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Last Supper in Pompeii
11 April, 2019 @ 19:30 - 21:30
The President and Committee of the Oxford University Society of Paris are pleased to invite our members and guests to aÂ dinnerÂ which will be addressed by:Â Dr. Paul Roberts, Â Sackler Keeper of Antiquities at the Ashmolean Museum and governing body Fellow of Wolfson Oxford, MA Cantab (Downing 1980)Â on the subject of the exhibition he is curating:Â “Last Supper in Pompeii“Â onÂ Thursday,Â 11thÂ April,Â 2019 at 19:30Â atÂ Les Noces de Jeannette,Â corner ofÂ 14 rue FavartÂ and 9 rue d’Amboise, 2Ã¨meÂ (MÂ°s Richelieu Drouot, OpÃ©ra; RER Auber)
Dr. Robertsâ€™s research interests focus on the archaeology and art of the Classical Mediterranean, in particular the day-to-day lives of ordinary people, from 4th.century BC to 6th. century AD. He has excavated in Britain, Greece, Libya, Turkey and in particular Italy, where he directs excavations in the Sabine hills near Rome and near Campobasso in Molise. The exhibition Paul is curating, which will be held at the Ashmolean from July of this year until January 2020, will demonstrate the important role of food and drink in Roman society, from dining to religion.Â New research from Oxford and Italy has unveiled secrets from vineyards, graves and even the people of Pompeii themselves; and Paul will illustrate his talk with slides.
The price of the three-course dinner, â‚¬55pp for members and their guests (â‚¬65pp for non-members and their guests), includes anÂ apÃ©ritif, red and white wines, mineral water, coffee or tea.
If you would like to attend, please complete the attached registration formÂ and return it to email@example.com at the latest by Friday, 5th. April, 2019
- Â Â Â Â Â Â Â Â either indicating your payment by bank transfer,
- Â Â Â Â Â Â Â Â or indicating that youâ€™re also sending a hard copy of it with your cheque to Carol Amouyel Kent, 16 avenue de la Grande ArmÃ©e, 75017 Paris.
Â The Oxford Society looks forward to seeing as many of us as possible for what should be a fascinating journey back in time to Ancient Roman cuisine while we enjoy 21stÂ century fare.