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Food And Society In Classical Antiquity
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Book Synopsis Food and Society in Classical Antiquity by : Peter Garnsey
Download or read book Food and Society in Classical Antiquity written by Peter Garnsey and published by Cambridge University Press. This book was released on 1999-04-22 with total page 194 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Cities, Peasants and Food in Classical Antiquity by : Peter Garnsey
Download or read book Cities, Peasants and Food in Classical Antiquity written by Peter Garnsey and published by Cambridge University Press. This book was released on 1998 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sixteen essays in the social and economic history of the ancient world, by a leading historian of classical antiquity, are here brought conveniently together. Three overlapping parts deal with the urban economy and society, peasants and the rural economy, and food-supply and food-crisis. While focusing on eleven centuries of antiquity from archaic Greece to late imperial Rome, the essays include theoretical and comparative analyses of food-crisis and pastoralism, and an interdisciplinary study of the health status of the people of Rome using physical anthropology and nutritional science. A variety of subjects are treated, from the misconduct of a builders' association in late antique Sardis, to a survey of the cultural associations and physiological effects of the broad bean.
Download or read book Food in Antiquity written by John Wilkins and published by . This book was released on 1995 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food as a cultural symbol was as important in antiquity as in our own times and Food in Antiquity investigates some of the ways in which food and eating shaped the lives and thoughts of the indigenous peoples of the ancient Mediterranean. In this volume thirty contributors consider aspects of food and eating in the Greco-Roman world. This is the most comprehensive exploration of questions relating to food in antiquity in this country. The authors, some specialists in this field, others with expertise in other areas, use a range of approaches to investigate the production and distribution of food, social, religious and political factors, medicine and diet, cultural identity and contrasts with neighbouring cultures, and food in literature. The volume is designed for both Classicists and those interested in the history of food. The aim is both to illuminate and to entertain, and at the same time to remind the reader that the Greeks and Romans were not only philosophers and rulers of empires, they were.
Book Synopsis Courtesans and Fishcakes by : James N. Davidson
Download or read book Courtesans and Fishcakes written by James N. Davidson and published by University of Chicago Press. This book was released on 2011-06-30 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: As any reader of the Symposium knows, the ancient Greek philosopher Socrates conversed over lavish banquets, kept watch on who was eating too much fish, and imbibed liberally without ever getting drunk. In other words, James Davidson writes, he reflected the culture of ancient Greece in which he lived, a culture of passions and pleasures, of food, drink, and sex before—and in concert with—politics and principles. Athenians, the richest and most powerful of the Greeks, were as skilled at consuming as their playwrights were at devising tragedies. Weaving together Greek texts, critical theory, and witty anecdotes, this compelling and accessible study teaches the reader a great deal, not only about the banquets and temptations of ancient Athens, but also about how to read Greek comedy and history.
Book Synopsis Famine and Food Supply in the Graeco-Roman World by : Peter Garnsey
Download or read book Famine and Food Supply in the Graeco-Roman World written by Peter Garnsey and published by Cambridge University Press. This book was released on 1988 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first full-length study of famine in antiquity. The study provides detailed case studies of Athens and Rome, the best known states of antiquity, but also illuminates the institutional response to food crisis in the mass of ordinary cities in the Mediterranean world. Ancient historians have generally shown little interest in investigating the material base of the unique civilisations of the Graeco-Roman world, and have left unexplored the role of the food supply in framing the central institutions and practices of ancient society.
Download or read book Food written by Jean-Louis Flandrin and published by Columbia University Press. This book was released on 2013-05-21 with total page 642 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Food written by Paul Freedman and published by Univ of California Press. This book was released on 2007 with total page 380 pages. Available in PDF, EPUB and Kindle. Book excerpt: This richly illustrated book applies the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Freedman gathers essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste.
Book Synopsis A Cultural History of Food in Antiquity by : Paul Erdkamp
Download or read book A Cultural History of Food in Antiquity written by Paul Erdkamp and published by Bloomsbury Publishing. This book was released on 2014-05-22 with total page 266 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Money in Classical Antiquity by : Sitta von Reden
Download or read book Money in Classical Antiquity written by Sitta von Reden and published by Cambridge University Press. This book was released on 2010-11-18 with total page 261 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive analysis of the impact of money on the economy, society and culture of the Greek and Roman worlds.
Book Synopsis A Companion to Food in the Ancient World by : John Wilkins
Download or read book A Companion to Food in the Ancient World written by John Wilkins and published by John Wiley & Sons. This book was released on 2015-06-29 with total page 472 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Book Synopsis Ceramics, Cuisine and Culture by : Michela Spataro
Download or read book Ceramics, Cuisine and Culture written by Michela Spataro and published by Oxbow Books. This book was released on 2015-10-31 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: The 23 papers presented here are the product of the interdisciplinary exchange of ideas and approaches to the study of kitchen pottery between archaeologists, material scientists, historians and ethnoarchaeologists. They aim to set a vital but long-neglected category of evidence in its wider social, political and economic contexts. Structured around main themes concerning technical aspects of pottery production; cooking as socioeconomic practice; and changing tastes, culinary identities and cross-cultural encounters, a range of social economic and technological models are discussed on the basis of insights gained from the study of kitchen pottery production, use and evolution. Much discussion and work in the last decade has focussed on technical and social aspects of coarse ware and in particular kitchen ware. The chapters in this volume contribute to this debate, moving kitchen pottery beyond the Binfordian ‘technomic’ category and embracing a wider view, linking processualism, ceramic-ecology, behavioral schools, and ethnoarchaeology to research on historical developments and cultural transformations covering a broad geographical area of the Mediterranean region and spanning a long chronological sequence.
Book Synopsis The Oxford Handbook of Engineering and Technology in the Classical World by : John Peter Oleson
Download or read book The Oxford Handbook of Engineering and Technology in the Classical World written by John Peter Oleson and published by Oxford University Press. This book was released on 2008 with total page 884 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nearly every aspect of daily life in the Mediterranean world and Europe during the florescence of the Greek and Roman cultures is relevant to engineering and technology. This text highlights the accomplishments of the ancient societies, the research problems, and stimulates further progress in the history of ancient technology.
Book Synopsis Food and Transformation in Ancient Mediterranean Literature by : Meredith J. C. Warren
Download or read book Food and Transformation in Ancient Mediterranean Literature written by Meredith J. C. Warren and published by SBL Press. This book was released on 2019-05-03 with total page 206 pages. Available in PDF, EPUB and Kindle. Book excerpt: New research that transforms how to understand food and eating in literature Meredith J. C. Warren identifies and defines a new genre in ancient texts that she terms hierophagy, a specific type of transformational eating where otherworldly things are consumed. Multiple ancient Mediterranean, Jewish, and Christian texts represent the ramifications of consuming otherworldly food, ramifications that were understood across religious boundaries. Reading ancient texts through the lens of hierophagy helps scholars and students interpret difficult passages in Joseph and Aseneth, 4 Ezra, Revelation 10, and the Persephone myths, among others. Features: Exploration of how ancient literature relies on bending, challenging, inverting, and parodying cultural norms in order to make meaning out of genres Analysis of hierophagy as social action that articulates how patterns of communication across texts and cultures emerge and diverge A new understanding of previously confounding scenes of literary eating
Book Synopsis Geography in Classical Antiquity by : Daniela Dueck
Download or read book Geography in Classical Antiquity written by Daniela Dueck and published by Cambridge University Press. This book was released on 2012-04-26 with total page 159 pages. Available in PDF, EPUB and Kindle. Book excerpt: An introduction to the earliest ideas of geography in antiquity and how much knowledge there was of the physical world.
Book Synopsis Sport and Society in Ancient Greece by : Mark Golden
Download or read book Sport and Society in Ancient Greece written by Mark Golden and published by Cambridge University Press. This book was released on 1998-09-10 with total page 228 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sport and Society in Ancient Greece provides a concise and readable introduction to ancient Greek sport. It covers such topics as the links between sport, religion and warfare, the origins and history of the Olympic games, and the spirit of competition among the Greeks. Its main focus, however, is on Greek sport as an arena for the creation and expression of difference among individuals and groups. Sport not only identified winners and losers. It also drew boundaries between groups (Greeks and barbarians, boys and men, males and females) and offered a field for debate on the relative worth of athletic and equestrian competition. The book includes guides to the ancient evidence and to modern scholarship on the subject.
Book Synopsis Culinary Aspects of Ancient Rome by : Almudena Villegas Becerril
Download or read book Culinary Aspects of Ancient Rome written by Almudena Villegas Becerril and published by Cambridge Scholars Publishing. This book was released on 2021 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a thrilling account of a thoughtful gastronomic journey through the Roman Empire. It reviews the role that food and its associated constituents had in the evolution of Roman, and highlights the cookery processes practised by both social elites and humble peasant and common households. The hypotheses and conclusions presented here shed light onto the significance that Ancient Romans attached to food, the banquet, and the simple daily act of sharing food, while the text also offers new research findings on recipes and cooking technologies that have passed unnoticed.
Book Synopsis The Social Archaeology of Food by : Christine A. Hastorf
Download or read book The Social Archaeology of Food written by Christine A. Hastorf and published by Cambridge University Press. This book was released on 2017 with total page 419 pages. Available in PDF, EPUB and Kindle. Book excerpt: Introduction : The Social Life of Food -- Part I. Laying the Groundwork -- Framing Food Investigation -- The Practices of a Meal in Society -- Part II. Current Food Studies in Archaeology -- The Archaeological Study of Food Activities -- Food Economics -- Food Politics : Power and Status -- Part III. Food and Identity : The Potentials of Food Archaeology -- Food in the Construction of Group Identity -- The Creation of Personal Identity : Food, Body and Personhood -- Food Creates Society
