Economy of animal flesh food in Asia Minor (323BC-305AD)

This project aims to understand how meat and fish were produced, distributed and consumed in Asia Minor (modern Turkey) between 323 BC and 305 AD. More specifically, this work focuses on three case studies: Ephesus which is an important port, the Cibyratis which is a region of great plains and Lycia which is a mountainous region. This work is based mainly on epigraphic sources written mostly in ancient Greek. These texts, mainly written on stone, are extremely important for the historian as they provide a variety of information on civic and religious life in the ancient Greek world, notably on the organisation of religious cults, on animal sacrifices, on the transport of goods, on commercial life or on the infrastructures linked to the sale of animal food. The detailed study of these documents will allow us to determine the species of animals consumed and to observe if there are differences according to the regions. More broadly, we will be able to better understand the commercial distribution of these products: certain meats or fish are not farmed in certain regions and are therefore exported. This raises administrative issues (customs controls, taxes, etc.) but also technical problems, as these products, being highly perishable, must be preserved. Finally, the sale of meat and fish also raises political questions because the products are sold on the markets and the city must control the transactions to avoid abuse. This project will thus make an important contribution to economic history, but also to the history of food.

This project aims to understand how meat and fish were produced, distributed and consumed in Asia Minor (modern Turkey) between 323 BC and 305 AD. More specifically, this work focuses on three case studies: Ephesus which is an important port, the Cibyratis which is a region of great plains and Lycia which is a mountainous region. This work is based mainly on epigraphic sources written mostly in ancient Greek. These texts, mainly written on stone, are extremely important for the historian as they provide a variety of information on civic and religious life in the ancient Greek world, notably on the organisation of religious cults, on animal sacrifices, on the transport of goods, on commercial life or on the infrastructures linked to the sale of animal food. The detailed study of these documents will allow us to determine the species of animals consumed and to observe if there are differences according to the regions. More broadly, we will be able to better understand the commercial distribution of these products: certain meats or fish are not farmed in certain regions and are therefore exported. This raises administrative issues (customs controls, taxes, etc.) but also technical problems, as these products, being highly perishable, must be preserved. Finally, the sale of meat and fish also raises political questions because the products are sold on the markets and the city must control the transactions to avoid abuse. This project will thus make an important contribution to economic history, but also to the history of food.