Cooking is one of the most valuable and ancient culture techniques of humanity. In the light of many finds and successful researches in the ancient city of Ephesus, many data from the Archaic to the Byzantine period are analyzed.
The culture of food has not been developed as a state culture, but rather from a traditional, innovation-related development that has changed over time. Although organic materials and metal containers cannot be obtained, many ceramic pots provide information on the cooking culture and customs of Ephesus. Other materials will also be analyzed. Hand mills, skewers, portable cookers will also be examined. Apart from the analysis of the soil kitchen utensils used as archaeogeometric vessels and plates, the food supplied from locals and imported from abroad will also be examined. Thus, not only consumption and commercial habits, but common and adaptive cooking traditions will be analyzed. In addition to interpreting the functions of the utensil, it is aimed to obtain an idea about the cooking practices of antiquity with the detailed examination of the cooking utensils. Within the scope of the project, topographic research of the cooking will be done and the answers to the following questions will be sought; where were the technical areas for cooking in Ephesus? Where were the fires or the kitchens? Where were the portable cookers? How was the continuous development of cooking organization? Comparative analysis will be made on kitchen utensils from selected areas. Kitchen utensils from kitchen and warehouses, samples taken from individual kitchens, kitchen utensils in public areas and kitchen utensils belonging to ritual concept will be examined.
This project will also be linked to the Bioarcheology project for Ephesus. This will also reveal the example of the feeding habits of the people of Ephesus. This also constitutes a part of the project called “Food from Anatolia and its surrounding regions “which constitutes the Istanbul section of the 5th scientific studies.