15th European Meeting on Ancient Ceramics (EMAC)

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Start date and time
Monday, 16 September 2019
End date and time
Wednesday, 18 September 2019

The EMAC meetings cover a wide range of subjects, through the following sessions:

* Development of new methods and techniques
* Chronology and dating
* Provenance and networks
* Applied decorations
* Technical ceramics
* Ceramics as building materials
* Vessel function and vessel use
* Production centres and raw material studies
* Alteration and conservation
* Experimental studies and ethnoarchaeology
* Statistics and databases in ancient ceramic studies: papers in honour of Mike Baxter

3rd Workshop "Alimentation méditerranéenne"

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Start date and time
Monday, 4 March 2019
End date and time
Tuesday, 5 March 2019

The 3rd workshop "Mediterranean food, historical analyses and museum issues" is organized by the MUCEM (Marseilles, France), to propose a new permanent exhibition focusing on Mediterranean food and foodways.
It will be proposed at the MUCEM museum from 2020 onwards.

Further information

Free registration

Habilitation defense "From types to productions: an archaeometric contribution to the study of Byzantine pottery"

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Habilitation defense "From types to productions: an archaeometric contribution to the study of Byzantine pottery"
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Location

Maison des Sciences de l'Homme d'Aquitaine

10 Esplanade des Antilles

Pessac

France

See map: Google Maps

FR

Yona Waksman is glad to invite you to her Habilitation defense

From types to productions: an archaeometric contribution to the study of Byzantine pottery

April 1rst at 2 PM
Bordeaux Montaigne University

Abstract (in French)

 

Best wishes...

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Best wishes...
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Image credits
Sahlep and kazandibi tavuk goğsü at Saray, a must to start a tasty year in Istanbul! (photo S.Y. Waksman)

... for a peaceful, fruitful and tasty 2019!

Glazed Wares as Cultural Agents in the Byzantine, Seljuk and Ottoman Lands: Evidence From Technological and Archaeological Research

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Start date and time
Thursday, 6 December 2018
End date and time
Friday, 7 December 2018

The theme of the 13th International ANAMED annual symposium, organized by Filiz Yenișehirlioğlu, Beate Arslan Böhlendorf and POMEDOR member Nikos Kontogiannis, is

Glazed Wares as Cultural Agents in the Byzantine, Seljuk and Ottoman Lands: Evidence From Technological and Archaeological Research

It will take place in Istanbul on 6-7 December 2018.

The program of the Athens AIECM3 conference is online

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Start date and time
Sunday, 21 October 2018
End date and time
Saturday, 27 October 2018

The program of the 12th International Congress on Medieval & Modern Period Mediterranean Ceramics is online!

It is particularly rich, and we are very happy that a special day will focus on Thebes and Chalkis, and take place there.

Many members of the POMEDOR network will attend and present their work.

 

Program

Conference website

AIECM3 association

Documentary film "The journey of food"

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Documentary film "The journey of food"
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Part 3 of the documentary series "The journey of food" focuses on the Byzantine period. Several members of the POMEDOR network, especially the historians Ilias Anagnostakis and Béatrice Caseau, contributed to it.

Scenes were shot at the Bocuse Institute during the preparation of the POMEDOR conference diner, where Sally Grainger, who designed the recipes with the input of Ilias Anagnostakis and Andrew Dalby, worked together with the chefs and a team of international students.

Watch the film

 

Presentation of the series on the Anemon productions website

What are the origins of Greek food? How did geography, climate, biology, economy, society and culture define what we eat in South-East Europe? From Prehistory to Antiquity, and from the Byzantine and Ottoman Empires to the modern era, this 5-part doc series explores the ways in which diet in Greece and the Mediterranean has evolved and constantly redefined the destiny of its peoples. From age-old skills of survival and connectivity to modern-day diet-related epidemics, we travel from Greece to the Middle East, Italy and France, tracing the roots and many facets of a diet that has come to be viewed as a global model for good health.

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