AccueilMultidisciplinary Approaches to Food and Foodways in the Medieval Eastern Mediterranean

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Publié le vendredi 01 avril 2016 par Céline Guilleux

Résumé

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 (People, Pottery and Food in the Medieval Eastern Mediterranean) was to explore this new field in a multidisciplinary way and to stimulate further research.

Annonce

Argument

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 (People, Pottery and Food in the Medieval Eastern Mediterranean) 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 encompasses a wider field, including historical, archaeozoological, archaeobotanical and anthropological studies.

Case studies in Greece, Turkey, Israel, Cyprus, Ukraine, etc., provide insight into food and foodways in the Byzantine Empire, the Crusader states, and beyond. Special attention was paid in the project to transitional periods, when new rulers and new populations with different cultural identities came into contact: the Fatimid and Crusader Levant, the Aegean between Byzantine and Frankish rule, Anatolia from the Byzantine to the Ottoman periods, etc. The conference presents the latest research, from exploratory studies on Late Byzantine transport amphorae to synthesis on the role of the harbour of Chalkis in food and pottery supply and maritime trade.

The POMEDOR project is funded by the French National Research Agency (ANR).

Program

THURSDAY 19 May

  • 9h Registration
  • 9h20 Welcome
  • 9h40 Introduction. People, Pottery and Food in the Medieval Eastern Mediterranean: the POMEDOR Project, S.Y. Waksman (CNRS Lyon)
  • 10h30 Coffee Break

Cyprus and the Levant

  • 11h Population Change in the Southern Levant as Reflected in Ceramic Production and Consumption from the Fatimid to the Crusader Periods, E.J. Stern (Israel Antiquities Authority), A. Shapiro (Israel Antiquities Authority), S.Y. Waksman (CNRS Lyon)
  • 11h30 Food and Holy War: the Role of Food in the Crusaders' Conduct of War and in their Encounter with the New Land and its Inhabitants, J. Bronstein (Haifa University)
  • 12h Eating and Drinking at Medieval Kinet, S. Redford (University of London), C. Çakırlar (Groningen University)
  • 12h30 Discussion

12h45 Lunch Break

  • 14h Between "Tanur" and "Oven" - From the Early Islamic to the Crusader Kitchen E. Yehuda (Tel Aviv University)
  • 14h30 Acre vs. Safed: An Archaeozoological Analysis of Faunal Remains from the Medieval Holy Land, N. Agha (Israel Antiquities Authority & Haifa University)
  • 15h Some Thoughts on Sugar Production and Sugar Pots in the Middle Islamic to Mamluk Periods in Jordan, R.E. Jones (Glasgow University), T. Grey (University of Wales Trinity St David)
  • 15h30 Ceramic Evidence for Sugar Production in the 'Akko Plain: Typology and Provenance Studies, E.J. Stern (Israel Antiquities Authority), A. Shapiro (Israel Antiquities Authority), N. Getzov (Israel Antiquities Authority), S.Y. Waksman (CNRS Lyon)
  • 16h Discussion

16h15 Coffee Break

  • 16h45 Du lac de Limassol aux tables de Nicosie : pêcheries et consommation de poissons à Chypre sous la domination latine (1191-1570), P. Trélat (Rouen University)
  • 17h15 Les tavernes (canutes) comme instruments de contrôle économique et social dans le royaume de Chypre aux XIIIe-XVIe siècles, G. Grivaud (Rouen University)
  • 17h45 Food, Wine and the Latin Clergy of Lusignan Cyprus, 1191-1473, N. Coureas (The Cyprus Research Centre, Nicosia)
  • 18h15 Archaeological and Archaeometric Investigations into Cooking Wares in Frankish and Venetian Cyprus, R.S. Gabrieli (University of Sydney), A. Pecci (Barcelona University), A. Shapiro (Israel Antiquities Authority), S.Y. Waksman(CNRS Lyon)
  • 18h45 Discussion

20h Conference Dinner (for speakers)

Byzantine Banquet Created by S. Grainger, A. Dalby and I. Anagnostakis

Paul Bocuse Institute, Ecully

Under the Patronage of Chef Régis Marcon

FRIDAY 20 May

  • 10h Coffee and Posters Session

Byzantium and beyond

  • 11h La nourriture des autres aux yeux des Byzantins (10e-14e s.): Petchénègues, Latins et Turcs, B. Caseau (Paris-Sorbonne University)
  • 11h30 The Composition of Church Festive Meals in a Medieval Christian Community in the Southern Crimea, Based on Ceramics and Faunal Materials, I. Teslenko (National Ukrainian Academy of Science)
  • 12h Eating in the Aegean (ca. 700-1500): A Comparison of Pots and Pans in Athens and Ephesus, J.A.C. Vroom (Leiden University)
  • 12h30 Discussion

12h45 Lunch Break

  • 14h Ceramic Vessels and Food Supplies: Chalcis as a Major Production and Distribution Centre in the Byzantine and Frankish Periods, N.D. Kontogiannis (Ephorate of Antiquities of Boeotia), S.S. Skartsis (Directorate of Byzantine and Post Byzantine Antiquities, Athens), G. Vaxevanis (Ephorate of Antiquities of Euboea), S.Y. Waksman (CNRS Lyon)
  • 14h30 Food Consumption in the Urban Environment; the Byzantine City as a Consumption Centre, E. Tzavella (Open University of Cyprus)
  • 15h L'approvisionnement de Constantinople et des cités pontiques par les Occidentaux, M. Balard (Paris-Sorbonne University)
  • 15h30 Discussion

15h45 Coffee Break

  • 16h15 Animals in Food Consumption during the Byzantine Period in Light of the Yenikapı Metro and Marmaray Excavations, Istanbul, V. Onar (Istanbul University)
  • 16h45 Foods Consumed in Byzantine Greece: the Evidence of Biological Data and Stable Isotope Analysis, C. Bourbou (Ephorate of Antiquities of Chania)
  • 17h15 Food Production and Consumption in the Byzantine Empire in Light of the Archaeobotanical Finds, A. E. Reuter (Römisch-Germanisches Zentralmuseum Mainz & Kiel University)
  • 17h45 Discussion 
  • 18h30 Public Conference Banquets byzantins: la gastronomie du centre du monde, A. Dalby

SATURDAY 21 May 

Trading goods, trading tastes

  • 9h Residue Analysis of Medieval Amphorae from the Eastern Mediterranean, A. Pecci (Barcelona University), N. Garnier (Garnier Laboratory), S.Y. Waksman (CNRS Lyon)
  • 9h30 One Amphora, Different Contents - the Multiple Purposes of Byzantine Amphorae According to Written and Archaeological Data, E. Todorova (Bulgarian Academy of Sciences)
  • 10h Byzantine Amphorae of the 10th-13th Centuries from the Novy Svet Shipwrecks, Crimea, the Black Sea. Preliminary Archaeological Typology and Archaeometric Studies, S. Zelenko (Kiev University), I. Morozova (Kiev University), S.Y. Waksman (CNRS Lyon)
  • 10h30 Discussion

10h45 Coffee Break

  • 11h15 Freightage of Amphorae, Tableware and Foodstuffs in the Middle and Late Byzantine Period: the Evidence of Shipwrecks, G. Koutsouflakis (Ephorate of Underwater Antiquities, Athens)
  • 11h45 Production for Whom and for What Target: Thoughts on A Group of Wine Containers from the Kuşadası, Kadıkalesi Excavation, Z. Mercangöz (Ege University Izmir)
  • 12h15 Food Habits and Tableware in Venice: the Connections with the Mamluk Sultanate, V. Vezzoli (Ca' Foscari University, Venice)

12h45 Discussion

13h Lunch Break

Byzantium and beyond

  • 14h15 Byzantine and early Turkish Tablewares in Sèvres and the Louvre Museum: Investigations by PIXE into Provenance and Technology, A. Bouquillon (PSL Chimie ParisTech & C2RMF Paris), J. Burlot (Lyon University), S.Y. Waksman (CNRS Lyon), L. Tilliard (Cité de la Céramique, Sèvres), C. Maury (Louvre Museum, Paris)
  • 14h45 Changing People, Dining Habits and Pottery Technologies: Tableware Productions on the Eve of the Ottoman Empire in Western Anatolia, J. Burlot (Lyon University), S.Y. Waksman (CNRS Lyon), B. Böhlendorf (Römisch-Germanisches Zentralmuseum Mainz), J.A.C. Vroom (Leiden University), I. Teslenko (National Ukrainian Academy of Science)
  • 15h15 Ottoman Period Sources for the Study of Pottery and Food (15th-18th centuries), F. Yenişehirlioğlu (Koç University, Ankara)

15h45 Discussion

16h Concluding Remarks

Practical informations

Information and Registration before May 1rst:

Lieux

  • Maison de l'Orient et de la Méditerranée, Amphithéâtre Benveniste - 7 rue Raulin
    Lyon, France (69007)

Dates

  • jeudi 19 mai 2016
  • vendredi 20 mai 2016
  • samedi 21 mai 2016

Mots-clés

  • food, foodway, archaeometry, pottery

Contacts

  • Yona Waksman
    courriel : yona [dot] waksman [at] mom [dot] fr

URLS de référence

Source de l'information

  • Yona Waksman
    courriel : yona [dot] waksman [at] mom [dot] fr

Pour citer cette annonce

« Multidisciplinary Approaches to Food and Foodways in the Medieval Eastern Mediterranean », Colloque, Calenda, Publié le vendredi 01 avril 2016, http://calenda.org/362243