{"id":995574,"date":"2026-11-12T22:12:45","date_gmt":"2026-11-12T19:12:45","guid":{"rendered":"https:\/\/www.wayanatapas.com\/?p=995574"},"modified":"2026-11-13T12:44:15","modified_gmt":"2026-11-13T09:44:15","slug":"sagalassos-mutfak-kulturu","status":"publish","type":"post","link":"https:\/\/www.wayanatapas.com\/en\/sagalassos-mutfak-kulturu\/","title":{"rendered":"A Table Among the Clouds: Sagalassos"},"content":{"rendered":"
ANATOLIA'S CULINARY ARCHAEOLOGY 02<\/p>\n

\"Sagalassos<\/p>\n

Imagine a city perched approximately 1,500 metres above sea level, on the southern slopes of the Western Taurus Mountains. Behind it, rugged mountains; below, fertile valleys; and in the distance, lakes and routes leading towards the Mediterranean...<\/p>\n

Welcome to Sagalassos.<\/p>\n

Sagalassos is located near A\u011flasun, in Turkey's Burdur province. At first glance, the city seems isolated, cut off from the outside world. Yet archaeological research tells us a very different story. We now know that Sagalassos was an important settlement that drew on the surrounding farmland, pastures, forests and water resources while maintaining trade connections with distant regions.<\/p>\n

The first article in our Anatolia's Culinary Archaeology series explored Ephesos.<\/strong><\/a> So now comes the subject of our second article: what can culinary archaeology tell us about Sagalassos? What did the people who lived here eat? What crops did they grow, what animals did they raise, and what did they gather from nature? And how did they use all these resources in their kitchens?<\/p>\n

The culinary archaeology of Sagalassos provides surprisingly concrete answers to some of these questions.<\/p>\n

What the Land Provided: Mountains, Valleys and Storehouses<\/h2>\n

The Fertility of the A\u011flasun Valley<\/h3>\n

The food economy of ancient Sagalassos was largely based on the A\u011flasun Valley below the city and the surrounding agricultural lands. Differences in elevation, water resources and small valleys created conditions suitable for cultivating a variety of crops. Livestock could be raised on the higher pastures, while grain cultivation, fruit growing and horticulture flourished in the valleys.<\/p>\n

Archaeobotanical research shows that wheat and barley were particularly important staple crops. During the Roman Imperial period, various types of wheat and barley predominated. In the Early Byzantine period, barley became increasingly important, while rye and millet added to the diversity of crops. Legumes were also part of agricultural production. Lentils and other pulses provided important plant-based sources of nutrition alongside cereals.<\/p>\n

Research also indicates that agriculture in Sagalassos included fruits and nuts such as almonds, figs, walnuts, apples, pears, plums, pomegranates, and grapes. Vegetables and aromatic herbs further enriched this diversity. Archaeobotanical records include plants such as dill, celery, coriander, cumin, fenugreek, and thyme-like herbs, illustrating the remarkable variety of crops and food resources available in the region during the Roman period. Not all these products, however, were locally grown. Some nuts and other plant products were brought in from elsewhere.<\/p>\n

In other words, the contents of Sagalassos's storehouses reflected both the surrounding landscape and the city's trade connections.<\/p>\n

Forests, Pastures and Wild Plants<\/h3>\n

We should not forget that the mountains surrounding the city, although making access difficult, also provided important economic resources. Archaeobotanical research shows that local inhabitants made use of wild vegetation and forest resources. It would be misleading, however, to assume that every wild plant identified in the archaeological record was gathered for food. Some may have been used as fuel, animal fodder, medicine or for other purposes.<\/p>\n

Animal bones recovered during excavations reveal the importance of sheep, goats, cattle and pigs. These animals were not raised solely for their meat. Milk, wool, hides, and agricultural labour were also essential parts of the rural economy. Cattle are particularly interesting. Evidence from the age and wear patterns of their bones suggests that some animals were slaughtered only after being used for work over extended periods.<\/p>\n

Wild animals also contributed to the diet, although to a much lesser extent. Bones belonging to deer, wild boar, and other species indicate that hunted animals accounted for only a small proportion of meat consumption compared with domesticated livestock. Sagalassos, then, had access to a remarkably diverse range of food resources.<\/p>\n

Food from Beyond the Mountains<\/h3>\n

We have already noted how misleading it would be to regard Sagalassos as a city isolated from the outside world. Some of the most striking evidence comes from fish remains.<\/p>\n

In the kitchen and dining refuse of an Early Byzantine house at Sagalassos, researchers identified fish belonging to at least twelve different families. These included Anatolian freshwater fish, Mediterranean species and even a fish associated with the Nile region: the African sharptooth catfish (Clarias gariepinus<\/em>). Isotope analyses indicate that the cyprinid fish examined had been brought from Lake E\u011firdir. The presence of marine fish also points to trade connections with coastal regions. Some fish may have been transported in preserved form, perhapssalted or cured.<\/em>However, the evidence is not yet sufficient to conclude that fermented fish sauce, or garum,<\/em> was consumed in the city.<\/p>\n

Clearly, the tables of Sagalassos were shaped not only by the surrounding mountains and valleys but also by distant trade routes.<\/p>\n

\"Sagalassos<\/p>\n

The Kitchen Revealed by Archaeology<\/h2>\n

What Was Cooking in the Pots?<\/h3>\n

Finding grain, animal bones or cooking vessels at an ancient settlement is exciting, but such discoveries do not necessarily tell us exactly what people cooked. At Sagalassos, however, chemical analyses have brought us a little closer to answering that question.<\/p>\n

A study published in 2007 examined organic residues preserved within the porous structure of ceramic vessels. Using techniques including gas chromatography and isotope analysis, researchers identified fats from ruminant animals in some vessels and other animal fats in others. One sample provided chemical evidence of milk fat. This finding strengthens the case for the use of dairy products in the kitchen. Nevertheless, the evidence is not sufficient to establish how milk was consumed or whether it was used to make cheese.<\/p>\n

An even more intriguing study examined Byzantine cooking vessels dating from the twelfth and thirteenth centuries. By analysing the shapes of the ceramics, the fat residues they contained, animal bones, and historical sources together, researchers concluded that beef-based stews were prepared and consumed at Sagalassos. Of course, finding animal fat in a cooking pot does not reveal every ingredient in a dish, let alone its complete recipe. But when different types of evidence are considered together, the picture of the ancient kitchen becomes a little clearer.<\/p>\n

\"Sagalassos<\/p>\n

Everyday Life Around the Hearth<\/h3>\n

Excavations at Sagalassos have uncovered a hearth installation dating to the sixth century CE that could accommodate three cooking vessels simultaneously. This discovery provides valuable information about the physical arrangement of ancient kitchens. It helps us understand how vessels were positioned over the fire, how several dishes could be prepared at once, and how kitchen spaces were organised. What remains unknown? We cannot tell exactly which dish was cooked on which hearth. And this is precisely where the boundary lies between what archaeology can demonstrate and what historical reconstruction can only imagine.<\/p>\n

Did Everyone Eat at the Same Table?<\/h3>\n

The distribution of animal bones suggests that dietary habits at Sagalassos may have differed between social groups. In some domestic refuse deposits, researchers found relatively high proportions of pig and chicken bones, which they have associated with higher social status. Not all refuse assemblages from the settlement show the same patterns. These findings suggest that dietary habits may have varied according to social and economic circumstances.<\/p>\n

Another discovery sheds light on the social dimension of dining. Archaeological evidence from a building dating to approximately 200 CE suggests that it may have been used for communal meals and gatherings. Researchers have proposed that the building could have belonged to a professional association or a religious or social group.<\/p>\n

Food at Sagalassos, therefore, was not simply a matter of everyday domestic activity. Eating together was also a means of gathering, establishing social relationships, and expressing shared identities.<\/p>\n

Tables Set with Red-Slipped Pottery<\/h3>\n

Sagalassos is particularly well known for its red-slipped ceramics produced during the Roman period. Known as Sagalassos Red Slip Ware,<\/em> these vessels ranged from plates to bowls. They were used on local tables and also distributed to other regions.\n\nTheir production reminds us that food culture is shaped not only by what people eat but also by the objects used to prepare and serve their meals.<\/p>\n

Wine was part of this world, too. Particularly during Late Antiquity, viticulture, production, and trade in Sagalassos and its surrounding region acquired considerable economic importance. We will explore that story separately in a future article devoted to the wine culture of Sagalassos as part of our Open-Air Wine Museum series.<\/p>\n

Final Thoughts: From Landscape to Table<\/h2>\n

The culinary archaeology of Sagalassos reveals how the food culture of a city took shape. Grains cultivated in the valleys, animals raised on mountain pastures, resources gathered from forests, and foods brought from distant regions all came together in the same kitchens. Today, we can recognise certain similarities between these archaeological findings and the culinary traditions of Turkey's Lakes Region, with its emphasis on cereals, legumes, sheep and goat farming, and slow-cooked dishes. But it would be misleading to interpret these similarities as evidence of an uninterrupted culinary tradition stretching back two thousand years. What deserves our attention is how the same landscape has offered opportunities and imposed limitations on the people who inhabited it in different periods.<\/p>\n

Alongside the monumental architecture of Sagalassos, ordinary cooking pots, animal bones and charred grains tell another story. To understand the city's past, we must look not only at its temples and grand buildings but also into its kitchens.<\/p>\n<\/div>\n

<\/p>","protected":false},"excerpt":{"rendered":"

What was cooking in the kitchens of Sagalassos, high in the Western Taurus Mountains? From grains and fish brought from distant lands to traces of fats preserved in ceramic vessels, archaeological discoveries offer a glimpse into the dining habits of two thousand years ago.
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