Download PDF by John M. Wilkins, Shaun Hill: Food in the Ancient World

By John M. Wilkins, Shaun Hill

ISBN-10: 1405154705

ISBN-13: 9781405154703

Publish 12 months note: First released February third 2006

In Food within the historic World, a revered classicist and a working towards world-class chef discover a millennium of consuming and drinking.

• Explores a millennium of nutrition intake, from c.750 BC to 2 hundred AD.
• exhibits the pivotal position foodstuff had in an international the place it used to be associated with morality and the social order.
• matters humans from all walks of existence – impoverished electorate subsisting on cereals to the meat-eating elites.
• Describes spiritual sacrifices, historical dinner events and consuming bouts, in addition to unique meals and recipes.
• Considers the function of nutrients in old literature from Homer to Juvenal and Petronius.

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Extra resources for Food in the Ancient World

Sample text

Furthermore, both man and woman have to work in the fields because Zeus has concealed the means of life in the soil. Humanity now has to farm the land. There are various complicated details, but the great interpretation of Jean-Pierre Vernant (1989) emphasizes certain elements. This is a negative myth in Hesiod’s telling (farming is hard and women are extremely suspect), and there is clearly established bad feeling between gods and humans, based on the concealment of vital things, in particular the means of life.

Goody (1982) explored the determinants of ‘development’ in food practices FITC01 16 11/11/05, 12:26 PM AN OVERVIEW OF FOOD IN ANTIQUITY 17 between different cultures: how does France come to have a ‘cuisine’ and other countries not? Of these studies, the work of Lévi-Strauss has provoked most comment (see Buxton 1994, Goody 1982, Garnsey 1999). His system is based on methods of cooking and the place they are considered to have within the thought and linguistic systems of the cultural order, in particular expressing the relationship between nature and culture in that order.

Other genres were linked to ceremonial drinking (or symposia), including much early poetry and, in a paradoxical way, quite a lot of philosophy. Roman satire, too, found food and dining a particularly vivid medium for its invective against all the social evils it claimed to detect. Then there was the technical literature, of farming manuals, medical treatises on nutrition and pharmacology, the cookery books already mentioned, zoological and botanical works, and strange mixed works such as the cookery poem of Archestratus (fourth century BC) and the fishing poem of Oppian (second century AD).

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Food in the Ancient World by John M. Wilkins, Shaun Hill

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