By John Wilkins, Robin Nadeau
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 influential North American and ecu experts in Classical heritage, historic historical past, and archaeology. Covers a large geographical diversity from Britain to historic Asia, together with Egypt and Mesopotamia, Asia Minor, areas surrounding the Black Sea, and China. Considers the relationships of nutrition when it comes to old nutrition, nutrients, philosophy, gender, classification, faith, and more �Read more...
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Extra info for A Companion to Food in the Ancient World
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.
A Companion to Food in the Ancient World by John Wilkins, Robin Nadeau