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
- Two full days of academic papers, with fish sauce demonstrations and tastings. Papers will present archaeological and historical data from across the eastern and western Mediterranean and include scientific contributions on isotopes, ZooMS, and residue analyses. View the programme: BountifulSea_Programme_July2017.pdf
Call for Posters now open. See website for details.
Registration closes 22 August
Registration options:
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)
