While the Classic symposium is abundantly documented by written and iconographic sources, and while the subject of alimentation during Antiquity has been explored by numerous scholars under the consumption point of view, very few has been done yet on the question of the preparation of food in the domestic sphere.
This question leads to numerous questions that need to be explored, from the architectural space where the food transformation takes place, to the actors of this preparation, their instrumentum and their gestures.
Such a subject has to be treated by an interdisciplinary approach and a continuous dialog between specialists in architecture, pottery, archaeobotany, archaeozoology, archaeometry and philology.
Within the process of elaboration of the ArchCook / Archaeology of Cooking in Ancient Greece project, we propose a round-table with two purposes: creating a positive context of meeting and exchanges and defining with more accuracy the problematics of ArchCook. With this event, open to the entire scientific community, we expect participants to share their methods and approaches on the question of cooking and alimentation.