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Dairy products in Medieval and post-medieval Mediterranean countries: production, trade, consumption

Les produits laitiers en Méditerranée médiévale et moderne : production, commercialisation et consommation

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Published on Thursday, December 17, 2015 by Céline Guilleux

Summary

Contrasting with the Prehistory for which the question of the beginning of the consumption of dairy products is of critical importance, few studies are devoted to the production and consumption of these products during medieval and post-medieval periods. However, dairy products, especially cheese, are key components of the Mediterranean diet. Sometimes disregarded, sometimes recommended by dieticians, the latter are traded both at local and international scale. Therefore it seems necessary to organize a workshop on "Dairy products in Medieval and post-medieval Mediterranean countries: production, trade, consumption".

Announcement

Introduction

This workshop is part of the annual cycle « Crafts in the Mediterranean » organized by the Laboratory of medieval and post-medieval archaeology in the Mediterranean (LA3M UMR 7298). This year the theme is "Dairy products in Medieval and post-medieval Mediterranean countries: production, trade, consumption". The meeting will be held in the Maison Méditerranéenne des Sciences de l’Homme (MMSH), in Aix-en-Provence (France) on April 4th, 2016.

Topic

Contrasting with the Prehistory for which the question of the beginning of the consumption of dairy products is of critical importance, few studies are devoted to the production and consumption of these products during medieval and post-medieval periods. However, dairy products, especially cheese, are key components of the Mediterranean diet. Sometimes disregarded, sometimes recommended by dieticians, the latter are traded both at local and international scale. This workshop aims at gathering researchers from different disciplines (history, archaeology, iconography, organic chemistry, zootechny) to provide a comprehensive overview of the topic. We propose three main lines of reflection:

For a technical history ofdairy products

  • From grass to milk : herding of dairy sheep, goat and cow
  • Diversity of dairy products (milk, butter, cream, cheese) and their operational chain
  • Structures of production /conservation and material culture

From local to international : the dairy products in the Mediterranean trade

  • Dairy products from plains and mountains
  • From local to International trade

From food to health:  diversity of dairy products consumption

  • Milk consumption: from infancy to adulthood
  • Butter and cheese at the table of the poor and the rich
  • The role of dairy products in the therapeutics and dietetics

Since we wish to achieve synthesis and to stimulate research on the topic, the workshop contributions manuscripts shall be published.

Terms of Submission

Please send your proposal (title and short abstract), stating your institutional affiliation,

before December 31 January, 2016

to: burri@mmsh.univ-aix.fr

Scientific organizer

  • Sylvain Burri, chargé de recherche, Laboratoire d’archéologie médiévale et moderne en Méditerranée (LA3M UMR 7298/Université d’Aix-Marseille).
  • Mohamed Ouerfelli, maître de conférence, Laboratoire d’archéologie médiévale et moderne en Méditerranée (LA3M UMR 7298 CNRS/Université d’Aix-Marseille)

Places

  • Salle Paul-Albert Février - MMSH, 5 rue du Château de l'Horloge, BP 647
    Aix-en-Provence, France (13094)

Date(s)

  • Sunday, January 31, 2016

Keywords

  • lait, fromage, beurre, produit laitier

Contact(s)

  • Sylvain Burri
    courriel : burri [at] mmsh [dot] univ-aix [dot] fr

Information source

  • Sylvain Burri
    courriel : burri [at] mmsh [dot] univ-aix [dot] fr

To cite this announcement

« Dairy products in Medieval and post-medieval Mediterranean countries: production, trade, consumption », Call for papers, Calenda, Published on Thursday, December 17, 2015, https://calenda.org/351090

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