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food history

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. Although the project focused primarily on food and foodways approached through archaeological and archaeometric studies of pottery - from transport amphorae to serving dishes, through food processing utensils, cooking wares, and wares used in food production processes - the conference encompassed a wider field, including historical, archaeozoological, archaeobotanical and anthropological studies.

Case studies in Greece, Turkey, Israel,...

19/05/2016 (All day) to 21/05/2016 (All day)

Fire, Knives and Fridges. The material culture of cooking tools and techniques

This year’s topic is inspired by the renewed interest in traditional cooking and preservation techniques, such as baking and fermenting, but also by innovations like sous-vide cooking and molecular gastronomy. Since prehistoric times humans have used tools, such as fire, grindstones, and knives to transform raw ingredients into edible food. Anthropologists such as Claude Lévi-Strauss and Richard Wrangham have suggested that it is the discovery of cooking which sets humans apart from apes and makes us a “cooking animal”. In their view, advancements in the technology of cooking...

15/01/2016 (All day) to 16/01/2016 (All day)

POMEDOR member Philippe Trélat will be talking about fish consumption in Medieval Cyprus.

Program of the conference

26/03/2015 (All day) to 27/03/2015 (All day)
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