eBook PDF Download Digital Library
Author: Imogen Dawson
Publisher:
Published: 1995
Total Pages: 38
ISBN-13: 9780027263299
DOWNLOAD EBOOK →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: Imogen Dawson
Publisher:
Published: 1995
Total Pages: 32
ISBN-13: 9780732925628
DOWNLOAD EBOOK →Author: Andrew Dalby
Publisher: Routledge
Published: 2013-04-15
Total Pages: 338
ISBN-13: 1134969856
DOWNLOAD EBOOK →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: Andrew Dalby
Publisher: Reaktion Books
Published: 2017-11-15
Total Pages: 384
ISBN-13: 1780238630
DOWNLOAD EBOOK →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: Eugenia Salza Prina Ricotti
Publisher: Getty Publications
Published: 2007
Total Pages: 132
ISBN-13: 9780892368761
DOWNLOAD EBOOK →"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: James N. Davidson
Publisher: University of Chicago Press
Published: 2011-06-30
Total Pages: 400
ISBN-13: 0226137430
DOWNLOAD EBOOK →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: Paul Halstead
Publisher: Oxbow Books
Published: 2016-12-31
Total Pages: 216
ISBN-13: 1785705091
DOWNLOAD EBOOK →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: Michael Lovano
Publisher: Bloomsbury Publishing USA
Published: 2019-12-02
Total Pages: 747
ISBN-13:
DOWNLOAD EBOOK →This book opens the world of the ancient Greeks to all readers through easily accessible entries on topics essential to understanding Greek high culture and daily life. The ancient Greeks provided the foundation for Western civilization. They made significant advances in science, mathematics, philosophy, literature, and government. While many readers might have heard of Plato and Aristotle, however, or be familiar with the classic works of Greek tragedy, most people know significantly less about daily life in the ancient Greek world. This encyclopedia opens the world of the ancient Greeks, spanning Greek history from the Bronze Age through Roman times, with an emphasis on the Classical and Hellenistic Eras. The encyclopedia provides roughly 270 easily accessible entries on topics essential to understanding everything from Greek high culture to daily life. These entries are grouped in topical sections on the arts, science and technology, politics and government, domestic life, and other subjects. Sidebars on particularly noteworthy people, places, and concepts provide related information, while primary documents allow readers to delve into the mindset and feelings of the ancient Greeks themselves. Extensive bibliographic references give curious readers direction for further research.
Author: Andrew Dalby
Publisher: Getty Publications
Published: 1996
Total Pages: 148
ISBN-13: 9780892363940
DOWNLOAD EBOOK →Explores the cuisine of the Mediterranean in ancient times from 750 B.C. to A.D. 450.
Author: Paul Fieldhouse
Publisher: Bloomsbury Publishing USA
Published: 2017-04-17
Total Pages: 714
ISBN-13: 1610694120
DOWNLOAD EBOOK →An indispensable resource for exploring food and faith, this two-volume set offers information on food-related religious beliefs, customs, and practices from around the world. Why do Catholics eat fish on Fridays? Why are there retirement homes for aged cows in India? What culture holds ceremonies to welcome the first salmon? More than five billion people worldwide claim a religious identity that shapes the way they think about themselves, how they act, and what they eat. Food, Feasts, and Faith: An Encyclopedia of Food Culture in World Religions explores how the food we eat every day often serves purposes other than to keep us healthy and stay alive: we eat to express our faith and to adhere to ethnic or cultural traditions that are part of who we are. This book provides readers with an understanding of the rich world of food and faith. It contains more than 200 alphabetically arranged entries that describe the beliefs and customs of well-established major world religions and sects as well as those of smaller faith communities and new religious movements. The entries cover topics such as religious food rules, religious festivals and symbolic foods, and vegetarianism and veganism, as well as general themes such as rites of passage, social justice, hospitality, and compassion. Each entry on religion explains what the religious dietary laws and guidelines are and how these were interpreted and put into practice historically and in modern settings. The coverage also includes important festivals and feast days as well as significant religious figures and organizations. Additionally, some 160 sidebars provide examples and more detailed information as well as fun facts.
