Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean. Numismatique five-colored finches and other exotic

five-colored finches and other exotic species in colorful colors

Atget calls himself an author-editor: his absolute mastery of framing

The book published on the occasion of this retrospective allows us to rediscover his work but above all to deepen our knowledge of it by placing it in a historical context where exchanges were intense and rich

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Gisèle Hadji-Minaglou

Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean. Numismatique five-colored finches and other exoticIntroduction Sally Grainger Recipe: Vegetable pickle with oinogaron Sylvie Yona Waksman Introduction. The POMEDOR project People, pottery and food in the medieval Eastern Mediterranean Andrew Dalby The making of the Byzantine dinner, by a participant observer Cyprus and the Levant Sally Grainger Recipe: Light fish and seafood broth (monokythron) Philippe Trlat From Lake Limassol to the tables of Nicosia: fisheries and fish consumption in Cyprus under