Dining Posture In Ancient Rome
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| Author | : Matthew B. Roller |
| Publisher | : Princeton University Press |
| Total Pages | : 245 |
| Release | : 2017-11-21 |
| Genre | : History |
| ISBN | : 1400888247 |
What was really going on at Roman banquets? In this lively new book, veteran Romanist Matthew Roller looks at a little-explored feature of Roman culture: dining posture. In ancient Rome, where dining was an indicator of social position as well as an extended social occasion, dining posture offered a telling window into the day-to-day lives of the city's inhabitants. This book investigates the meaning and importance of the three principal dining postures--reclining, sitting, and standing--in the period 200 B.C.-200 A.D. It explores the social values and distinctions associated with each of the postures and with the diners who assumed them. Roller shows that dining posture was entangled with a variety of pressing social issues, such as gender roles and relations, sexual values, rites of passage, and distinctions among the slave, freed, and freeborn conditions. Timely in light of the recent upsurge of interest in Roman dining, this book is equally concerned with the history of the body and of bodily practices in social contexts. Roller gathers evidence for these practices and their associated values not only from elite literary texts, but also from subelite visual representations--specifically, funerary monuments from the city of Rome and wall paintings of dining scenes from Pompeii. Engagingly written, Dining Posture in Ancient Rome will appeal not only to the classics scholar, but also to anyone interested in how life was lived in the Eternal City.
| Author | : John Wilkins |
| Publisher | : John Wiley & Sons |
| Total Pages | : 484 |
| Release | : 2015-06-29 |
| Genre | : Literary Criticism |
| ISBN | : 1118878191 |
A Companion to Food in the Ancient World presents a comprehensive overview of the cultural aspects relating to the production, preparation, and consumption of food and drink in antiquity. • Provides an up-to-date overview of the study of food in the ancient world • Addresses all aspects of food production, distribution, preparation, and consumption during antiquity • Features original scholarship from some of the most influential North American and European specialists in Classical history, ancient history, and archaeology • Covers a wide geographical range from Britain to ancient Asia, including Egypt and Mesopotamia, Asia Minor, regions surrounding the Black Sea, and China • Considers the relationships of food in relation to ancient diet, nutrition, philosophy, gender, class, religion, and more
| Author | : Soham Al-Suadi |
| Publisher | : Bloomsbury Publishing |
| Total Pages | : 413 |
| Release | : 2019-02-21 |
| Genre | : Religion |
| ISBN | : 0567666417 |
This handbook situates early Christian meals in their broader context, with a focus on the core topics that aid understanding of Greco-Roman meal practice, and how this relates to Christian origins. In addition to looking at the broader Hellenistic context, the contributors explain the unique nature of Christian meals, and what they reveal about early Christian communities and the development of Christian identity. Beginning with Hellenistic documents and authors before moving on to the New Testament material itself, according to genre - Gospels, Acts, Letters, Apocalyptic Literature - the handbook culminates with a section on the wider resources that describe daily life in the period, such as medical documents and inscriptions. The literary, historical, theological and philosophical aspects of these resources are also considered, including such aspects as the role of gender during meals; issues of monotheism and polytheism that arise from the structure of the meal; how sacrifice is understood in different meal practices; power dynamics during the meal and issues of inclusion and exclusion at meals.
| Author | : Shanshan Wen |
| Publisher | : BRILL |
| Total Pages | : 335 |
| Release | : 2022-06-27 |
| Genre | : History |
| ISBN | : 9004516875 |
Communal Dining in in the Roman West explores why the practice of privately sponsored communal dining gained popularity in certain parts of the Western Roman Empire for almost 300 years. This book brings together 350 Latin inscriptions to examine the benefactors and beneficiaries, the geographical and chronological distributions, and the relationship between public and collegial dining practices. It argues that food-related euergetism was a region-specific phenomenon which was rooted in specific social and political cultures in the communities of Italy, Baetica and Africa Proconsularis. The region-specific differences in political cultures and long-term changes in these cultures are key to understanding not only the long persistence of this practice but also its ultimate disappearance.
| Author | : Lynn Cohick |
| Publisher | : Baker Academic |
| Total Pages | : 352 |
| Release | : 2009-11-01 |
| Genre | : Religion |
| ISBN | : 1441207996 |
Lynn Cohick provides an accurate and fulsome picture of the earliest Christian women by examining a wide variety of first-century Jewish and Greco-Roman documents that illuminate their lives. She organizes the book around three major spheres of life: family, religious community, and society in general. Cohick shows that although women during this period were active at all levels within their religious communities, their influence was not always identified by leadership titles nor did their gender always determine their level of participation. The book corrects our understanding of early Christian women by offering an authentic and descriptive historical picture of their lives. Includes black-and-white illustrations from the ancient world.
| Author | : John F. Donahue |
| Publisher | : Bloomsbury Publishing |
| Total Pages | : 310 |
| Release | : 2014-11-20 |
| Genre | : History |
| ISBN | : 1441122230 |
Amid growing interest in food and drink as an academic discipline in recent years, this volume is the first to provide insight into eating and drinking by focusing on what the ancients themselves actually had to say about this important topic. A thorough and varied sourcebook, it is structured thematically and is a unique asset to any course on food and foodways. The chronological scope of the material extends from Greece of the 8th century BCE to the Late Roman Empire of the 4th century CE. Each chapter consists of an introduction along with a concluding bibliography of suggested readings. The excerpts themselves, rendered in clear and readable English that remains faithful to the original Latin or Greek, are set in their proper social and historical context, with the author of each passage fully identified. An unparalleled compilation of essential source material for Classics courses and with a wide range of evidence, drawing upon literary, inscriptional, legal and religious testimony, Food and Drink in Antiquity will also be particularly well suited to the interdisciplinary focus of modern food studies.
| Author | : David L. Thurmond |
| Publisher | : BRILL |
| Total Pages | : 286 |
| Release | : 2016-12-05 |
| Genre | : History |
| ISBN | : 9004334599 |
David L. Thurmond’s From Vines to Wines in Classical Rome is the first general handbook on winemaking in Rome in over 100 years. In this work, Thurmond surveys the biology of the vine, the protohistory, history, viticulture, winemaking, distribution and modes of consumption of wine in classical Rome. He uses a close reading of the relevant Latin texts along with a careful survey of relevant archaeology and comparative practices from modern viticulture and oenology to elucidate this essential element of Roman culture.
| Author | : Paul Erdkamp |
| Publisher | : Bloomsbury Publishing |
| Total Pages | : 265 |
| Release | : 2014-05-22 |
| Genre | : History |
| ISBN | : 1350995355 |
From Archaic Greece until the Late Roman Empire (c. 800 BCE to c. 500 CE), food was more than a physical necessity; it was a critical factor in politics, economics and culture. On the one hand, the Mediterranean landscape and climate encouraged particular crops – notably cereals, vines and olives – but, with the risks of crop failure ever-present, control of food resources was vital to economic and political power. On the other hand, diet and dining reflected complex social hierarchies and relationships. What was eaten, with whom and when was a fundamental part of the expression of one's role and place in society. In addition, symbolism and ritual suffused foodstuffs, their preparation and consumption. A Cultural History of Food in Antiquity presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.
| Author | : Charles H. Cosgrove |
| Publisher | : Cambridge University Press |
| Total Pages | : 459 |
| Release | : 2022-12-01 |
| Genre | : History |
| ISBN | : 100920484X |
This is a captivating story of music-making at social recreations from Homeric times to the age of Augustine. It tells about the music itself and its purposes, as well as the ways in which people talked about it, telling anecdotes, picturing musical scenes, sometimes debating what kind of music was right at a party or a festival. In straightforward and engaging prose, the author covers a remarkably broad history, providing the big picture yet with vivid and nuanced descriptions of concrete practices and events. We hear of music at aristocratic parties, club music, people's music-making at festivals, political uses of music at the court of Alexander the Great and in the public banquets of Roman emperors in the Colosseum, opinions of music-making at social meals from Plato to Clement of Alexandria, and much more, making the book a treasure-trove of information and a fascinating journey through ancient times and places.
| Author | : Ray Laurence |
| Publisher | : Bloomsbury Publishing |
| Total Pages | : 262 |
| Release | : 2010-09-30 |
| Genre | : History |
| ISBN | : 1441182071 |
In what may be the most in-depth study yet published of a film star's body of work, Susan Hayward charts the career of Simone Signoret, one of the great Frech actresses of the 20th Century.Signoret- who won an Oscar in 1960 for her performance in Room at the Top- was a key figure in French cinema for 40 years. But it is not so much her longevity that impresses, as it is the quality of work she produced as her career progressed. She started out as a stunningly beautiful woman, winning major international awards five times for her roles, and yet was only moderately in demand during those years. From the 1960s onwards, when her looks began to decline significantly, Signoret was in greater demand, and produced most of her output. She insisted on playing roles consonant with her real age, and often chose to play roles that portrayed wher as even more ugly than she had become.Simore Signoret: The Star as Cultural Sign is a remarkable achievement, a labor of love from one of the world's leading scholars of French cinema.
