Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean

Submitted by ywaksman on

This volume brings together archaeologists, archaeological scientists and historians contributing different specialisms to an emerging field of research: food and foodways in the medieval Eastern Mediterranean. It presents the output of the POMEDOR project “People, pottery and food in the medieval Eastern Mediterranean” funded by the French National Research Agency. POMEDOR focused on changes in transitional periods, such as the Crusades and the Turkish conquests, as viewed through archaeological and archaeometric studies of pottery.

PhD defense...

Submitted by ywaksman on
PhD defense...
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Image credits
Amphora of intermediate type Günsenin II-III, Byzantine Ephorate of Chalkida (scan S. Shabo, @POMEDOR project)
Start date and time
Thursday, 7 January 2021 - 2:30pm
Location

University Lyon 2

7 rue Raulin

69007
Lyon

France

See map: Google Maps

FR

... of Shadi Shabo. Shadi was part of the POMEDOR team, in charge of 3D acquisitions of representative examples of pottery studied during the project. He scanned amphorae, of types Günsenin I to IV, in the reference collection of the American excavations in the Athenian Agora, and in storerooms of the Byzantine Ephorate in Chalkida (Greece).

PhD announcement and link to attend the defense by zoom on 7th January 2021 at 14h30
don't forget to switch your micro and camera off!

Congratulations Dr Shabo!

The Story of Garum

Submitted by ywaksman on

The Story of Garum recounts the convoluted journey of that notorious Roman fish sauce, known as garum, from a smelly Greek fish paste to an expensive luxury at the heart of Roman cuisine and back to obscurity as the Roman empire declines.

Congratulations ....

Submitted by ywaksman on
Congratulations ....
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.... to Alessandra Pecci!

Alessandra is an archaeologist who specializes in organic residues analysis of ceramics and floors, focusing on the understanding of ceramics contents and function, dietary habits, and the use of space. She is a very active member of the POMEDOR network.

She became "Profesora Agregada" at the University of Barcelona, History and Archaeology Department, in the ERAAUB team (Equip de Recerca Arqueològica i Arqueomètrica).

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GMPCA PhD prize

Submitted by ywaksman on

The GMPCA is a French association which promotes the development of archaeological sciences - and of pluridisciplinary researches contributing to archaeology in general, connects students and researchers involved in these fields and disseminates related information.

It proposes every 2 years a PhD prize for PhD manuscripts in French or in English.

Apply before January 4th 2020

Olives and olive oil in the Eastern Mediterranean, from antiquity to pre-industrial times

Submitted by ywaksman on

Τhe book focuses on the study and presentation of olive cultivation and on issues concerning the production, distribution and marketing of olive oil in the Eastern Mediterranean. This geographical area, apart from its roughly similar climatic and environmental features, was defined by the dominant political systems which imposed certain production and marketing practices on the olive and its products.

Coming out soon!

Submitted by ywaksman on
Coming out soon!
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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).
 

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