New PDF release: A Companion to Food in the Ancient World

By John Wilkins, Robin Nadeau

ISBN-10: 1051161231

ISBN-13: 9781051161230

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ISBN-13: 9781118878194

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A spouse to nutrition within the historic international provides a finished evaluate of the cultural facets in relation to the construction, training, and intake of foods and drinks in antiquity. offers an updated review of the examine of nutrients within the old global. Addresses all facets of meals creation, distribution, coaching, and intake in the course of antiquity. positive factors unique scholarship from many of the most Read more...

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A better half to foodstuff within the historical global offers a complete evaluation of the cultural points in terms of the construction, coaching, and intake of foods and drinks in antiquity. Read more...

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Extra resources for A Companion to Food in the Ancient World

Sample text

Food becomes an intellectual category with its own index at the great library of Alexandria. What can be named and described, then, acquires a reputation, becomes recognizable and recognized. A “great food culture” would be made from a mix of many elements: an idealized and vaguely conceptualized notion, mixing past and present, national mythology, and some parts of reality (Montanari, 2010, 131–2; Pitte, 2010, 12). This does not imply that there is no (written) attempt to define them. However, it is also a sign that these notions are ambiguous and that their meaning evolves with time.

In the Homeric Hymn to Apollo the god “kidnaps” Cretan merchants and makes their ship sail to Crisa, the port of Delphi where they are to serve him in the temple. Their leader asks the god Lord, since you have brought us far from our dear ones and our native land, this must have been in accordance with your wishes. How are we now actually to feed ourselves? We ask you to give thought for that. This land is not pleasant for the bearing of crops nor rich in meadowland, so that we could both survive and serve the temple visitors.

Published 2015 by John Wiley & Sons, Ltd. 45, on which see the notes of Russo, Fernandez‐ Galiano, & Heubeck, 1992, 49–50, and Steiner, 2010, 162). The seer Theoclymenus realizes that the day of death is at hand for the suitors when Athena distracts their wits, they are afflicted with weird fits of laughter, and “the meat they ate was foul with blood” (Od. 345–8). ” It was noted at least as early as the fourth century bc that fish did not form a regular part of the Homeric diet (cf. Pl. R. 404b12‐c3, Eub.

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A Companion to Food in the Ancient World by John Wilkins, Robin Nadeau


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