Dear colleagues,
Next spring (29 April - 1 May 2010) an "International Congress on
Archaeological Sciences in the Eastern Mediterranean and the Near East
(ASEMNE)" will take place in Paphos, Cyprus (http://www.cbrl.org.uk/pdf/ASEMNE_FirstCall.pdf).
We are organizing in this framework a session entitled
"Dietary habits and cooking practices", whose scope is introduced below.
We would be happy when you would be interested by our approach and would
like to invite you to take part to the session.
Please, let us know if you would like to participate and if we may
include your name in a preliminary list of speakers. In this case we
would be grateful for you to send a provisional title by November 9th.
Please do not hesitate to contact us with any queries you may have.
We are looking forward hearing from you,
Best regards,
Emmanuelle Vila, Françoise Le Mort, Yona Waksman, Jean-Denis Vigne
Session proposal (ASEMNE)
"Dietary habits and cooking practices"
Françoise Le Mort (1), Emmanuelle Vila (1), Yona Waksman (2), Jean-Denis
Vigne(3),
(1) Centre National de la Recherche Scientifique, UMR 5133 – Archéorient
: environnements et sociétés de l’Orient ancien, Maison de l’Orient et
de la Méditerranée – Jean Pouilloux, 69365 Lyon Cedex 07, France,
[log in to unmask], [log in to unmask]
(2) Centre National de la Recherche Scientifique, UMR 5138 –
Archéométrie et archéologie : origine, datation et technologie des
matériaux, Maison de l’Orient et de la Méditerranée – Jean Pouilloux,
69365 Lyon Cedex 07, France, [log in to unmask]
(3) Centre National de la Recherche Scientifique, UMR 7209 -
Archéozoologie, archéobotanique : sociétés, pratiques et environnements,
Muséum National d’Histoire Naturelle, 75005 Paris, France, [log in to unmask]
Food and its history have multiple aspects. Exploitation of food
resources and strategies for the acquisition of food, either animal or
vegetable, the beginnings of animal husbandry and agriculture and the
choice of production, the management of animals or the cultivation
practices, the food preferences (e.g., species, age of animals, types of
meat), the process of food preparation etc., are linked to technical
developments and innovations as well as to cultural changes.
The aim of this session is to gather specialists who work on food from
all periods – with different disciplinary approaches (i.e., ceramology,
archaeozoology, archaeobotany, anthropology, etc.) – to address this
common theme. All aspects of the "chaîne opératoire" can be addressed,
from the choice and acquisition of food – animal and vegetable – to the
impact of food on the health of human populations, through the ceramics
used for cooking.
The purpose of this conceptually and temporally broad session is to
confront prospects and pool information about practical and technical
aspects of human consumption since the beginning of sedentarity. These
multidisciplinary approaches are still rare in the eastern
Mediterranean, especially for the historical periods.
While introducing new data and advanced methods (e.g., morphometrics,
genetics and palaeogenetics, isotopic analyses, chemical analyses of
residues) – some of which are common to several disciplines – the
purpose is to generate exchanges between the various fields with the
intention of better integrating data from usually very specialized
approaches into the common reflection on food.
<http://www.cbrl.org.uk/pdf/ASEMNE_FirstCall.pdf>
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