The volume "Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean" will come out this winter.
It contains papers presented at the final conference of the POMEDOR project, as well as the making of and the recipes of the "Byzantine" dinner which was created on the occasion at the Bocuse Institute.

We will keep you posted!

POMEDOR conference “Byzantine” dinner at the Paul Bocuse Institute (Écully, France): guests and students of the “Worldwide Alliance” program, with replicas of Byzantine pottery on the table (above, photo Paul Bocuse Institute); the “Eustathios’ quail pie” with pulses, the output of a collective research by historian Ilias Anagnostakis, food historian Andrew Dalby, cook and archaeologist Sally Grainger and the Bocuse team (below, photo Anemon Productions).