Details

A Companion to Food in the Ancient World


A Companion to Food in the Ancient World


Blackwell Companions to the Ancient World 1. Aufl.

von: John Wilkins, Robin Nadeau

142,99 €

Verlag: Wiley-Blackwell
Format: EPUB
Veröffentl.: 29.06.2015
ISBN/EAN: 9781118878194
Sprache: englisch
Anzahl Seiten: 480

DRM-geschütztes eBook, Sie benötigen z.B. Adobe Digital Editions und eine Adobe ID zum Lesen.

Beschreibungen

<p><i>A Companion to Food in the Ancient World</i> presents a comprehensive overview of the cultural aspects relating to the production, preparation, and consumption of food and drink in antiquity.</p> <p>• Provides an up-to-date overview of the study of food in the ancient world</p> <p>• Addresses all aspects of food production, distribution, preparation, and consumption during antiquity</p> <p>• Features original scholarship from some of the most influential North American and European specialists in Classical history, ancient history, and archaeology</p> <p>• Covers a wide geographical range from Britain to ancient Asia, including Egypt and Mesopotamia, Asia Minor, regions surrounding the Black Sea, and China</p> <p>• Considers the relationships of food in relation to ancient diet, nutrition, philosophy, gender, class, religion, and more</p>
<p>List of Illustrations viii</p> <p>Notes on Contributors ix</p> <p>Abbreviations xiii</p> <p>Introduction 1<br /><i>John Wilkins and Robin Nadeau</i></p> <p><b>PART 1 Literature and Approaches 17</b></p> <p>1 Food in Greek Literature 19<br /><i>Richard Hunter and Demetra Koukouzika</i></p> <p>2 Athenaeus the Encyclopedist 30<br /><i>Oswyn Murray</i></p> <p>3 Food in Latin Literature 43<br /><i>Matthew Leigh</i></p> <p>4 Cookery Books 53<br /><i>Robin Nadeau</i></p> <p>5 Medical Literature, Diet, and Health 59<br /><i>John Wilkins</i></p> <p>6 Food and Ancient Philosophy 67<br /><i>Paul Scade</i></p> <p>7 Food, Gender, and Sexuality 76<br /><i>Florence Dupont</i></p> <p>8 Class and Power 85<br /><i>Elke Stein</i><i>?]</i><i>Hölkeskamp</i></p> <p>9 The Archaeology of Food Consumption 95<br /><i>Martin Pitts</i></p> <p>10 Roman Food Remains in Archaeology and the Contents of a Roman Sewer at Herculaneum 105<br /><i>Mark Robinson and Erica Rowan</i></p> <p>11 Anthropology and Food Studies 116<br /><i>Sarah Hitch</i></p> <p>12 Art and Images: Feasting in Ancient Greece and Rome 123<br /><i>François Lissarrague</i></p> <p><b>PART 2 Production and Transport 133</b></p> <p>13 Animals, Meat, and Alimentary By?]products: Patterns of Production and Consumption 135<br /><i>Christophe Chandezon</i></p> <p>14 Fish 147<br /><i>Dimitra Mylona</i></p> <p>15 Agriculture 160<br /><i>Geoffrey Kron</i></p> <p>16 Storage and Transport 173<br /><i>Robert I. Curtis</i></p> <p>17 Supplying Cities 183<br /><i>Paul Erdkamp</i></p> <p><b>PART 3 Preparation 193</b></p> <p>18 Men, Women, and Slaves 195<br /><i>Andrew Dalby</i></p> <p>19 Kitchens 206<br /><i>Bradley A. Ault</i></p> <p>20 Baking and Cooking 212<br /><i>Nicolas Monteix</i></p> <p>21 Dining in Ancient Greece 224<br /><i>Pauline Schmitt Pantel</i></p> <p>22 Symposium 234<br /><i>Sean Corner</i></p> <p>23 Royal Feasting 243<br /><i>Konrad Vössing</i></p> <p>24 Roman Dining 253<br /><i>John F. Donahue</i></p> <p>25 Table Manners 265<br /><i>Robin Nadeau</i></p> <p>26 Wine Appreciation in Ancient Greece 273<br /><i>Thibaut Boulay</i></p> <p><b>PART 4 Cultures Beyond Athens and Rome 283</b></p> <p>27 Food, Culture, and Environment in Ancient Asia Minor 285<br /><i>Stephen Mitchell</i></p> <p>28 Food among Greeks of the Black Sea: the Challenging Diet of Olbia 296<br /><i>David Braund</i></p> <p>29 Mesopotamia 309<br /><i>Brigitte Lion</i></p> <p>30 Food in Ancient Egypt 319<br /><i>Pierre Tallet</i></p> <p>31 “Celtic” Food: Perspectives from Britain 326<br /><i>Martin Pitts</i></p> <p><b>PART 5 Food and Religion/Great Food Cultures 335</b></p> <p>32 Sacrifice 337<br /><i>Sarah Hitch</i></p> <p>33 Jewish Meals in Antiquity 348<br /><i>Jordan D. Rosenblum</i></p> <p>34 Food and Dining in Early Christianity 357<br /><i>Dennis E. Smith</i></p> <p>35 Byzantium 365<br /><i>Béatrice Caseau</i></p> <p>36 Medieval Food 377<br /><i>Bruno Laurioux</i></p> <p>37 Food in Antiquity: the Islamic Dimension 383<br /><i>David Waines</i></p> <p>38 The Ideological Foundations of the Food Culture of Pre?]Imperial China 393<br /><i>Françoise Sabban</i></p> <p>Bibliography 403</p> <p>Index 453</p>
"Blackwell's overview of the supplying, cooking, and consumption of edibles in ancient times informs teachers, students, historians, and writers of the minutiae of the food trade." ( <i>CHOICE</i>, 2016)
<p><b>John Wilkins</b> is Professor of Greek Culture at the University of Exeter. His books include <i>Food in Antiquity</i> (1995), <i>Food in the Ancient World</i> (Wiley-Blackwell 2006) and <i>Galien: Sur les facultés des aliments</i> (2013).</p> <b>Robin Nadeau</b> is Assistant Professor of Classical Studies at Thorneloe University College (Laurentian University), Canada, and an Honorary University Fellow at the University of Exeter, UK. He is the author of <i>Les manières de table dans le monde gréco-romain</i> (2010).
<i>A Companion to Food in the Ancient World</i> presents a comprehensive overview of the cultural aspects relating to the production, preparation, and consumption of food and drink in antiquity. Featuring original essays contributed by influential scholars in relevant specialties, essays focus on the history of food, eating, and drinking in antiquity from the time of Homer to the later periods of Islam, Byzantium, and the Mediaeval West. Topics covered include the latest findings related to food in ancient literature; food and its relationship to diet, nutrition, philosophy, gender, class, and power; archaeological and anthropological food studies; the production, transport, and preparation of food; food cultures beyond the Greek and Roman worlds; the role of food in ancient religious practices; and considerations of “great food cultures.” Offering illuminating insights into the role of food in ancient civilizations, <i>A Companion to Food in the Ancient World</i> is an indispensable resource to shape our understanding of the development and influences of culinary culture in the ancient Greco-Roman world and beyond.

Diese Produkte könnten Sie auch interessieren:

King Hammurabi of Babylon
King Hammurabi of Babylon
von: Marc Van De Mieroop
PDF ebook
35,99 €
Magic in the Ancient Greek World
Magic in the Ancient Greek World
von: Derek Collins
PDF ebook
33,99 €
A Companion to Classical Receptions
A Companion to Classical Receptions
von: Lorna Hardwick, Christopher Stray
PDF ebook
44,99 €