Institut français
d’archéologie orientale - Le Caire

Food and Drink International Conference

International Conference

Continuities and Transitions:

Approaches to Studying Food and Drink in Egypt and Sudan

Cairo, Egypt, March 21-23, 2018 
 
Conf Food and Drink
 
B_Eve_FB
 
The conference:

The Institut français d'archéologie orientale and Polish Centre of Mediterranean Archaeology Research Center in Cairo are organising an international conference on food and drink in Egypt and Sudan throughout history, focusing on the continuity and innovations that have occurred at times of change.

Whether political, religious, cultural or environmental, drastic transformations have often left their mark on food. They affected available ingredients, how they were prepared and consumed, and even people’s attitude towards certain items. The conference will aim to question notions of continuity in both Egyptian and Sudanese cuisines, focusing on shifts observed in food and drink as a result of times of transitioning.

Presented papers will not only cover a wide geographical and temporal range, but are interdisciplinary, highlighting the diverse methodologies and datasets that can be used to study food and drinkways.

By including both Egypt and Sudan together, the meeting will allow scholars to reflect on (dis)similarities on continuities and traditions between these neighbouring countries.

Registration at foodconference2018@uw.edu.pl

Deadline for registration March 7, 2018

On the margine of the conference, Professor Salima Ikram, Distinguished Professor of Egyptology at the American University in Cairo, will be giving a public lecture on the subject of “Feasts Fit for Pharaohs: Food and Drink in Ancient Egypt” at the IFAO, Wednesday, 21st March, 2018 at 6 p.m.

Download the complete programme of the conference

 

List of Talks and Posters

Agata BEBEL (1) and Anna WODIŃSKA (2): Reconstruction of Baking Process Based on Depictions in the Old Kingdom Tombs

(1)  Department of Bioarchaeology, Institute of Archaeology, University of Warsaw (2)  Department of Archaeology of Egypt and Nubia, Institute of Archaeology, University of Warsaw

Alexandra KONSTANTINIDOU: Monastic Delicacies: Exploring the Notion of “Tasty” in the Meals of Egyptian Monks

Hellenic Ministry of Culture, Greece

Almoatz-bellah ELSAID (1); Nessrin KHARBOUSH (2); Hussein KAMAL (3), Osama ABOELKHAIR (4): A Historical and Scientific Study for Pottery Jar of Tutankhamun Collection Used to Preserve Lentil Seeds

(1) Conservator at Grand Egyptian Museum, Egypt (2) Head of Inorganic Lab, Grand Egyptian Museum, Egypt; (3) General Director of Conservation, Grand Egyptian Museum; (4) General Director of Conservation Affairs, Grand Egyptian Museum, Egypt

Amr SHAHAT (1); Victoria JENSEN (2): Doum, Dates and Cereals...: Establishing Archaeologies of Interaction Between Egypt and the African Nile basin, Paleoethnobotanical Approach
(1)University of California Los Angeles; (2) UC Berkeley

Andrea MANZO: Banquet at Mahal Teglinos (Sudan, 3rd-2nd millennia BC). Local Recipes and Imported Delicatessen in Protohistoric Eastern Sudan

Associate Professor,  Nubian and Ethiopian Archaeology and Ancient History,  Department of Asian, African and Mediterranean Studies, University of Naples "L'Orientale"

Claire NEWTON (1); Alain DELATTRE (2); Laurent BAVAY (3): Food Connections in Upper Egypt in the Eighth Century AD: a View from a Hermits’ Hill
 (1) UQAR; (2) EPHE, ULB; (3) IFAO, ULB

Darlene BROOKS-HEDSTROM: Thinking About Monastic Food: Theory, Practice, and the Archaeology of Spatial Design
Professor & Chair of History, Director of Archaeology, Wittenberg University, Springfield, Ohio

Dorota Dzierzbicka: Food and Drink at the Monastery on Kom H in Old Dongola, Sudan
Institute of Archaeology, University of Warsaw

Eslam SALEM(1); Ayman ABDELHAKIM(2); Mahmoud HEWEDI(3): Heritage of Meat Products in Nubia Region: Past and Present
(1)Assistant lecturer, Tourism Guidance Department, Faulty of Tourism and Hotels, Fayoum University, Egypt; (2) Lecturer, Hotel Studies Department, Faulty of Tourism and Hotels, Fayoum University, Egypt; (3) Professor, Hotel Studies Department, Faulty of Tourism and Hotels, Fayoum University, Egypt

Gabriel M. ROSENBAUM: Egypt's National Dish: Fūl, Egyptian Identity and Their Reflection in Modern Egyptian Literature
The Hebrew University of Jerusalem & The Israeli Academic Center in Cairo

Gillian PYKE: Food Management at a Monastic Household in the Wadi al-Natrun: The Ceramic Evidence

Yale University

Heba Mahmoud SAAD: Street Food and Nourishment of the Poor during the Mamluk Era
Faculty of Tourism and Hotels, Alexandria University

Joanna DĘBOWSKA-LUDWIN (1) and Karolina Rosinska-Balik (2): Food and drinks in the Early Egyptian Funeral tradition – the Case of Tell el-Farkha

(1-2) Institute of Archaeology, Jagiellonian University in Krakow, Poland

Johanna SIGL: Times of Exchange – Greco-Roman Influences on the Cuisine of the Inhabitants of Syene, Modern Aswan
German Archaeological Institute Cairo

Johanna SIGL and Claire MALLESON: Fish and Fodder: the Alternative Food Supply Chain Found on Elephantine Island

(1-2) DAI Kairo excavations on Elephantine Island, Aswan, Egypt

Julie MARCHAND: Cooking & Drinking in Egypt during Early Medieval Centuries: a Time of Changes on the Table & in the Kitchen

HiSoMA – CNRS, France

Laura REMBART: The Impact of the Hellenistic and Roman World on Eating and Drinking Habits in Upper Egypt. Changes in the Local Repertoire of forms of Syene, Aswan
Austrian Archaeological Institute

Mennat-Allah EL DORRY: Forbidden, Sprouted, Stewed: An Archaeobotanical and Historical Overview of Fava Beans in Egypt
IFAO, PCMA


Maria Rosa Guasch-Jané: Multidisciplinary Study on the Ancient Egyptian Wine Production
Mondres Pharaoniques (UMR 8167‘Orient et Méditerranée’), University Paris-Sorbonne

Nada Adel Mohammed OSMAN: Milk in Nutritional Manufactures
MA. Researcher in Ancient Egyptian History, Alexandria University

Nadia SHOHOUMI: Food and Ritual. An Anthropological Perspective

Ethno-archaeologist and researcher; German and Austrian Archaeological Institutes in Cairo

Nicolas MORAND (1); Sébastien LEPETZ (2); Benoît CLAVEL (3): Meat and Fish Consumption in Ptolemaic Alexandria: Zooarchaeological Evidence from Necropolis and Settlements

(1) Muséum National d’Histoire Naturelle (MNHN, UMR 7209, Paris) / IFAO, Le Caire; (2) Research supervisor, CNRS, UMR 7209, France; (3) Research officer, CNRS, UMR 7209, France

Nivin El ASDOUDI: The Fadija Cuisine Before and After the Relocation
Alexandria University

Omar FODA: Star of the Nile: How Stella Became the Beer of Egypt, 1882-1980

George Washington University Library

Paulina LEWICKA: Food as Therapy. Aspects of Medical Discourse of Mamluk and Early-Post Mamluk Egypt (13th-17th centuries)
University of Warsaw

Philippa RYAN: Cultivating Nile Islands: Agriculture and Land-use at New Kingdom Amara West (1300 -1070 BC) and perspectives from present-day Ernetta Island

British Museum, London

Rania Y. MERZEBAN: “Every Friend with Whom I Drank and Ate”
Associate Professor, Faculty of Tourism and Hotels, Alexandria University

Richard REDDING (1); Claire MALLESON (2): The Big Question: How Were the Pyramids Built? The Answer: By Well Fed People…!

(1-2) Ancient Egypt Research Associates

Rim SALEH: Cooking and Storing Food Among the «Commoners» in Graeco-Roman Egypt

PhD student at Lyon 2 University

Robert J. STRAK (1); Joanna CIESIEKA (2): Dietary Transgressions? An Investigation of Diet among the Monks of Ghazali, Sudan
(1) McMaster University; (2) Institute of Archaeology, University of Warsaw

Salima IKRAM: Feasts Fit for Pharaohs: Food and Drink in Ancient Egypt (Evening Public Lecture)

Distinguished Professor of Egyptology at the American University in Cairo

Sarah Fathallah GAARA: Foods, Banquets and Sweets of Mawlid al-Nabi Festival in Egypt
Teaching Assistant, Ain Shams University, Faculty of Arts, Tourism Guidance Department

Shahira MEHREZ: Culinary Infrastructure and Traditions in Early 20th Century Cairo Mansions: In Addendum, a List of Some of  “the Lost Recipes of the Notables of Egypt”

Independent Researcher, Cairo

Stephen J. DAVIS: The Politics and Local Practice of Food Distribution at the Shenoutean Women’s Monastery at Atripe: Textual and Archaeological Evidence from the Fifth to the Early Seventh Century

Yale University

Stephen WOOTEN: The Development of an Agrarian Foodway on the West African Savanna: A Comparative Perspective on Egyptian and Sudanese Culinary Dynamics

University of Oregon

Tamar CHEISHVILI (1); Ketevan GARDAPKHADZE (2): African Origin Culinary Terms according to De Re Coquinaria

(1-2) Lecturer, Tbilisi State University, Georgia

Stephen BUCKLEY (1); Joann FLETCHER (2); Cynthianne SPITERI (3); Philipp STOCKHAMMER (4): Ancient Diets in Egypt and Sudan: a Direct Biochemical Approach

(1) Eberhard Karls Universität Tübingen, Germany; Department of Archaeology, University of York, United Kingdom; (2) Department of Archaeology, University of York, United Kingdom; (3) Eberhard Karls Universität Tübingen, Germany; (4) Ludwig-Maximilians-Universität München, Institut für Vor- und Frühgeschichtliche Archäologie und Provinzialrömische Archäologie, München, Germany; Max Planck Institute for the Science of the Human History, Jena, Germany

Ulrike NOWOTNICK: Meroitic Kitchens

German Archaeological Institute, Berlin

Valérie ANGENOT: Eating in Ancient Egypt: Semiotics of an Iconographic Absence
Université du Québec à Montréal, departments of Semiotics and Art History Université Libre de Bruxelles, departments of Philosophy / Visual Studies and Art History