Volume 13, Issue 3

Search all Journal of Maritime Archaeology articles

December 2018

The Bountiful Sea: Fish Processing and Consumption in Mediterranean Antiquity. Proceedings of the International Conference Held at Oxford, 6-8 September 2017. Guest Editors: Dimitra Mylona and Rebecca Nicholson

18 articles in this issue

The Bountiful Sea: Fish Processing and Consumption in Mediterranean Antiquity
Angela Trentacoste
Rebecca Nicholson
Dimitra Mylona
Introduction 15 November 2018 Pages: 207 - 217
Fish Products in the Ancient Mediterranean: Smell, Taste and Texture of Flesh in a Conference Hall
Dimitra Mylona
Sally Grainger
Editorial 15 November 2018 Pages: 219 - 224
Cooking and Processing Fish in Antiquity: Questions of Taste and Texture
John Wilkins
Original Paper Open access 15 November 2018 Pages: 225 - 234
Fish and Fish Products in Late Antique Palestine and Babylonia in Their Social and Geographical Contexts: Archaeology and the Talmudic Literature
Susan Weingarten
Original Paper 15 November 2018 Pages: 235 - 245
Garum and Liquamen, What’s in a Name?
Sally Grainger
Original Paper Open access 15 November 2018 Pages: 247 - 261
From the Waters to the Plate to the Latrine: Fish and Seafood from the Cardo V Sewer, Herculaneum
Rebecca Nicholson
Jennifer Robinson
Erica Rowan
Original Paper Open access 21 November 2018 Pages: 263 - 284
Looking for Ancient Fish Products Through Invisible Biomolecular Residues in the Roman Production Vats from the Atlantic Coast
Nicolas Garnier
Dario Bernal-Casasola
Inês Vaz Pinto
Original Paper 26 November 2018 Pages: 285 - 328
The Baelo Claudia Paradigm: The Exploitation of Marine Resources in Roman Cetariae
D. Bernal-Casasola
J. A. Expósito
J. J. Díaz
Original Paper 15 November 2018 Pages: 329 - 351
Methods of Enquiry: Reconstructing Ancient Marine Resource Exploitation in the Western Maghreb
Athena Trakadas
Original Paper 15 November 2018 Pages: 353 - 376
Fish Processing in Italy and Sicily During Antiquity
Emmanuel Botte
Original Paper 15 November 2018 Pages: 377 - 387
To Salt or Not to Salt: A Review of Evidence for Processed Marine Products and Local Traditions in the Aegean Through Time
Tatiana Theodoropoulou
Original Paper 15 November 2018 Pages: 389 - 406
The Economics of Saltfish Production in the Aegean During the Classical and Hellenistic Periods
Ephraim Lytle
Original Paper 15 November 2018 Pages: 407 - 418
Fish Processing in the Mediterranean: Varying Traditions, Technologies and Scales of Production with Particular Reference to the Eastern Mediterranean
Dimitra Mylona
Original Paper 15 November 2018 Pages: 419 - 436
Fish and Fishing in the Roman World
Annalisa Marzano
Original Paper Open access 05 July 2018 Pages: 437 - 447
The Circulation, Distribution and Consumption of Marine Products in Byzantium: Some Considerations
Efi Ragia
Original Paper 15 November 2018 Pages: 449 - 466
Manilius and the Logistics of Salting in the Roman World
Benedict Lowe
Original Paper 15 November 2018 Pages: 467 - 480
Salt and Fish Processing in the Ancient Mediterranean: A Brief Survey
Cristina Carusi
Original Paper 15 November 2018 Pages: 481 - 490
Post-script: Through the Eyes of a Biologist or How the Past Can Guide Us to the Future—Thoughts on the Management of Fisheries in the Mediterranean
E. T. Koutrakis
Original Paper 15 November 2018 Pages: 491 - 497

Volume 13, Issue 3

The Bountiful Sea: Fish Processing and Consumption in Mediterranean Antiquity

Fish Products in the Ancient Mediterranean: Smell, Taste and Texture of Flesh in a Conference Hall

Cooking and Processing Fish in Antiquity: Questions of Taste and Texture

Fish and Fish Products in Late Antique Palestine and Babylonia in Their Social and Geographical Contexts: Archaeology and the Talmudic Literature

Garum and Liquamen, What’s in a Name?

From the Waters to the Plate to the Latrine: Fish and Seafood from the Cardo V Sewer, Herculaneum

Looking for Ancient Fish Products Through Invisible Biomolecular Residues in the Roman Production Vats from the Atlantic Coast

The Baelo Claudia Paradigm: The Exploitation of Marine Resources in Roman Cetariae

Methods of Enquiry: Reconstructing Ancient Marine Resource Exploitation in the Western Maghreb

Fish Processing in Italy and Sicily During Antiquity

To Salt or Not to Salt: A Review of Evidence for Processed Marine Products and Local Traditions in the Aegean Through Time

The Economics of Saltfish Production in the Aegean During the Classical and Hellenistic Periods

Fish Processing in the Mediterranean: Varying Traditions, Technologies and Scales of Production with Particular Reference to the Eastern Mediterranean

Fish and Fishing in the Roman World

The Circulation, Distribution and Consumption of Marine Products in Byzantium: Some Considerations

Manilius and the Logistics of Salting in the Roman World

Salt and Fish Processing in the Ancient Mediterranean: A Brief Survey

Post-script: Through the Eyes of a Biologist or How the Past Can Guide Us to the Future—Thoughts on the Management of Fisheries in the Mediterranean

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