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The Bountiful Sea: Fish processing and consumption in Classical Antiquity - 06-07-08/09/2017, Oxford (England)

19.04.2017

 

 

This conference will gather archaeologists, scientists, cooks, and classical scholars to discuss new evidence for fish exploitation and new perspectives on the manufacture, transport, and consumption of fish-based products in Mediterranean antiquity. To improve our experiential knowledge, the meeting also includes an innovative culinary programme that invites participants to engage with Roman fish products and fish-based dishes (yes, garum!).

 

FECHA/ DATE/DATA: 06-07-08/09/2017

 

LUGAR/LOCATION/LUOGO: Taylor Institute (Oxford, England) 

 

ORGANIZADOR/ORGANIZER/ORGANIZZATORE: Angela Trentacoste( Oxford Roman Economy Project,University of Oxford) ; Dimitra Mylona (Institute for Aegean Prehistory,Study Center for East Crete) ; Rebecca Nicholson(Oxford Archaeology) ; Sally Grainger (Independent scholar &author of The Classical Cookbook) Andrew K. G. Jones (University of York).

 

INFO: web - fish@classics.ox.ac.uk

 

INSCRIPCIÓN/REGISTRATION/REGISTRAZIONE:  Aquí/here/qui [deadline: 22/08/2017]

 

1) Registration for the complete academic and culinary programme (Wednesday 6 - Friday 8 September) - £100 / £72
Including keynote lecture, Roman fish tasting dinner, academic sessions, sauce tastings, receptions, lunch

 

2) Registration for the opening evening events only (Wednesday 6 September) - £72
Keynote lecture, reception, Roman fish tasting dinner

 

All are welcome, and we hope these flexible options promote attendance by a diverse range of academics, specialists, and general enthusiasts who might not otherwise be able to join us for the complete 3-day programme.

 

 

PROGRAMA/PROGRAM/PROGRAMMA:   Aquí/here/qui 

 

Wednesday 6 September – Keynote lecture & Roman Seafood Tasting Dinner

15:30 Registration opens

17:00 Opening Lecture - John Wilkins, University of Exeter: Cooking and processing fish in antiquity:  questions of taste and texture

18:00 Drinks

19:00 Roman Seafood Tasting Dinner – Ashmolean Museum

 

 

Thursday 7 September   

 

09:00 Registration

09:30 Welcome

 

Widening the net – Fish processing and consumption in context

10:00 Arturo Morales-Muñiz, Universidad Autonoma de Madrid: Fishing in the ancient Mediterranean: an overview of old-established paradigms

10:30 Annalisa Marzano, University of Reading: Fishing and fish in the Roman world: the documentary evidence 11:00 - Break -

11:30 Benedict Lowe, Royal Holloway University of London: The relationship of fish salting to other areas of the marine economy

12:00 Cristina Carusi, The University of Texas at Austin: Salt and fish processing in the ancient Mediterranean: an economically profitable and mutually beneficial relationship

2:30 Mini talks by poster presenters

13:00 - Lunch -

 

Tackling the Western Mediterranean

14:00 Dario Bernal Casasola, University of Cadiz: From the sea to the amphorae: the halieutic cycle in Baelo Claudia fish-salting plants

14:30 Sónia Gabriel, Laboratório de Arqueociências, Direcção Geral do Património Cultural: On fish and their products: trawling ancient fisheries in Lusitania

15:00 Athena Trakadas, University of Southern Denmark: An overview of fish-salting and fresh fish consumption on the Mediterranean coast of the western Maghreb in antiquity

15:30 Emmanuel Botte, Centre Camille Jullian, CNRS: Fish exploitation in Italy and Sicily during Antiquity

16:00 - Break -

16:30 Rebecca Nicholson, Oxford Archaeology & Mark Robinson, University of Oxford: Fish consumption in Herculaneum

17:00 Sally Grainger, Independent scholar: Garum, liquamen and allec: what’s in a name? Including fish sauce demonstration and introduction to tastings

18:00 Fish sauce tasting and drinks

 

 

Friday 8 September

Eastern perspectives – Another kettle of fish

09:00 Tatiana Theodoropoulou, Equipe de Protohistoire égéenne, ArScAn-UMR 7041: To salt or not to salt: a overview of evidence for processed marine products in Greek antiquity and Aegean traditions

09:30 Efi Ragia, The Greek Open University & Institute for Byzantine Research/ National Hellenic Research Foundation: Marine products as delicacies. The transport and preservation of marine products in Byzantium 10:00 Susan Weingarten, formerly Tel Aviv University: Fish and fish products in late antique Palestine in their social and geographic contexts: archaeology and the talmudic literature

10:30 Ephraim Lytle, University of Toronto: The economics of fishing and saltfish production in the Eastern Mediterranean

11:00 - Break -

 

Plenty more fish – New methodological approaches and laboratory-based methods

11:30 Irit Zohar, Oranim Academic College: Fish cuisine in antiquity: can we identify local fish processing methods and trade?

12:00 Omri Lernau (University of Haifa), Guy Sisma-Ventura (Johannes Gutenberg-Universität Mainz), Thomas Tütken (Johannes Gutenberg-Universität Mainz), Irit Zohar (Oranim Academic College), Andreas Pack (Georg-August-Universität Göttingen), Dorit Sivan (University of Haifa), Ayelet Gilboa (University of Haifa) & Guy Bar-Oz (University of Haifa): Isotopic analysis of sparid teeth – a further indication for trade along the East Mediterranean coast

12:30 Kristine Korzow Richter, University of York: Using the other 90%: ZooMS identification of tunny bones and scales from Mediterranean contexts

13:00 - Lunch -

14:00 Carl Heron, The British Museum & Oliver Craig, University of York: What can the molecular and isotopic analysis of organic residues tell us about the exploitation of marine resources?

14:30 Nicolas Garnier, SAS Laboratory N. Garnier: Looking for ancient fish products through invisible biomolecular residues

15:00 Oliver Craig, University of York: Quantifying the marine contribution to Roman diets: pushing the limits of the bone stable isotope record

15:30 - Break -

 

Making waves? Future directions and discussion

16:00 Dimitra Mylona, Institute for Aegean Prehistory, Study Center for East Crete: Processing of marine resources east and west: varying traditions, technologies and scales across the Mediterranean

16:30 Through the eyes of a biologist – A response by Manos Koutrakis, Hellenic Fisheries Research Institute 17:00 Discussion

18:00 - Drinks -

 

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