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Author : Imogen Dawson
Publisher : Unknown
Page : 38 pages
File Size : 40,6 Mb
Release : 1995
Category : Juvenile Nonfiction
ISBN : 0027263290
A social history of the ancient Greeks in Europe, explaining what foods were eaten and describing how they were prepared or cooked. Includes information about events that brought about special celebrations and feasts.
Author : Eugenia Salza Prina Ricotti
Publisher : Getty Publications
Page : 132 pages
File Size : 52,5 Mb
Release : 2007
Category : Cookbooks
ISBN : 0892368764
"Eugenia Ricotti has compiled 56 delicious preparabe recipes gleaned from the ancient sources and updated with ingredients available to the contemporary cook. The author has drawn from such works as Athenaeus's 'The deipnosophists,' as well as the comedies, to bring to life the delights, not just of the food and wine, but also of the conviviality that was an important part of the meal in ancient Greece." --
Author : Andrew Dalby
Publisher : Routledge
Page : 338 pages
File Size : 45,5 Mb
Release : 2013-04-15
Category : History
ISBN : 9781134969852
Cheese, wine, honey and olive oil - four of Greece's best known contributions to culinary culture - were already well known four thousand years ago. Remains of honeycombs and of cheeses have been found under the volcanic ash of the Santorini eruption of 1627 BC. Over the millennia, Greek food diversified and absorbed neighbouring traditions, yet retained its own distinctive character. In Siren Feasts, Andrew Dalby provides the first serious social history of Greek food. He begins with the tunny fishers of the neolithic age, and traces the story through the repertoire of classical Greece, the reputations of Lydia for luxury and of Sicily and South Italy for sybaritism, to the Imperial synthesis of varying traditions, with a look forward to the Byzantine cuisine and the development of the modern Greek menu. The apples of the Hesperides turn out to be lemons, and great favour attaches to Byzantine biscuits. Fully documented and comprehensively illustrated, scholarly yet immensely readable, Siren Feasts demonstrates the social construction placed upon different types of food at different periods (was fish a luxury item in classical Athens, though disdained by Homeric heroes?). It places diet in an economic and agricultural context; and it provides a history of mentalities in relation to a subject which no human being can ignore.
Author : Marcel Detienne,Jean-Pierre Vernant
Publisher : University of Chicago Press
Page : 288 pages
File Size : 42,8 Mb
Release : 1989
Category : Religion
ISBN : 9780226143538
For the Greeks, the sharing of cooked meats was the fundamental communal act, so that to become vegetarian was a way of refusing society. It follows that the roasting or cooking of meat was a political act, as the division of portions asserted a social order. And the only proper manner of preparing meat for consumption, according to the Greeks, was blood sacrifice. The fundamental myth is that of Prometheus, who introduced sacrifice and, in the process, both joined us to and separated us from the gods—and ambiguous relation that recurs in marriage and in the growing of grain. Thus we can understand why the ascetic man refuses both women and meat, and why Greek women celebrated the festival of grain-giving Demeter with instruments of butchery. The ambiguity coded in the consumption of meat generated a mythology of the "other"—werewolves, Scythians, Ethiopians, and other "monsters." The study of the sacrificial consumption of meat thus leads into exotic territory and to unexpected findings. In The Cuisine of Sacrifice, the contributors—all scholars affiliated with the Center for Comparative Studies of Ancient Societies in Paris—apply methods from structural anthropology, comparative religion, and philology to a diversity of topics: the relation of political power to sacrificial practice; the Promethean myth as the foundation story of sacrificial practice; representations of sacrifice found on Greek vases; the technique and anatomy of sacrifice; the interaction of image, language, and ritual; the position of women in sacrificial custom and the female ritual of the Thesmophoria; the mythical status of wolves in Greece and their relation to the sacrifice of domesticated animals; the role and significance of food-related ritual in Homer and Hesiod; ancient Greek perceptions of Scythian sacrificial rites; and remnants of sacrificial ritual in modern Greek practices.
Author : James N. Davidson
Publisher : University of Chicago Press
Page : 400 pages
File Size : 49,6 Mb
Release : 2011-06-30
Category : History
ISBN : 9780226137438
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.
Author : John Wilkins
Publisher : OUP Oxford
Page : 502 pages
File Size : 42,5 Mb
Release : 2000
Category : Cooking
ISBN : 019924068X
This book explains the importance of food to ancient Greek comedy: it was a medium through which comedy could represent the material, social, agricultural, political and religious worlds to the Greek city-state. The text also contains translations of hundreds of comic fragments; and it reassesses the division of comedy into Sicilian and Attic Old, Middle, and New.
Author : Paul Halstead,John C. Barrett
Publisher : Oxbow Books
Page : 216 pages
File Size : 41,5 Mb
Release : 2016-12-31
Category : History
ISBN : 9781785705090
Food and drink, along with the material culture involved in their consumption, can signify a variety of social distinctions, identities and values. Thus, in Early Minoan Knossos, tableware was used to emphasize the difference between the host and the guests, and at Mycenaean Pylos the status of banqueters was declared as much by the places assigned to them as by the quality of the vessles form which they ate and drank. The ten contributions to this volume highlight the extraordinary opportunity for multi-disciplinary research in this area.
Author : Andrew Dalby,Rachel Dalby
Publisher : Reaktion Books
Page : 384 pages
File Size : 48,9 Mb
Release : 2017-11-15
Category : Cooking
ISBN : 9781780238630
What do we think about when we think about Greek food? For many, it is the meze and the traditional plates of a Greek island taverna at the height of summer. In Gifts of the Gods, Andrew and Rachel Dalby take us into and beyond the taverna in our minds to offer us a unique and comprehensive history of the foods of Greece. Greek food is brimming with thousands of years of history, lore, and culture. The country has one of the most varied landscapes of Europe, where steep mountains, low-lying plains, rocky islands, and crystal-blue seas jostle one another and produce food and wine of immense quality and distinctive taste. The book discusses how the land was settled, what was grown in different regions, and how certain fruits, herbs, and vegetables became a part of local cuisines. Moving through history—from classical to modern—the book explores the country’s regional food identities as well as the export of Greek food to communities all over the world. The book culminates with a look at one of the most distinctive features of Greece’s food tradition—the country’s world renown hospitality. Illustrated throughout and featuring traditional recipes that blend historical and modern flavors, Gifts of the Gods is a mouth-watering account of a rich and ancient cuisine.
Author : Andrew Dalby,Sally Grainger
Publisher : Getty Publications
Page : 148 pages
File Size : 42,5 Mb
Release : 1996
Category : Cookbooks
ISBN : 0892363940
Explores the cuisine of the Mediterranean in ancient times from 750 B.C. to A.D. 450.
Author : David Roochnik
Publisher : Bloomsbury Publishing
Page : 192 pages
File Size : 48,7 Mb
Release : 2020-06-11
Category : Social Science
ISBN : 9781350120785
What role does food play in the shaping of humanity? Is sharing a good meal with friends and family an experience of life at its best, or is food merely a burdensome necessity? David Roochnik explores these questions by discussing classical works of Greek literature and philosophy in which food and drink play an important role. With thoughts on Homer's The Odyssey, Euripides' Bacchae, Plato's philosopher kings and Dionysian intoxication, Roochnik shows how foregrounding food in philosophy can open up new ways of understanding these thinkers and their approaches to the purpose and meaning of life. The book features philosophical explanation interspersed with reflections from the author on cooking, eating, drinking and sharing meals, making it important reading for students of philosophy, classical studies, and food studies.
Author : Diane Kochilas
Publisher : St. Martin's Griffin
Page : 416 pages
File Size : 46,5 Mb
Release : 2018-12-24
Category : Cooking
ISBN : 9781250166388
Celebrity chef and award-winning cookbook author Diane Kochilas presents a companion to her Public Television cooking-travel series with this lavishly photographed volume of classic and contemporary cuisine in My Greek Table: Authentic Flavors and Modern Home Cooking from My Kitchen to Yours. Inspired by her travels and family gatherings, the recipes and stories Diane Kochilas shares in My Greek Table celebrate the variety of food and the culture of Greece. Her Mediterranean meals, crafted from natural ingredients and prepared in the region’s traditional styles—as well as innovative updates to classic favorites—cover a diverse range of appetizers, main courses, and desserts to create raucously happy feasts, just like the ones Diane enjoys with her family when they sit down at her table. Perfect for home cooks, these recipes are easy-to-make so you can add Greece’s delicious dishes to your culinary repertoire. With simple-to-follow instructions for salads, meze, vegetables, soup, grains, savory pies, meat, fish, and sweets, you’ll soon be serving iconic fare and new twists on time-honored recipes on your own Greek table for family and friends, including: — Kale, Apple, and Feta Salad — Baklava Oatmeal — Avocado-Tahini Spread — Baked Chicken Keftedes — Retro Feta-Stuffed Grilled Calamari — Portobello Mushroom Gyro — Quinoa Spanakorizo — Quick Pastitsio Ravioli — Aegean Island Stuffed Lamb — My Big Fat Greek Mess—a dessert of meringues, Greek sweets, toasted almonds and tangy yogurt Illustrated throughout with color photographs featuring both the food and the country, My Greek Table is a cultural delicacy for cooks and foodies alike.
Author : Theresa Karas Yianilos
Publisher : Unknown
Page : 254 pages
File Size : 53,6 Mb
Release : 1984
Category : Cooking, Greek
ISBN : OCLC:24092333
Author : Robert Garland
Publisher : Pen and Sword History
Page : 205 pages
File Size : 49,6 Mb
Release : 2020-05-30
Category : History
ISBN : 9781526754714
What would it be like if you were transported back to Athens 420 BCE? This time-traveler’s guide is a fascinating way to find out . . . Imagine you were transported back in time to Ancient Greece and you had to start a new life there. What would you see? How would the people around you think and believe? How would you fit in? Where would you live? What would you eat? What work would be available, and what help could you get if you got sick? All these questions, and many more, are answered in this engaging blend of self-help and survival guide that plunges you into this historical environment—and explains the many problems and strange new experiences you would face if you were there.
Author : Nigel Wilson
Publisher : Routledge
Page : 829 pages
File Size : 40,6 Mb
Release : 2013-10-31
Category : History
ISBN : 9781136788000
Examining every aspect of the culture from antiquity to the founding of Constantinople in the early Byzantine era, this thoroughly cross-referenced and fully indexed work is written by an international group of scholars. This Encyclopedia is derived from the more broadly focused Encyclopedia of Greece and the Hellenic Tradition, the highly praised two-volume work. Newly edited by Nigel Wilson, this single-volume reference provides a comprehensive and authoritative guide to the political, cultural, and social life of the people and to the places, ideas, periods, and events that defined ancient Greece.
Author : John Wilkins,Robin Nadeau
Publisher : John Wiley & Sons
Page : 472 pages
File Size : 53,5 Mb
Release : 2015-06-29
Category : Literary Criticism
ISBN : 9781118878231
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
