By John Wilkins, Robin Nadeau
A spouse to meals within the historical global offers a entire evaluation of the cultural elements with regards to the creation, education, and intake of foods and drinks in antiquity. presents an updated evaluation of the examine of meals within the historical international. Addresses all facets of foodstuff creation, distribution, instruction, and intake in the course of antiquity. gains unique scholarship from a number of the most influential North American and ecu experts in Classical background, historical background, 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 foodstuff with regards to historical vitamin, food, philosophy, gender, category, faith, and more �Read more...
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Additional resources for A Companion to Food in the Ancient World
Chapter 2 Athenaeus the Encyclopedist Oswyn Murray The Author and his Work Athenaeus’ Deipnosophistae is essentially an encyclopedia of quotations. In her study of the quotation habit throughout human history the social anthropologist Ruth Finnegan says “Such collections have provided ways of organising and perpetuating knowledge. Almost all the principles of arrangement that we know today – by author; by subject, date, keyword, appended index, cross‐referencing, alphabetic ordering – have a long history.
215–18), becomes in fact a leitmotif of the scenes on Ithaca in which Odysseus, disguised as a beggar, tests the suitors and plots their destruction. While the feasting suitors consume Odysseus’ flocks, leaving it to the careful and trustworthy Eumaeus to preserve the dwindling stocks as best he can (cf. esp. 5–28), the theme of the hunger that pursues the non‐élite and outcast members of society is foregrounded in Book 18, A Companion to Food in the Ancient World, First Edition. Edited by John Wilkins and Robin Nadeau.
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. 267e–70a, cf. Baldry, 1953). This is a world in which everything grows spontaneously, food cooks itself, and hunger is banished: Every creek‐bed ran with wine, cakes battled with bread around people’s mouths, begging them to swallow down – please!