Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean / edited by Sylvie Yona Waksman
"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...
Saved in:
| Superior document: | Archéologie(s) 4 |
|---|---|
| VerfasserIn: | |
| HerausgeberIn: | |
| Place / Publishing House: | Lyon : MOM éditions, [2020] |
| Year of Publication: | 2020 |
| Language: | Multiple English French |
| Series: | Archéologie(s)
4 |
| Physical Description: | 505 Seiten; Illustrationen, Diagramme, Karten |
| Notes: |
|
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Other title: | People, pottery and food in the medieval Eastern Mediterranean POMEDOR |
|---|---|
| Summary: | "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." |
| ISBN: | 9782356680709 |
| ac_no: | AC16261221 |
| Hierarchical level: | Monograph |
| Statement of Responsibility: | edited by Sylvie Yona Waksman |