Scientific editors: Ilias Anagnostakis, Evangelia Balta
Contributors: Ayşe Nükhet Adıyeke, Nuri Adıyeke, Ilias Anagnostakis, Zeki Arıkan, Evangelia Balta, Patrick Boulanger, Jean-Pierre Brun, Sofoklis Chatzisavvas, Stella Demesticha, Dimitris Dimitriou, Rafael Frankel, Charalambos Gasparis, Mehmet Genç, Maria Gerolymatou, Nikos E. Karapidakis, Eirini Konstantinou, Giorgos Koutzakiotis, Evi Margariti, †Georgios Mitrofanis, Angeliki Panopoulou, Manos Perakis, Antonis Plytas, Natalia Poulou-Papadimitriou, Efi Ragia, Gülden Sarıyıldız, †Evridiki Sifnaiou, Dushka Urem-Kotsou, Despoina Er. Vlassi, Anastasia G. Yangaki, Fikret Yilmaz, Eleftheria Zei
Athens 2020, 540 pages, 99 photographs, 24 illustrations, 9 maps
ISBN 978-960-244-211-1 (PIOP)
ISBN 978-960-9538-95-4 (IHR/NHRF)
The Piraeus Bank Group Cultural Foundation (PIOP) and the Institute of Historical Research (IHR) of the National Hellenic Research Foundation (NHRF) present the collective volume Olive and Olive Oil in the Eastern Mediterranean; From Antiquity to the Pre-Industrial Age, edited by Ilias Anagnostakis and Evangelia Balta, research directors at the IHR.
This work, enhancing the relationship of both Foundations with the olive and olive oil over time, focuses on the study and presentation of olive cultivation and on matters of production, distribution and marketing of olive oil in the Eastern Mediterranean. This geographical area, in addition to similar climatic and environmental characteristics, was defined by the dominant political systems which imposed certain production and marketing practices on the olive and its products. Therefore a large number of areas in the Eastern Mediterranean basin have certain political and cultural characteristics ideally suited to the research and study of the history of olive cultivation in the region.
The book is arranged in chronological and partly geographical sequence and consists of two distinct parts (Part I: Antiquity – Byzantium, and Part II: Venetian rule – Ottoman rule – Modern times). Acclaimed researchers and academics from Greece and abroad contribute their scientific expertise and acknowledge the similarities and common features in olive cultivation and its development. Thus, their contributions formulate a collection of constantly intercomplementing readings for an understanding of the history of olive and olive oil.
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