133. Taste, meals, and food culture, with Adam Morin

A conversation with Adam Morin (University of Ioannina) about categories of taste, the meal structure, and the food and ingredients that east Romans ate. What foods were prized and what looked down upon? How do we know what they ate? What do we know about individual preferences? The conversation is based on Adam's dissertation, Food and Food Culture in the Byzantine Empire, Seventh to Fifteenth Centuries (Queen's University, 2024).