A Companion to Food in the Ancient World (Blackwell by PDF

ISBN-10: 1118878191

ISBN-13: 9781118878194

A better half to nutrients within the old World provides a accomplished evaluation of the cultural facets in relation to the creation, education, and intake of foods and drinks in antiquity.

• offers an updated assessment of the learn of meals within the historic world
• Addresses all facets of meals creation, distribution, instruction, and intake in the course of antiquity
• beneficial properties unique scholarship from the most influential North American and eu experts in Classical heritage, old historical past, and archaeology
• Covers a large geographical diversity from Britain to old Asia, together with Egypt and Mesopotamia, Asia Minor, areas surrounding the Black Sea, and China
• Considers the relationships of meals in terms of historical nutrition, meals, philosophy, gender, classification, faith, and extra

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Extra resources for A Companion to Food in the Ancient World (Blackwell Companions to the Ancient World)

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Greet her, children! I will give you char­ coal in honor of this lady who has come to visit. Carry her out! Not even in death may I ever be separated from you, wrapped in beets! Aristophanes, Acharnians 885–94 Dicaiopolis’ emotion is marked by an amusingly paratragic tone (we may be reminded of Electra greeting her brother at Soph. El. 1224ff); the return and recognition of such “dear ones” marks, as in tragedy, that the tables are turning and things are definitely looking up. Comedy’s delight in dwelling on fantasies of food is particularly seen in a series of pas­ sages from Attic Old Comedy, preserved in Athenaeus, which translate Hesiod’s Golden Age vision into exercises in imagination and ingenuity in describing “the way things used to be” (Ath.

They belong to a literary culture. However, the practice of dietetics belongs to wise women and men in villages far from elite centers. What we read in Hippocrates and Galen is normally aimed at wealthy readers. I very much doubt whether the practice they theorize about was restricted to doctors and their clients. That practice and knowledge of plants was diffused across the population, as in all of pre‐modern Europe. RN: To sum up, everyone seems to understand what someone would mean by a “great food culture”, but probably no one would reach the same definition.

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.

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A Companion to Food in the Ancient World (Blackwell Companions to the Ancient World)

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