A COMPANION TO FOOD IN THE ANCIENT WORLD

John Wilkins (University of Exeter, Reino Unido) y Robin Nadeau (Laurentian University, Canadá) – Editores

Hoboken, USA. WILEY Blackwell. ISBN. 9781405179409. Mayo de 2015. 512 págs. Encuadernado.

PVP EUR 160,00 (4% IVA incluido)

En este nuevo Companion, se presenta una visión muy completa sobre los aspectos culturales relacionados con la producción, preparación y consumo de la comida y bebida en la antigüedad.

Los ensayos han sido escritos específicamente de los especialistas Americanos y Europeos en la historia clásica, la historia antigua y la arqueología, cubriendo un amplio rango desde Bretaña a la antigua Asia, pasando por Egipto y Mesopotamia, Asia Menor, regiones del mar negro y China.

También considera la relación de la comida en relación con la antigua dieta, la nutrición, la filosofía, el género, la clase, la religión y mucho más.

 

Extracto del índice:

List of Illustrations viii

Notes on Contributors ix

Abbreviations xiii

Introduction 1 John Wilkins and Robin Nadeau

PART 1 Literature and Approaches 17

1 Food in Greek Literature 19 Richard Hunter and Demetra Koukouzika

2 Athenaeus the Encyclopedist 30 Oswyn Murray

3 Food in Latin Literature 43 Matthew Leigh

4 Cookery Books 53 Robin Nadeau

5 Medical Literature, Diet, and Health 59 John Wilkins

6 Food and Ancient Philosophy 67 Paul Scade

7 Food, Gender, and Sexuality 76 Florence Dupont

8 Class and Power 85 Elke Stein ]Hölkeskamp

9 The Archaeology of Food Consumption 95 Martin Pitts

10 Roman Food Remains in Archaeology and the Contents of a Roman Sewer at Herculaneum 105 Mark Robinson and Erica Rowan

11 Anthropology and Food Studies 116 Sarah Hitch

12 Art and Images: Feasting in Ancient Greece and Rome 123 François Lissarrague

PART 2 Production and Transport 133

13 Animals, Meat, and Alimentary By ]products: Patterns of Production and Consumption 135 Christophe Chandezon

14 Fish 147 Dimitra Mylona

15 Agriculture 160 Geoffrey Kron

16 Storage and Transport 173 Robert I. Curtis

17 Supplying Cities 183 Paul Erdkamp

PART 3 Preparation 193

18 Men, Women, and Slaves 195 Andrew Dalby

19 Kitchens 206 Bradley A. Ault

20 Baking and Cooking 212 Nicolas Monteix

21 Dining in Ancient Greece 224 Pauline Schmitt Pantel

22 Symposium 234 Sean Corner

23 Royal Feasting 243 Konrad Vössing

24 Roman Dining 253 John F. Donahue

25 Table Manners 265 Robin Nadeau

26 Wine Appreciation in Ancient Greece 273 Thibaut Boulay

PART 4 Cultures Beyond Athens and Rome 283

27 Food, Culture, and Environment in Ancient Asia Minor 285 Stephen Mitchell

28 Food among Greeks of the Black Sea: the Challenging Diet of Olbia 296 David Braund

29 Mesopotamia 309 Brigitte Lion

30 Food in Ancient Egypt 319 Pierre Tallet

31 “Celtic” Food: Perspectives from Britain 326 Martin Pitts

PART 5 Food and Religion/Great Food Cultures 335

32 Sacrifice 337 Sarah Hitch

33 Jewish Meals in Antiquity 348 Jordan D. Rosenblum

34 Food and Dining in Early Christianity 357 Dennis E. Smith

35 Byzantium 365 Béatrice Caseau

36 Medieval Food 377 Bruno Laurioux

37 Food in Antiquity: the Islamic Dimension 383 David Waines

38 The Ideological Foundations of the Food Culture of Pre ]Imperial China 393 Françoise Sabban

Bibliography 403

Index

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