Residues analysis was carried out on medieval cooking wares from a closed context in Paphos, Cyprus, to see if different food and foodways could be identified in local pots and pans and in cooking wares imported from Frankish Beirut.
Maison de l'Orient et de la Méditerranée, Amphithéâtre Benveniste
7 rue Raulin
69007
Lyon
France
See map: Google Maps
FR
Institut Paul Bocuse
1 Chemin de Calabert
69130
Ecully
France
See map: Google Maps
FR
The POMEDOR conference was a fruitful and friendly event, bringing together for 3 days in Lyon historians, archaeologists, archaeological scientists, museum curators and ... cooks!
Welcome to the POMEDOR conference!
Our team in front of the Vivier Castle, Paul Bocuse Institute: from right to left Nicole Flores, Jacques Burlot, Aybüke Öztürk, Shadi Shabo and Lucie Courbe.
Conference Sessions
During 3 days, historians, archaeologists, archaeological scientists... were presenting their research and debating. See the program of the communications and posters.
Lunches and coffee breaks
Participants had brought for the coffee breaks nice "goodies" from all over!
... and the highlight of the conference: the Byzantine dinner at the Bocuse Institute!
Ilias Anagnostakis, historian of Byzantium at the National Hellenic Foundation of Athens, Andrew Dalby and Sally Grainger, food historians and experimental archaeologist, designed the recipes, based among others on texts written in the 12th c. by Eustathios of Thessaloniki. The dinner was realized as a pedagogic project for 50 international students, in collaboration with a team of the Paul Bocuse Institute, including Maxime Michaud, Alain Dauvergne, Jean Philippon and Philippe Rispal. The dinner was under the patronage of chef Régis Marcon. See the menu (design Alain Dauvergne).
Replicas of Byzantine pottery were made on this occasion by potter Jean-Jacques Dubernard.
Oinogaron was served in a replica of a chafing dish, based on a model found in the Great Palace of the Byzantine Emperors in Constantinople.
A table beautifully dressed thanks to Alain Dauvergne.
Sea food monokythron light broth, stuffed quail, and kollyba and diplos spouggaton soufflé omelette for dessert.
A summary of the history of medieval Eastern Mediterranean pottery: Byzantine White Wares, main "Middle Byzantine Production", Port Saint-Symeon Wares...
Prosfora bread made with moulds manufactured in a monastery of mount Athos ... and with a plastic one found in the market of the old city of Crusader Acre.
Andrew Dalby introducing the dishes and wines to us, and chef Jean Philippon with his students.
Preparing the dinner
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Photos: L. Courbe, N. Flores, A. Shapiro, Institut P. Bocuse, Anemon Productions, S. Zelenko
.. were made by Jean-Jacques Dubernard, a potter operating in Roussillon near Lyon, on the special occasion of the Byzantine dinner organized for POMEDOR final conference.
Jean-Jacques has been working with Lyon laboratory in the past, especially on recreation of Roman pottery.
Replicas of Byzantine White Wares (Impressed White Ware, Shafing Dish...), of the main Middle Byzantine Production (Fine Sgraffito, Aegean Ware, Champlevé, Green and Brown Painted Ware, Slip-Painted Ware), and of Zeuxippus Ware, late sgraffito ware, Port-Saint Symeon Ware were made following archaeological models.
They will be used later on as educational material, especially for the workshop "Archaeological and archaeometric approaches to ceramics. Pottery of the Byzantine world and of the medieval Eastern Mediterranean" organized every 2 years in Lyon by S.Y. Waksman.
Production and imports - especially of MBP wares from Chalcis - were investigated in Ephesos between the Middle Byzantine and the early Turkish periods, which sees the introduction of new wares in the local repertoire.
A Byzantine dinner will be created on the occasion of the POMEDOR conference in May, at the Paul Bocuse Institute in Ecully near Lyon (France).
This event is a joint creation by the food historian and experimental archaeologist Sally Grainger, with the scientific advise of Andrew Dalby and of Ilias Anagnostakis, our POMEDOR colleague and friend, historian of Byzantium with an in-depth insight into food and foodways, together with a team of the Bocuse Institute & School, as representatives of the French gastronomy!
The dinner will be presented by food historian Andrew Dalby.
This event is under the patronage of French chef Régis Marcon.
Agora
Athens
Greece
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GR
Chalkida
Greece
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GR
Acre
Israel
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IL
The POMEDOR project is also an opportunity to provide resources for education and research in the field of ceramic studies. 3D scans of complete examples will be taken as representatives for the categories that we studied within the project.
Tests are ongoing on the collection of traditional pottery of the "Laboratoire de Céramologie" in Lyon.
S.Y. Waksman and S. Shabo will go the to Athenian Agora and to Chalkida (Greece) to scan typical examples of the Byzantine amphorae studied within the project. They will work in collaboration with the ACSCA and with G. Vaxevanis, S. Skartsis, N. Kontogiannis (Greek Ministry of Culture), as well as with E. Todorova (Bulgarian Academy of Science, Sofia).
Another 3D scanning campaign will take place in Israel, in collaboration with A. Shapiro and E.J. Stern (Israel Antiquities Authority).
The 3D scans are carried out in the framework of the PALSE-IPEm CERAM.3D project.
Dates
Monday, 28 March 2016 to Friday, 1 April 2016
Sunday, 10 April 2016 to Saturday, 16 April 2016
Read the paper by Professor Johannes Koder entitled "Everyday food in the Middle Byzantine Period", which appeared in 2013 in the book "Flavours and Delights. Tastes and Pleasures of Ancient and Byzantine Cuisine" edited by Ilias Anagnostakis.
A new POMEDOR intern, Lucie Courbe, is currently working in the framework of her MA Thesis with S.Y. Waksman in Lyon's laboratory, on the Byzantine and Ottoman Pottery Production of Athens.
The material under study comes from the American Excavations in the Athenian Agora and will be published by J.A.C. Vroom (Leiden University) and her team. It gave evidence for pottery manufacture in Athens Agora at the Ottoman period. Lucie will characterize this production by chemical analysis and investigate the hypothesis of an earlier one, typologically related to the MBP (Main Middle Byzantine Pottery, see Waksman, Kontogiannis, Skartsis, Vaxevanis 2014) produced in Chalkida.
Medieval and Post-Medieval Ceramics in the Eastern Mediterranean - Fact and Fiction.
Proceedings of the First International Conference on Byzantine and Ottoman Archaeology, Amsterdam, 21-23 October 2011.
J. Vroom (ed.), Brepols 2015.
Within the rapidly expanding area of research on food and foodways, the medieval eastern Mediterranean is still very much an unexplored area. The aim of the POMEDOR project was to explore this new field in a multidisciplinary way and to stimulate further research.
