The Bountiful Sea: Fish processing and consumption in Mediterranean antiquity – 6-8 September 2017 – Ioannou Centre, University of Oxford

The Bountiful Sea: Fish processing and consumption in Mediterranean antiquity

6-8 September 2017

Ioannou Centre, University of Oxford

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!).

Programme:

Wednesday 6 September – Keynote lecture & Roman Seafood Tasting Dinner

  • Keynote lecture by John Wilkens (University of Exeter): ‘Cooking and processing fish in antiquity: questions of taste and texture’
  • The talk will be followed by a short drinks reception before adjourning to the Ashmolean Museum for a Roman seafood tasting dinner, where participants will reinforce their new knowledge by experiencing the taste and texture of ancient fish recipes for themselves. Sample menu: http://oxrep.classics.ox.ac.uk/oxrep/img/content/Sponsors/OxfordFish_webmenu.pdf

Thursday 7 – Friday 8 September

Call for Posters now open. See website for details.

Registration options [NOW OPEN]

1) Registration for the complete academic and culinary programme (Wednesday 6 – Friday 8 September).

2) Registration for the Opening Evening only (Keynote & Roman tasting dinner, Wednesday 6 September).

Further details are available on our website: http://oxrep.classics.ox.ac.uk/pages/thebountifulsea/

Please get in touch with any questions: fish@classics.ox.ac.uk

We hope you can join us!

Angela Trentacoste (on behalf of the organisers)

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