1769346902     

Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean / edited by Sylvie Yona Waksman

Waksman, Sylvie Yona, 1967- [Herausgeberin/-geber]

People, pottery and food in the medieval Eastern Mediterranean ; (Lyon) : 2016.05.19-21

Lyon : MOM éditions, [2020]

505 Seiten : Illustrationen, Karten ; 30 cm

Französisch, Englisch

Beiträge französisch und englisch

978-2-35668-070-9 ; 2-35668-070-5

OCoLC: 1267455569     

Konferenzschrift, 19.05.2016-21.05.2016, Lyon

GT2853.E8

Basisklassifikation: 15.33 (Hoch- und Spätmittelalter) ; 15.29 (Byzantinisches Reich) ; 15.18 (Mittelalterliche Archäologie; neuzeitliche Archäologie)

*Levante ; Byzantinisches Reich ; Lebensmittel ; Transportweg ; Ernährungsgewohnheit ; Geschirr <Hausrat> ; Funde ; Geschichte 500-1500 ; Konferenzschrift      Zum Register

LOC-SH: Food habits -- Europe -- History -- To 1500 -- Congresses ; Gastronomy -- History -- To 1500 -- Congresses ; Archaeology, Medieval -- Congresses ; Pottery, Roman -- Congresses ; Social history -- Medieval, 500-1500 -- Congresses ; Civilization, Medieval -- Congresses

Archaeology, Medieval ; Civilization, Medieval ; Food habits ; Gastronomy ; Pottery, Roman ; Social history ; Medieval ; Europe ; Eastern Mediterranean ; Conference papers and proceedings ; History

"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. The volume offers a wider scope, with research based on archaeobotany, archaeozoology, biological anthropology, and the study of archaeological structures, texts and iconography. Last but not least, it reveals the recipes conceived for a "Byzantine" dinner, held at the Paul Bocuse Institute during the final conference of the POMEDOR project."