from Chemical Analysis, in I. Anagnostakis, T. Kollias and E.Papadopoulou (eds), Animals in Byzantium (7th-12th c). International Symposium 21. NHRF-Institute for Byzantine Research, Athens.
Chryssa Bourbou
View PDFchevron_right
Tastes of Byzantium: The Cuisine of a Legendary Empire by Andrew Dalby
djalma Đ souza
Tastes of Byzantium: The Cuisine of a Legendary Empire by Andrew Dalby, 2010
View PDFchevron_right
Oueslati 2009 : Spatial Fluctuations of Food Habits in Byzantine Beirut (Bey002, Bey028, Bey115)
Tarek Oueslati
View PDFchevron_right
Oueslati 2008 : Spatial fluctuation of food habits in Byzantine Beirut (Bey 002, Bey 028, Bey 115)
Tarek Oueslati
View PDFchevron_right
Oils, Fats, and the Rise of Margarine in Turkey: A Historical Perspective
Fevzican Abacıoğlu
2020
View PDFchevron_right
Bourbou, C., Garvie-Lok, S. 2015. Bread, Oil, Wine – and Milk: Feeding Infants and Adults in Byzantine Greece, in: Papathanasiou, A., Richards, M., Fox, S. C. (eds.), Archaeodiet in the Greek World... OWLS volume 2, Princeton: American School of Classical Studies at Athens
Chryssa Bourbou
View PDFchevron_right
Disparities within traditional Mediterranean food patterns: an historical approach of the Greek diet
Antonia Matalas
International Journal of Food Sciences and Nutrition, 2006
View PDFchevron_right
Dietary preferences of the inhabitants of ancient Akrai/Acrae (south-eastern Sicily) during Roman times and the Byzantine period
Anna Gręzak, Roksana Chowaniec
M. Ghilardi, ed., Géoarchéologie des îles de Méditerranée. Geoarchaeology of the Mediterranean Islands, Paris , 2016
View PDFchevron_right
Olive oil or lard?: Distinguishing plant oils from animal fats in the archeological record of the eastern Mediterranean using gas chromatography/combustion/isotope …
Ben Stern, Valerie Steele
Rapid Communications in Mass …, 2010
View PDFchevron_right
The Historical Origins and Composition of Mediterranean Diet
Cristiano Capurso
Practical Issues in Geriatrics, 2018
View PDFchevron_right
The need for preserved food in the Byzantine Empire
Linda Leestemaker
View PDFchevron_right
Multidisciplinary Approaches to Food and Foodways in the Medieval Eastern Mediterranean Edited by Sylvie Yona Waksman (Archéologies 4). Lyon: Maison de l’Orient et de la Méditerranée 2020. Pp. 508. €65. ISBN 978-2-35668-070-9 (paper)
Katerina Chamilaki, Κωνσταντίνος Φίλης
American Journal of Archaeology, 2022
View PDFchevron_right
The oil supply in the Roman East: identifying modes of production, containers and contents in the eastern Empire
Paul Reynolds
Roman Amphora Contents. Reflecting on the Maritime Trade of Foodstuffs in Antiquity. RLAMP 17, Archaeopress, Oxford: 307-354., 2021
View PDFchevron_right
From Kebab to Ćevapčići. Foodways in (Post-)Ottoman Europe.
Arkadiusz Blaszczyk
2018
View PDFchevron_right
Elite Food Between the Late Middle Ages and Renaissance: Some Case Studies from Latium
raffaele pugliese
Environmental Archaeology, 2021
View PDFchevron_right
RZEŹNICKA Zofia, Military diet in selected Greek, Roman and Byzantine sources
Zofia Rzeźnicka
View PDFchevron_right
"Are you eating all this, Mister Marcus?” Towards a study of ancient Sicilian food products
Roksana Chowaniec
Ex Oriente Lux Studies in Honour of Jolanta Młynarczyk, 2020
View PDFchevron_right
Oil and Wine in Byzantine Alchemical Recipes
Gerasimos Merianos
in: A. Pellettieri (ed.), Identità euromediterranea e paesaggi culturali del vino e dell’olio, Foggia 2014, 249-259.
View PDFchevron_right
“Hens, cockerels and other choice fowl. Everyday food and gastronomic pretensions in Byzantium”, in Flavours and Delights. Tastes and Pleasures of Ancient and Byzantine Cuisine, I. Anagnostakis (ed.), Athens 2013, 113-131.
Maria Leontsini
2013
View PDFchevron_right
G. SCARDOZZI, Oil and wine production in Hierapolis of Phrygia and its territory during Roman and Byzantine age: documentation from archaeological excavations and surveys, in Aydinoğlu, Şenol (eds.), Olive oil and wine production in Anatolia during antiquity. Symposium proceedings, 2010, pp.277-302
Giuseppe Scardozzi
Symposium proceedings, 2010
View PDFchevron_right
Voutsaki, S. and Valamoti, S. (eds), Diet economy and Society in the Ancient Greek World
Helene Perdicoyianni-Paleologou
View PDFchevron_right
Bourbou,C., Fuller,B.T., Garvie-Lok, S.J., Richards, M.P. 2011. Reconstructing the diets of Greek Byzantine populations (6th-15th centuries AD) using carbon and nitrogen stable isotope ratios, Am J Phys Anthropol, 569-581
Chryssa Bourbou
View PDFchevron_right
Rediscovering the Origins of Olive Oil in Turkey
Umut Tayyibe Eğitimci Abaoğlu
Olive Oil Times, 2010
View PDFchevron_right
Hellenistic and Roman Diet in the Levant
Justin E Lev-Tov
View PDFchevron_right
“The Commercial Product of Olive Oil in Eastern Crete: The Case of Lasithi Prefecture (1880-1900)”. 25th Symposium of CIEPO (Comité International des ÉtudesPré-Ottomanes et Ottomanes), Tirana, Albania 21 - 25 June 2024.
Eleftherios P . Perrotis
View PDFchevron_right
Did Minoans Consume Only Olive-Oil? KI-TA-NO in the Knossos Tablets Reconsidered, Pasiphae X, 2016, 177-186.
NIKOS MEROUSIS
View PDFchevron_right
Food Technologies/Technologies of the Body: the Social Context of Wine and Oil Production and Consumption In Bronze Age Crete
Yannis Hamilakis
World archaeology, 1999
View PDFchevron_right
What Romans ate and how much they ate of it. Old and new research on eating habits and dietary proportions in classical antiquity
Dimitri Van Limbergen
Revue Belge de Philologie et d'Histoire, 2018
View PDFchevron_right
Evolution of Mediterranean diets and cuisine: concepts and definitions
Sue Radd
Asia Pacific journal of clinical nutrition, 2017
View PDFchevron_right
Reconstructing the diets of Greek Byzantine populations (6th-15th centuries AD) using carbon and nitrogen stable isotope ratios
Sandra Garvie-lok
American Journal of Physical Anthropology, 2011
View PDFchevron_right
A Note on olives and olive oil from Picenum (Marche, northern Abruzzo). An obscured food product within the economy of central Adriatic Italy in Roman times?
Dimitri Van Limbergen
Picus, 2016
View PDFchevron_right
Breaking the olive pit during ancient and modern oil making. Does the pit affect flavor? TRADE AND PRODUCTION IN PREMONETARY GREECE Production and the Craftsman
Loeta Tyree
1997
View PDFchevron_right
"Olive Oil and Other Sorts of Oil in the Mycenaean Tablets", Minos 18, 1983, pp. 89-124.
José L. Melena
View PDFchevron_right
RZEŹNICKA Zofia, Milk and dairy products in ancient diatetics and cuisine according to Galen's De alimentorum facultatibus and selected Early Byzantine medical treatises
Zofia Rzeźnicka
View PDFchevron_right