New PDF release: A Companion to Food in the Ancient World

By John Wilkins, Robin Nadeau

ISBN-10: 1051161231

ISBN-13: 9781051161230

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A better half to meals within the historic international offers a entire evaluate of the cultural elements in relation to the creation, coaching, and intake of foods and drinks in antiquity. presents an up to date assessment of the examine of nutrition within the historical global. Addresses all features of foodstuff creation, distribution, training, and intake in the course of antiquity. gains unique scholarship from a number of the most Read more...


A spouse to nutrition within the old global offers a entire evaluate of the cultural elements on the subject of the construction, education, and intake of food and drinks in antiquity. Read more...

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Extra info for A Companion to Food in the Ancient World

Sample text

R. 404b12‐c3, Eub. fr. 118 KA = 120 Hunter); in the Iliad, in fact, fishing only occurs in similes (cf. 80–2), and Hellenistic scholars, the so‐called “separators,” who believed that the two poems were the work of different poets, used the absence of any fish‐eating from the Iliad as one piece of evidence (scholium on Il. 747). The greatest Homeric scholar of the Hellenistic period, Aristarchus, argued against the “separators” that Homer minimized references to fish and seafood because it was trivial (mikroprepes), just as “he does not show them eating vegetables” (scholium on Il.

The importance of Greek culture in Rome during the Roman Empire explains why a scholar such as Athenaeus of Naucratis made an encyclopedia of Greek eating customs in previous times. The knowledge of Greek culture was a means of social distinction amongst members of the Roman elite. It is more a sign of snobbism rather than culinary taste. JW: Books on dietetics are a cultural phenomenon that is pre‐bourgeois, Robin. They belong to a literary culture. However, the practice of dietetics belongs to wise women and men in villages far from elite centers.

Healthy eating needs to be built into the idea of a food culture perhaps, and here the ancient world does excel. RN: You have a point, John. But dietetics is still a bourgeois phenomenon, available only to wealthy learned men. It is hard to know to what extent these notions would be available to or known by the poor masses. The importance of Greek culture in Rome during the Roman Empire explains why a scholar such as Athenaeus of Naucratis made an encyclopedia of Greek eating customs in previous times.

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A Companion to Food in the Ancient World by John Wilkins, Robin Nadeau

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