The proceedings of the final conference of the POMEDOR project "Multidisciplinary Approaches to Food and Foodways in the Medieval Eastern Mediterranean" will appear in the series "Travaux de la Maison de l'Orient".

POMEDOR proceedings, recommandations to authors

Podcasts of the communications presented at the conference will also be available in the fall 2016.

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

The final conference of the POMEDOR project "People, Pottery and Food in the Medieval Eastern Mediterranean", funded by the French National Research Agency (ANR), will take place in Lyon on 19-21 May 2016.

The conference will give us the opportunity to present the results of the program as well as research on related topics, to discuss recent advances and further research.

A large part of the conference will be devoted to food and foodways as may be approached through archaeological and archaeometric studies of pottery, but research using other approaches will be welcome too.

There will be time for presentations and discussions on specific aspects (such as food products, their containers and trade; food preparation and cooking; food consumption and dining habits), as well as for more synthetic studies.

The proceedings of the conference will be published.

More information to come!

contact: yona.waksman@mom.fr

For the first time this year, we organize in Lyon a workshop for students and professionnals to teach them archaeological and archaeometric approaches to Eastern Mediterranean Medieval pottery.
The workshop includes both methodological and practical courses with pottery corpuses.

Program (in French)

Contact: Yona Waksman