This event is online-only via Microsoft Teams. To participate, please use this link.
Programme
- 10.00h: Opening and introduction to BrIAS Prof. Dr. em. Frank Deconinck, BrIAS co-Director
- 10.15u: Wild plant use and consumption in the Ancient World. Historical and archaeobotanical perspectives on an underrepresented resource. Dr. ir. Frits Heinrich, Social and Cultural Food Studies (FOST), Vrije Universiteit Brussel (VUB), Belgium / BrIAS Academic co-Director.
- 10.40h: Bromus secalinus : weed, « near-crop », or occasional food resource? Investigation based on 338 case studies in northern France, from 1325 BC to 1500 AD Prof. Dr. Véronique Matterne CNRS/Muséum national d'Histoire naturelle Paris, France, M. Derreumaux, B. Pradat, P. Luccioni, M.-P. Ruas & F. Toulemonde.
- 11.05h: „Nim dürre Schlehen/koch sie in Wasser….“ Wild plant use in recipes of late medieval and early modern cooking books compared to the archaeobotanical evidence. Dr. Julian Wiethold, Inrap Grand Est, Centre des recherches archéologiques de Metz, Laboratoire archéobotanique. France.
- 11.30h: Biodiversity and culinary use of edible wild plants in Apulia, Italy Prof. Dr. Antonella Pasqualone, Department of Soil, Plant and Food Science (DISSPA), University of Bari, Italy
- 11.55h: Field to fork: wild food plants in the ethnobotany of the Catalan-language territories (Europe). Prof. Dr. Joan Vallès, Laboratori de Botànica – Unitat associada CSIC, Facultat de Farmàcia i Ciències de l’Alimentació - Institut de la Biodiversitat IRBio, Universitat de Barcelona / Secció de Ciències Biològiques, Institut d’Estudis Catalans, Barcelona, Airy Gras, Teresa Garnatje, Montse Parada.
- 12.20h: Wild Plants as an Essential Human Food during the Conflict in Syria Naji Sulaiman, PhD Candidate, Department of Crop Sciences and Agroforestry, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague.
- 12.45h: How Iraqi is the wild plant portion of the Mediterranean Diet? Shifting geographies of dietary systems using ethnobotanical data Prof. Dr. Andrea Pieroni, University of Gastronomic Sciences, Pollenzo, Italy
- 13.10h - 13.55h: Roundtable and discussion
- 13.55h - 14.00h: Closing statement