Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean

The volume Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean, edited by Yona Waksman, 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.

The “Eustathios’ quail pie” with pulses (see the recipe) is the output of a collective research by historian of Byzantium Ilias Anagnostakis, food historian Andrew Dalby, cook and archaeologist Sally Grainger and the Bocuse team (photo Anemon Productions).

Yona Waksman : yona.waksman@mom.
Webpage : POMEDOR project website
New book: Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean ;
Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean – MOM Éditions (openedition.org)