Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean
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.
Ilias Anagnostakis....
Ilias Anagnostakis....
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... talks about Byzantine food and gastronomy in the Greek newspaper "TO VIMA".
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.
Documentary film "The journey of food"
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.
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.
Workshop "Alimentation méditerranéenne" at the MUCEM, Marseille
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Start date and time
Monday, 19 March 2018
End date and time
Tuesday, 20 March 2018
A new permanent exhibition focusing on Mediterranean food and foodways will be proposed at the MUCEM museum in Marseilles from 2020 onwards.
The workshop "Mediterranean food, historical analyses and museum issues" is organized in this perspective.
Further information and list of participants are available on the MUCEM website, free registration at i2mp@mucem.org
Les métiers de l'alimentation en Méditerranée occidentale. Pratiques culinaires et traditions alimentaires
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Start date and time
Tuesday, 4 April 2017
End date and time
Wednesday, 5 April 2017
POMEDOR member Catherine Richarté will present a talk entitled:
"À la recherche de biomarqueurs. Analyses archéométriques et contributions à l’étude des contenus des récipients des épaves islamiques de Provence (fin IXe - débit Xe siècle)"
together with N. Garnier, S. Gutierrez Lloret, C. Capelli,
Medieval MasterChef. Archaeological and Historical Perspectives on Eastern Cuisine and Western Foodways
Available now! - download the book announcement
J. Vroom, Y. Waksman, R. van Oosten (eds.)
Medieval MasterChef. Archaeological and Historical Perspectives on Eastern Cuisine and Western Foodways
Brepols, 2017
This book presents a selection of papers of the session 'Medieval MasterChef' we organized in Istanbul in 2014, at the 20th Annual Meeting of the European Association of Archaeologists (EAA), together with some later additions.
POMEDOR Conference publication and podcasts
POMEDOR Conference publication and podcasts
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A recent publication in the series "Travaux de la Maison de l'Orient", edited by Zoi Tsirtsoni
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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.
POMEDOR Conference and Dinner as if you were there (or nearly)
POMEDOR Conference and Dinner as if you were there (or nearly)
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The Byzantine Dinner at the Paul Bocuse Institute (photo Paul Bocuse Institute)
Start date and time
Thursday, 19 May 2016
End date and time
Saturday, 21 May 2016
Location
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
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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
To see larger pictures, right click on them and use the corresponding options. If you would like to re-use them, do mention the credits given in the name of the file.
Photos: L. Courbe, N. Flores, A. Shapiro, Institut P. Bocuse, Anemon Productions, S. Zelenko