A cultural history of food in antiquity

著者

• Erdkamp, Paul

書誌事項

A cultural history of food in antiquity

edited by Paul Erdkamp

（A cultural history of food / general editors, Fabio Parasecoli and Peter Scholliers, v. 1）

Berg, 2012

注記

Reprinted by Bloomsbury Academic from 2013 because of rebranding

Includes bibliographical references (p. [211]-237) and index

内容説明・目次

内容説明

From Archaic Greece until the Late Roman Empire (c. 800 BCE to c. 500 CE), food was more than a physical necessity; it was a critical factor in politics, economics and culture. On the one hand, the Mediterranean landscape and climate encouraged particular crops - notably cereals, vines and olives - but, with the risks of crop failure ever-present, control of food resources was vital to economic and political power. On the other hand, diet and dining reflected complex social hierarchies and relationships. What was eaten, with whom and when was a fundamental part of the expression of one's role and place in society. In addition, symbolism and ritual suffused foodstuffs, their preparation and consumption. A Cultural History of Food in Antiquity presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.

目次

Series Preface Introduction: Food and Commensality in the Ancient Near East Paul Erdkamp, Flemish Free University of Brussels, Belgium 1 Food Production Paul Halstead, University of Sheffield, UK 2 Food Systems in Classical Antiquity Wim Broekaert, and Arjan Zuiderhoek, Ghent University, Belgium 3 Food Security, Safety, and Crises Paul Erdkamp, Flemish Free University of Brussels, Belgium 4 Food and Politics in Classical Antiquity Wim Broekaert, and Arjan Zuiderhoek, Ghent University, Belgium 5 Eating and Drinking Out Steven J. R. Ellis, University of Cincinnati, USA 6 Professional Cooking, Kitchens, and Service Work Robert I. Curtis, Department of Classics, University of Georgia, USA 7 Family and Domesticity Konrad Voessing, Rheinische Friedrich- Wilhelms-Universitat Bonn,Germany 8 Body and Soul Robin Nadeau, University of Exeter, UK 9 Food Representations Hugh Lindsay, University of Newcastle, New South Wales, Australia 10 World Developments Fabio Parasecoli, The New School, NYC, USA Notes Bibliography Notes on Contributors Index

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詳細情報

• NII書誌ID(NCID): BB08096591
• ISBN:
  • 9780857850232
• LCCN: 2011053238
• 出版国コード: uk
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: London
• ページ数/冊数: ix, 251 p.
• 大きさ: 26 cm
• 分類:
  • LCC : GT2850
  • DC23 : 394.1/2
• 件名:
  • LCSH : Food habits -- History
  • LCSH : Food -- Social aspects -- History
• 親書誌ID:
  • BB08095726