Food and Society in Classical AntiquityCambridge University Press, 22 abr 1999 - 175 páginas This is the first study of food in classical antiquity that treats it as both a biological and a cultural phenomenon. The variables of food quantity, quality and availability, and the impact of disease, are evaluated and a judgement reached which inclines to pessimism. Food is also a symbol, evoking other basic human needs and desires, especially sex, and performing social and cultural roles which can be either integrative or divisive. The book explores food taboos in Greek, Roman, and Jewish society, and food-allocation within the family, as well as more familiar cultural and economic polarities which are highlighted by food and eating. The author draws on a wide range of evidence new and old, from written sources to human skeletal remains, and uses both comparative historical evidence from early modern and contemporary developing societies and the anthropological literature, to create a case-study of food in antiquity. |
Índice
Diet | 12 |
Food and the economy | 22 |
Food crisis | 34 |
Malnutrition | 43 |
Otherness | 62 |
Forbidden foods | 82 |
Food and the family | 100 |
Haves and havenots | 113 |
You are with whom you eat | 128 |
Choice and necessity | 139 |
Bibliographical essay | 144 |
Bibliography | 149 |
| 169 | |
Términos y frases comunes
agricultural ancient societies animals Apicius Archestratus ascetic Athen Athenaeus Athenian banquet barbarians barley beans bread Cambridge century BC cereals Christians civilisation Classical Antiquity consumed consumption context cooked cuisine cultural deficiency Detienne dietary discussion disease distribution drink early eaten economic Egypt Egyptians elite especially evidence famine foods farmers feast fish Fogel food crisis foodstuffs Foodways fourth century frugality Galen Garnsey Gauls Goody Graeco-Roman Graeco-Roman society grain Greece Greeks and Romans haute cuisine Hellenistic Herodotus hierarchy History Homer human hunger Isola Sacra Italy land Lévi-Strauss literature London malnutrition meat Mediterranean diet needs nutritional status olive Oribasius peasant period plants Pliny political poor population Porphyry Posidonius Poundbury production protein Pythagoras Pythagoreans religious rich Robert Fogel Roman empire Rome sacrifice Scythians second century sexual shortage skeletal social Soranus sources staple food Strabo surplus survival symposium taboo tion urban vitamin wheat wild wine women writers
Referencias a este libro
The Insula of the Menander at Pompeii: Volume III: The Finds, a Contextual Study Penelope M. Allison No hay ninguna vista previa disponible - 2007 |
The Staff of Oedipus: Transforming Disability in Ancient Greece Martha L. Rose Vista previa restringida - 2003 |