| dc.contributor.author | Izdebski, Adam | |
| dc.contributor.author | Jaworski, Marcin | |
| dc.contributor.author | Üstündağ, Handan | |
| dc.contributor.author | Soltysiak, Arkadiusz | |
| dc.date.accessioned | 2019-10-19T16:03:06Z | |
| dc.date.available | 2019-10-19T16:03:06Z | |
| dc.date.issued | 2018 | |
| dc.identifier.issn | 0022-1953 | |
| dc.identifier.issn | 1530-9169 | |
| dc.identifier.uri | https://dx.doi.org/10.1162/JINH_a_01161 | |
| dc.identifier.uri | https://hdl.handle.net/11421/14041 | |
| dc.description | WOS: 000416530800004 | en_US |
| dc.description.abstract | Bread was a basic food staple as well as a marker of status in medieval societies. A study of Byzantine and Islamic textual sources combined with an archaeological scientific study of teeth remains from four excavated sites in modern Turkey demonstrates that literary stereotypes about access to high-quality bread may have held in densely populated urban settlements but not in society on a wider scale. Peasants, the lowest social group, also had access to high-quality bread. In regions inhabited by diverse groups, differences in food consumption did not depend on religion or culture. | en_US |
| dc.description.sponsorship | National Science Centre, Poland [DEC-2012/04/S/HS3/00226] | en_US |
| dc.description.sponsorship | This article presents research that Adam Izdebski undertook from 2012 to 2015 during his postdoctoral fellowship at Jagiellonian University, Krakow-funded by the National Science Centre, Poland (DEC-2012/04/S/HS3/00226)-combined with dental microwear data compiled by Marcin Jaworski. The authors thank Abdullah Deveci (Anadolu University), the director of the excavations in Akarcay Hoyuk; Zeynep Mercangoz (Ege University), the director of the excavations in Kadikalesi; Akin Ersoy (Dokuz Eylul University), the director of the excavations in Smyrna Agora; and Olus Arik (University of Ankara), the former director of excavations in Alanya Kalesi, for their support of studies examining human remains from the sites. | en_US |
| dc.language.iso | eng | en_US |
| dc.publisher | Mit Press | en_US |
| dc.relation.isversionof | 10.1162/JINH_a_01161 | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.title | Bread and Class in Medieval Society: Foodways in Anatolia | en_US |
| dc.type | article | en_US |
| dc.relation.journal | Journal of Interdisciplinary History | en_US |
| dc.contributor.department | Anadolu Üniversitesi, Edebiyat Fakültesi, Arkeoloji Bölümü | en_US |
| dc.identifier.volume | 48 | en_US |
| dc.identifier.issue | 3 | en_US |
| dc.identifier.startpage | 335 | en_US |
| dc.identifier.endpage | 357 | en_US |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US] |
