A Companion to Food in the Ancient World (eBook)

John Wilkins, Robin Nadeau (Herausgeber)

eBook Download: EPUB

2015
John Wiley & Sons (Verlag)
9781118878194 (ISBN)

Infos

A Companion to Food in the Ancient World presents a comprehensive overview of the cultural aspects relating to the production, preparation, and consumption of food and drink in antiquity.

• Provides an up-to-date overview of the study of food in the ancient world

• Addresses all aspects of food production, distribution, preparation, and consumption during antiquity

• Features original scholarship from some of the most influential North American and European specialists in Classical history, ancient history, and archaeology

• Covers a wide geographical range from Britain to ancient Asia, including Egypt and Mesopotamia, Asia Minor, regions surrounding the Black Sea, and China

• Considers the relationships of food in relation to ancient diet, nutrition, philosophy, gender, class, religion, and more

John Wilkins is Professor of Greek Culture at the University of Exeter. His books include Food in Antiquity (1995), Food in the Ancient World (Wiley-Blackwell 2006) and Galien: Sur les facultés des aliments (2013).

Robin Nadeau is Assistant Professor of Classical Studies at Thorneloe University College (Laurentian University), Canada, and an Honorary University Fellow at the University of Exeter, UK. He is the author of Les manières de table dans le monde gréco-romain (2010).

Inhalt

List of Illustrations viii

Notes on Contributors ix

Abbreviations xiii

Introduction 1
John Wilkins and Robin Nadeau

PART 1 Literature and Approaches 17

1 Food in Greek Literature 19
Richard Hunter and Demetra Koukouzika

2 Athenaeus the Encyclopedist 30
Oswyn Murray

3 Food in Latin Literature 43
Matthew Leigh

4 Cookery Books 53
Robin Nadeau

5 Medical Literature, Diet, and Health 59
John Wilkins

6 Food and Ancient Philosophy 67
Paul Scade

7 Food, Gender, and Sexuality 76
Florence Dupont

8 Class and Power 85
Elke Stein?]Hölkeskamp

9 The Archaeology of Food Consumption 95
Martin Pitts

10 Roman Food Remains in Archaeology and the Contents of a Roman Sewer at Herculaneum 105
Mark Robinson and Erica Rowan

11 Anthropology and Food Studies 116
Sarah Hitch

12 Art and Images: Feasting in Ancient Greece and Rome 123
François Lissarrague

PART 2 Production and Transport 133

13 Animals, Meat, and Alimentary By?]products: Patterns of Production and Consumption 135
Christophe Chandezon

14 Fish 147
Dimitra Mylona

15 Agriculture 160
Geoffrey Kron

16 Storage and Transport 173
Robert I. Curtis

17 Supplying Cities 183
Paul Erdkamp

PART 3 Preparation 193

18 Men, Women, and Slaves 195
Andrew Dalby

19 Kitchens 206
Bradley A. Ault

20 Baking and Cooking 212
Nicolas Monteix

21 Dining in Ancient Greece 224
Pauline Schmitt Pantel

22 Symposium 234
Sean Corner

23 Royal Feasting 243
Konrad Vössing

24 Roman Dining 253
John F. Donahue

25 Table Manners 265
Robin Nadeau

26 Wine Appreciation in Ancient Greece 273
Thibaut Boulay

PART 4 Cultures Beyond Athens and Rome 283

27 Food, Culture, and Environment in Ancient Asia Minor 285
Stephen Mitchell

28 Food among Greeks of the Black Sea: the Challenging Diet of Olbia 296
David Braund

29 Mesopotamia 309
Brigitte Lion

30 Food in Ancient Egypt 319
Pierre Tallet

31 "Celtic" Food: Perspectives from Britain 326
Martin Pitts

PART 5 Food and Religion/Great Food Cultures 335

32 Sacrifice 337
Sarah Hitch

33 Jewish Meals in Antiquity 348
Jordan D. Rosenblum

34 Food and Dining in Early Christianity 357
Dennis E. Smith

35 Byzantium 365
Béatrice Caseau

36 Medieval Food 377
Bruno Laurioux

37 Food in Antiquity: the Islamic Dimension 383
David Waines

38 The Ideological Foundations of the Food Culture of Pre?]Imperial China 393
Françoise Sabban

Bibliography 403

Index 453

Rezensionen

"Blackwell's overview of the supplying, cooking, and consumption of edibles in ancient times informs teachers, students, historians, and writers of the minutiae of the food trade." ( CHOICE, 2016)

Textauszug

Notes on Contributors

Bradley A. Ault is Associate Professor of Classics at the University of Buffalo. His publications include The Houses: The Organization and Use of Domestic Space. Excavations at Ancient Halieis, 2 (Bloomington, IN 2005), and, co-edited with L.C. Nevett, Ancient Greek Houses and Households. Chronological, Regional, and Social Diversity (Philadelphia, PA 2005).

Thibaut Boulay is a lecturer at the Université François-Rabelais at Tours, a member of the Food team attached to the European Institute of History of Food, and a wine producer. He wrote his thesis on Greek cities at war in Asia Minor in the Hellenistic period, and is now working on the vine and wine in the Greek world from the Archaic period to the Byzantine.

David Braund is Professor at the Department of Classics and Ancient History at the University of Exeter.

Béatrice Caseau is a lecturer in Byzantine history at University Paris IV Paris-Sorbonne.

Sean Corner is Associate Professor in Greek History at McMaster University (Hamilton, Canada). His research concerns the political culture and society of Archaic and Classical Greece. He has published a number of articles exploring the symposium and its relationship to the polis, and is currently completing a book on the subject.

Robert I. Curtis is Professor Emeritus at the Department of Classics, University of Georgia. He is the author of Garum and Salsamenta: Production and Commerce in Materia Medica (Leiden 1991) and Ancient Food Technology (Leiden 2001).

Christophe Chandezon is Professor of Ancient History at the University of Montpellier (France). He works on Greek agrarian economy, especially on cattle and animal husbandry. He is interested in various aspects of relations between men and domestic animals in ancient Greece. He is the author of L'élevage en Grèce (fin Ve–fin Ier s. a.C.). L'apport des sources épigraphiques (Bordeaux 2003).

Andrew Dalby is the author of many books on food in ancient cultures – Siren Feasts: a History of Food and Gastronomy in Greece (1996); Dangerous Tastes. The Story of Spices (2000); Empires of Pleasures. Luxury and Indulgence in the Roman World (2000); Food in the Ancient World. From A to Z (2003) – and the translator of Geopontika (2011).

John F. Donahue is Associate Professor and Chair in the Department of Classical Studies at The College of William and Mary in Virginia. He is author of The Roman Community at Table during the Principate (Ann Arbor 2004) and co-editor of Roman Dining (2005, with B. Gold). His volume Food and Drink in Greece and Rome: a Sourcebook, is forthcoming from Continuum Press.

Florence Dupont is Professor of Latin and Cultural Roman Anthropology at the University Paris-Diderot. She is an associate member of ANHIMA (Paris) and Program Director at the Collège International de Philosophie. She has published many books such as L’invention de la littérature (La Découverte 1994; in English at John Hopkins University Press 1999) and, with T. Eloi, L’érotisme masculin à Rome (Belin 2001).

Paul Erdkamp is Professor of Ancient History in the History Department at the Flemish Free University of Brussels. He is the author of Hunger and the Sword. Warfare and Food Supply in Roman Republican Wars (1998) and The Grain Market in the Roman Empire (2005), and editor of A Companion to the Roman Army (2007), A Cultural History of Food. Vol. 1. Antiquity (2011) and The Cambridge Companion to Ancient Rome (2012).

Sarah Hitch is a Leverhulme Early Career Fellow at Corpus Christi College, Oxford. She is the author of King of Sacrifice. Ritual and Royal Authority in the Iliad (CHS 2009) and the co-editor of a forthcoming volume of collected essays on Greek sacrifice, Animal Sacrifice in the Greek World (with I. Rutherford, Cambridge).

Richard Hunter is Regius Professor of Greek at Cambridge University.

Demetra Koukouzika reads Classics at the University of Thessaloniki.

Geoffrey Kron, educated at the University of Toronto, teaches Greek history at the University of Victoria (Canada). His research focuses on Greco-Roman social and economic history, including the ancient economy and the Bücher–Meyer controversy; Greek democracy and the influence of political and social democracy on the distribution of wealth and income and on economic development, both ancient and modern; social equality and living standards, including nutrition, housing, and public health in the ancient world; and Greek and Roman agriculture, particularly animal husbandry, aquaculture, and game farming.

Bruno Laurioux, born in 1959, has written many books and academic papers on medieval food. He specialized in medieval cookbooks and cookery and, more recently, in gastronomy and court life in the Middle Ages. He has taught at the Sorbonne and is now Professor at the University of Versailles and chairman of the scientific council of the European Institute for Food History and Culture (Tours).

Matthew Leigh is Professor of Classical Languages and Literature (Faculty of Classics) at St Anne’s College, University of Oxford.

Brigitte Lion is Professor of Ancient History at the Université de Lille III, France. Her research areas are the private archives of Mesopotamia, gender studies, wildlife, and food. She has co-edited De la domestication au tabou: le cas des suidés dans le Proche-Orient ancien (2006, with C. Michel) and Le banquet du monarque (2013, with C. Grandjean and C. Hugoniot).

François Lissarrague has been trained as a classicist at the Sorbonne. He wrote his dissertation under P. Vidal-Naquet’s supervision and became a researcher at the CNRS in 1980. He is currently Directeur d’études at the EHESS (École des Hautes Études en Sciences Sociales) holding a chair on Anthropology and Images: the Greek experience. He is the author of several books on ancient Greek imagery, among them A City of Images (1989), The Aesthetics of Greek Banquet (1990), Greek Vases: the Athenians and their Images (2001) and more recently La Cité des Satyres (2013).

Stephen Mitchell is Professor Emeritus at the Department of Classics and Ancient History, University of Exeter.

Nicolas Monteix is an archaeologist and a Lecturer at the University of Rouen, France.

Oswyn Murray inaugurated the study of the symposion in the Anglophone world with his conference proceedings of 1984, published as Sympotica (1990); he has been engaged in sympotic studies ever since. From 1968 to 2004 he was Fellow and Tutor in Ancient History at Balliol College, Oxford.

Dimitra Mylona studies fishing in ancient Greece and has published Fish-Eating in Greece from the Fifth Century B.C. to the Seventh Century A.D. (2008).

Robin Nadeau is an ancient historian. He is an Assistant Professor of Classics at Laurentian University (Canada) and an Honorary University Fellow at the University of Exeter (UK). Trained in Paris, he published Les manières de table dans le monde gréco-romain (2010) and has taken part in many other projects on food history and eating behaviors in ancient history.

Martin Pitts is a Lecturer in the Department of Classics and Ancient History at the University of Exeter. His principal research involves gaining new insights into social trends and foodways in late Iron Age to Roman NW Europe through the use of quantitative approaches to material culture, especially ceramics.

Mark Robinson is Professor of Environmental Archaeology at the University of Oxford. He has undertaken extensive research on the environmental archaeology of Pompeii and Herculaneum.

Jordan D. Rosenblum is Belzer Associate Professor of Classical Judaism in the Religious Studies department, Mosse/Weinstein Center for Jewish Studies, at the University of Wisconsin–Madison. He is the author of Food and Identity in Early Rabbinic Judaism (Cambridge, 2010).

Erica Rowan is a DPhil student at the University of Oxford. Her research focuses on Roman diet and nutrition, archaeobotany and ancient social history. She has an MSt in Classical Archaeology from Oxford as well as a BHSc in Health Sciences and BA in Classics from McMaster University.

Françoise Sabban is Professor (Directrice d’études) at the École des Hautes Études en Sciences Sociales (Paris). She belongs to the Centre d’études sur la Chine moderne et contemporaine. She is the co-editor of Le temps de manger. Alimentation, emploi du temps et rythmes sociaux (1993 with M. Aymard and C. Grignon) and Un aliment sain dans un corps sain – Perspectives historiques (2007 with F. Audouin-Rouzeau). She is the co-author of Pasta. The Story of a Universal Food (2002 with S. Serventi), the co-author and the co-editor of Atlante dell'alimentazione e della gastronomia, Vols 1, 2 (2004 with M. Montanari).

Paul Scade is a post-doctoral Research Fellow in the Philosophy Department at the Central European University in Budapest. He is working on various questions...

Produkt-Details

• Erscheint lt. Verlag: 29.6.2015
• Reihe/Serie: Blackwell Companions to the Ancient World
• Reihe/Serie: Blackwell Companions to the Ancient World
• Reihe/Serie: Blackwell Companions to the Ancient World
• Sprache: englisch
• Themenwelt: Literatur
• Themenwelt: Geschichte ► Allgemeine Geschichte ► Vor- und Frühgeschichte
• Themenwelt: Geschichte ► Allgemeine Geschichte ► Altertum / Antike
• Themenwelt: Geschichte ► Teilgebiete der Geschichte ► Kulturgeschichte
• Themenwelt: Geisteswissenschaften ► Sprach- / Literaturwissenschaft ► Anglistik / Amerikanistik
• Themenwelt: Geisteswissenschaften ► Sprach- / Literaturwissenschaft ► Literaturwissenschaft
• Themenwelt: Sozialwissenschaften
• Schlagworte: Altertum • Ancient & Classical History • Ancient Culture • Ancient Greece • Ancient Rome • Anthropology • Antiquity • archaeology • Classical Studies • Classical Studies Special Topics • commensality • cooking • Ernährung • Ernährung • feasting • Food • Food culture • food in antiquity • Geschichte • Geschichte des Altertums u. der klassischen Antike • History • History of Food • Humanistische Studien • Klassisches Altertum • Lebensmittel • Near East and Arabia • Spezialthemen Humanistische Studien • wine
• ISBN-13: 9781118878194 / 9781118878194