Food And Drink In Antiquity A Sourcebook
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| Author | : John Donahue |
| Publisher | : |
| Total Pages | : 310 |
| Release | : 2015 |
| Genre | : Civilization, Classical |
| ISBN | : 9781472555670 |
Interest in food and drink as an academic discipline has been growing significantly in recent years. This sourcebook is a unique asset to many courses on food as it offers a thematic approach to eating and drinking in antiquity. For classics courses focusing on ancient social history to introductory courses on the history of food and drink, as well as those offerings with a strong sociological or anthropological approach this volume provides an unparalleled compilation of essential source material. The chronological scope of the excerpts extends from Homer in the Eighth Century BCE to the Roma.
| 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 | : John F. Donahue |
| Publisher | : Bloomsbury Publishing |
| Total Pages | : 360 |
| Release | : 2014-11-20 |
| Genre | : History |
| ISBN | : 1441130985 |
Interest in food and drink as an academic discipline has been growing significantly in recent years. This sourcebook is a unique asset to many courses on food as it offers a thematic approach to eating and drinking in antiquity. For classics courses focusing on ancient social history to introductory courses on the history of food and drink, as well as those offerings with a strong sociological or anthropological approach this volume provides an unparalleled compilation of essential source material. The chronological scope of the excerpts extends from Homer in the Eighth Century BCE to the Roman emperor Constantine in the Fourth Century CE. Each thematic chapter consists of an introduction along with a bibliography of suggested readings. Translated excerpts are then presented accompanied by an explanatory background paragraph identifying the author and context of each passage. Most of the evidence is literary, but additional sources - inscriptional, legal and religious - are also included.
| Author | : John Wilkins |
| Publisher | : John Wiley & Sons |
| Total Pages | : 472 |
| Release | : 2015-06-29 |
| Genre | : Literary Criticism |
| ISBN | : 111887823X |
A Companion to Food in the Ancient World presents acomprehensive overview of the cultural aspects relating to theproduction, preparation, and consumption of food and drink inantiquity. • Provides an up-to-date overview of the study of food inthe ancient world • Addresses all aspects of food production, distribution,preparation, and consumption during antiquity • Features original scholarship from some of the mostinfluential North American and European specialists in Classicalhistory, ancient history, and archaeology • Covers a wide geographical range from Britain to ancientAsia, including Egypt and Mesopotamia, Asia Minor, regionssurrounding the Black Sea, and China • Considers the relationships of food in relation toancient diet, nutrition, philosophy, gender, class, religion, andmore
| Author | : Andrew Dalby |
| Publisher | : Routledge |
| Total Pages | : 426 |
| Release | : 2013-04-15 |
| Genre | : History |
| ISBN | : 1135954291 |
Sensual yet pre-eminently functional, food is of intrinsic interest to us all. This exciting new work by a leading authority explores food and related concepts in the Greek and Roman worlds. In entries ranging from a few lines to a couple of pages, Andrew Dalby describes individual foodstuffs (such as catfish, gazelle, peaches and parsley), utensils, ancient writers on food, and a vast range of other topics, drawn from classical literature, history and archaeology, as well as looking at the approaches of modern scholars. Approachable, reliable and fun, this A-to-Z explains and clarifies a subject that crops up in numerous classical sources, from plays to histories and beyond. It also gives references to useful primary and secondary reading. It will be an invaluable companion for students, academics and gastronomes alike.
| Author | : Peter Garnsey |
| Publisher | : Cambridge University Press |
| Total Pages | : 194 |
| Release | : 1999-04-22 |
| Genre | : History |
| ISBN | : 9780521645881 |
This is the first study of food in classical antiquity that treats it as both a biological and a cultural phenomenon. The variables of food quantity, quality and availability, and the impact of disease, are evaluated and a judgement reached which inclines to pessimism. Food is also a symbol, evoking other basic human needs and desires, especially sex, and performing social and cultural roles which can be either integrative or divisive. The book explores food taboos in Greek, Roman, and Jewish society, and food-allocation within the family, as well as more familiar cultural and economic polarities which are highlighted by food and eating. The author draws on a wide range of evidence new and old, from written sources to human skeletal remains, and uses both comparative historical evidence from early modern and contemporary developing societies and the anthropological literature, to create a case-study of food in antiquity.
| Author | : John Wilkins |
| Publisher | : John Wiley & Sons |
| Total Pages | : 320 |
| Release | : 2009-02-09 |
| Genre | : History |
| ISBN | : 1405154705 |
In Food in the Ancient World, a respected classicist and apractising world-class chef explore a millennium of eating anddrinking. Explores a millennium of food consumption, from c.750 BC to 200AD. Shows the pivotal role food had in a world where it was linkedwith morality and the social order. Concerns people from all walks of life – impoverishedcitizens subsisting on cereals to the meat-eating elites. Describes religious sacrifices, ancient dinner parties anddrinking bouts, as well as exotic foods and recipes. Considers the role of food in ancient literature from Homer toJuvenal and Petronius.
| Author | : Jean-Louis Flandrin |
| Publisher | : Columbia University Press |
| Total Pages | : 642 |
| Release | : 2013-05-21 |
| Genre | : Cooking |
| ISBN | : 023111155X |
When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit? Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.
| Author | : Georgia L. Irby |
| Publisher | : John Wiley & Sons |
| Total Pages | : 1111 |
| Release | : 2019-12-05 |
| Genre | : History |
| ISBN | : 1119100704 |
A Companion to Science, Technology, and Medicine in Ancient Greece and Rome brings a fresh perspective to the study of these disciplines in the ancient world, with 60 chapters examining these topics from a variety of critical and technical perspectives. Brings a fresh perspective to the study of science, technology, and medicine in the ancient world, with 60 chapters examining these topics from a variety of critical and technical perspectives Begins coverage in 600 BCE and includes sections on the later Roman Empire and beyond, featuring discussion of the transmission and reception of these ideas into the Renaissance Investigates key disciplines, concepts, and movements in ancient science, technology, and medicine within the historical, cultural, and philosophical contexts of Greek and Roman society Organizes its content in two halves: the first focuses on mathematical and natural sciences; the second focuses on cultural applications and interdisciplinary themes 2 Volumes
| Author | : Denis Feeney |
| Publisher | : Harvard University Press |
| Total Pages | : 392 |
| Release | : 2016-01-01 |
| Genre | : History |
| ISBN | : 0674496043 |
A History Today Best Book of the Year A Choice Outstanding Academic Title of the Year Virgil, Ovid, Cicero, Horace, and other authors of ancient Rome are so firmly established in the Western canon today that the birth of Latin literature seems inevitable. Yet, Denis Feeney boldly argues, the beginnings of Latin literature were anything but inevitable. The cultural flourishing that in time produced the Aeneid, the Metamorphoses, and other Latin classics was one of the strangest events in history. “Feeney is to be congratulated on his willingness to put Roman literary history in a big comparative context...It is a powerful testimony to the importance of Denis Feeney’s work that the old chestnuts of classical literary history—how the Romans got themselves Hellenized, and whether those jack-booted thugs felt anxiously belated or smugly domineering in their appropriation of Greek culture for their own purposes—feel fresh and urgent again.” —Emily Wilson, Times Literary Supplement “[Feeney’s] bold theme and vigorous writing render Beyond Greek of interest to anyone intrigued by the history and literature of the classical world.” —The Economist
