Food Cuisine And Society In Prehistoric Greece
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Food Cuisine And Society In Prehistoric Greece
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Author : Paul Halstead
language : en
Publisher: Oxbow Books
Release Date : 2016-12-31
Food Cuisine And Society In Prehistoric Greece written by Paul Halstead and has been published by Oxbow Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-12-31 with History categories.
Food and drink, along with the material culture involved in their consumption, can signify a variety of social distinctions, identities and values. Thus, in Early Minoan Knossos, tableware was used to emphasize the difference between the host and the guests, and at Mycenaean Pylos the status of banqueters was declared as much by the places assigned to them as by the quality of the vessles form which they ate and drank. The ten contributions to this volume highlight the extraordinary opportunity for multi-disciplinary research in this area.
Food And Society In Classical Antiquity
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Author : Peter Garnsey
language : en
Publisher: Cambridge University Press
Release Date : 1999-04-22
Food And Society In Classical Antiquity written by Peter Garnsey and has been published by Cambridge University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-04-22 with History categories.
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.
Plant Foods Of Greece
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Author : Soultana Maria Valamoti
language : en
Publisher: University of Alabama Press
Release Date : 2023-06-13
Plant Foods Of Greece written by Soultana Maria Valamoti and has been published by University of Alabama Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-06-13 with Social Science categories.
"Greek archaeologist Soultana Maria Valamoti takes readers on a culinary journey in her synthesis of plant foods and culinary practices of Neolithic and Bronze Age Greece. Plant foods were the main ingredients of daily meals in prehistoric Greece and most likely of special dishes prepared for feasts and rituals. For more than thirty years, Valamoti has been analyzing a large body of archaeobotanic data that spans 7,000 years from the Neolithic to Bronze Age and that was retrieved from nearly one hundred sites in mainland Greece and the Greek islands. This book also reflects experimentation and research of ancient written sources. Her approach allows an exploration of culinary variability through time. The thousands of charred seeds identified from occupation debris correspond to minuscule time capsules. She is able to document changes from the cooking of the first farmers to the sophisticated cuisines of the elites who inhabited palaces in the first cities of Europe in the south of Greece during the Late Bronze Age. Along the way, she explains the complex processes for the addition of new ingredients (such as millet and olives), condiments, sweet tastes, and complex recipes. "Ancient Grains" also explores regional variability and diversity. Rich chapters are devoted to overviewing plantstuffs in their spatial and temporal distribution, with ritual and symbolic significance noted, and also to broader themes and practices. The main chapters are on bread/cereals, pulses, oils, fruit and nuts, fermented brews, healing foods, cooking, and identity. Valamoti also offers insight into engaging in public archaeology and provides recipes that incorporate ancient plant ingredients and connect prehistory to the present in a critical way. Finally, a thorough bibliography also includes archaeobotanical publications in Greek. Copious color and black and white photos enhance the text"--
Cooking With Plants In Prehistoric Greece
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Author : Soultana Maria Valamoti
language : en
Publisher:
Release Date : 2019-10-31
Cooking With Plants In Prehistoric Greece written by Soultana Maria Valamoti and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-10-31 with Cooking categories.
This book is the outcome of more than 20 years of archaeobotanical research conducted by the author at prehistoric sites in Greece. In its 13 chapters the book offers an overview of a wide range of plant food ingredients, starting from their retrieval in the field and proceeding with a presentation of their spatial and temporal distribution as well as an exploration of their potential uses in prehistoric cuisine. Cuisine transforms nature into culture and the book offers a journey from the prehistoric fields and harvests from the wild to the dishes prepared and consumed in daily meals and special occasions. The culinary innovations introduced by the first farmers European farmers become transformed into traditions of the Neolithic which, in turn, are further modified with crop introductions from far-away places during the Bronze Age. Changes in available ingredients and recipes observed in the course of time allow insights into contact networks, culinary innovations and identities forged on food preparation and consumption practices. Special plant based substances like oil, alcoholic drinks, medicinal and hallucinogenic preparations form the basis for a discussion of special contexts of consumption and the appropriation of power. The prehistoric recipes are investigated using actual archaeobotanical food remains as well as ethnography and experimental reproduction. Continuities and change from prehistory to the historic periods are explored through ancient Greek texts while current perceptions of prehistoric cuisine by the wider public are critically discussed. The book ends with a selection of delicious recipes with simple ingredients the author has compiled, the outcome of her passion for cooking grafted with her archaeobotanical knowledge on plant ingredients and recipes.
Gifts Of The Gods
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Author : Andrew Dalby
language : en
Publisher: Reaktion Books
Release Date : 2017-11-15
Gifts Of The Gods written by Andrew Dalby and has been published by Reaktion Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-11-15 with Cooking categories.
What do we think about when we think about Greek food? For many, it is the meze and the traditional plates of a Greek island taverna at the height of summer. In Gifts of the Gods, Andrew and Rachel Dalby take us into and beyond the taverna in our minds to offer us a unique and comprehensive history of the foods of Greece. Greek food is brimming with thousands of years of history, lore, and culture. The country has one of the most varied landscapes of Europe, where steep mountains, low-lying plains, rocky islands, and crystal-blue seas jostle one another and produce food and wine of immense quality and distinctive taste. The book discusses how the land was settled, what was grown in different regions, and how certain fruits, herbs, and vegetables became a part of local cuisines. Moving through history—from classical to modern—the book explores the country’s regional food identities as well as the export of Greek food to communities all over the world. The book culminates with a look at one of the most distinctive features of Greece’s food tradition—the country’s world renown hospitality. Illustrated throughout and featuring traditional recipes that blend historical and modern flavors, Gifts of the Gods is a mouth-watering account of a rich and ancient cuisine.
A Companion To Food In The Ancient World
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Author : John Wilkins
language : en
Publisher: John Wiley & Sons
Release Date : 2015-06-29
A Companion To Food In The Ancient World written by John Wilkins and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-06-29 with Literary Criticism categories.
A Companion to Food in the Ancient World presents acomprehensive overview of the cultural aspects relating to theproduction, preparation, and consumption of food and drink inantiquity. • Provides an up-to-date overview of the study of food inthe ancient world • Addresses all aspects of food production, distribution,preparation, and consumption during antiquity • Features original scholarship from some of the mostinfluential North American and European specialists in Classicalhistory, ancient history, and archaeology • Covers a wide geographical range from Britain to ancientAsia, including Egypt and Mesopotamia, Asia Minor, regionssurrounding the Black Sea, and China • Considers the relationships of food in relation toancient diet, nutrition, philosophy, gender, class, religion, andmore
Siren Feasts
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Author : Andrew Dalby
language : en
Publisher: Routledge
Release Date : 2013-04-15
Siren Feasts written by Andrew Dalby and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-04-15 with History categories.
Cheese, wine, honey and olive oil - four of Greece's best known contributions to culinary culture - were already well known four thousand years ago. Remains of honeycombs and of cheeses have been found under the volcanic ash of the Santorini eruption of 1627 BC. Over the millennia, Greek food diversified and absorbed neighbouring traditions, yet retained its own distinctive character. In Siren Feasts, Andrew Dalby provides the first serious social history of Greek food. He begins with the tunny fishers of the neolithic age, and traces the story through the repertoire of classical Greece, the reputations of Lydia for luxury and of Sicily and South Italy for sybaritism, to the Imperial synthesis of varying traditions, with a look forward to the Byzantine cuisine and the development of the modern Greek menu. The apples of the Hesperides turn out to be lemons, and great favour attaches to Byzantine biscuits. Fully documented and comprehensively illustrated, scholarly yet immensely readable, Siren Feasts demonstrates the social construction placed upon different types of food at different periods (was fish a luxury item in classical Athens, though disdained by Homeric heroes?). It places diet in an economic and agricultural context; and it provides a history of mentalities in relation to a subject which no human being can ignore.
Food In The Ancient World From A To Z
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Author : Andrew Dalby
language : en
Publisher: Routledge
Release Date : 2013-04-15
Food In The Ancient World From A To Z written by Andrew Dalby and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-04-15 with History categories.
Sensual yet pre-eminently functional, food is of intrinsic interest to us all. This exciting new work by a leading authority explores food and related concepts in the Greek and Roman worlds. In entries ranging from a few lines to a couple of pages, Andrew Dalby describes individual foodstuffs (such as catfish, gazelle, peaches and parsley), utensils, ancient writers on food, and a vast range of other topics, drawn from classical literature, history and archaeology, as well as looking at the approaches of modern scholars. Approachable, reliable and fun, this A-to-Z explains and clarifies a subject that crops up in numerous classical sources, from plays to histories and beyond. It also gives references to useful primary and secondary reading. It will be an invaluable companion for students, academics and gastronomes alike.
Cooking Up The Past
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Author : Christopher Mee
language : en
Publisher: Oxbow Books Limited
Release Date : 2007
Cooking Up The Past written by Christopher Mee and has been published by Oxbow Books Limited this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Cooking categories.
This volume focuses on the ways in which the production and consumption of food developed in the Aegean region in the Neolithic and Early Bronze Age, to see how this was linked to the appearance of more complex forms of social organisation. Sites from Macedonia in the north of Greece down to Crete are discussed and chronologically the papers cover not only the Neolithic and Early Bronze Age but extend into the Middle and Late Bronze Age and Classical period as well. The evidence from human remains, animal and fish bones, cultivated and wild plants, hearths and ovens, ceramics and literary texts is interpreted through a range of techniques, such as residue and stable isotope analysis. A number of key themes emerge, for example the changes in the types of food that were produced around the time of the Final Neolithic-Early Bronze Age transition, which is seen as a particularly critical period, the ways in which foodstuffs were stored and cooked, the significance of culinary innovations and the social role of consumption.
Diet Economy And Society In The Ancient Greek World
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Author : Sofia Voutsaki
language : en
Publisher:
Release Date : 2013
Diet Economy And Society In The Ancient Greek World written by Sofia Voutsaki and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013 with Cooking categories.
The last decades have witnessed the adoption and refinement of various scientific techniques that allow us to reconstruct past diets, but also to understand the role of food in social interaction. These are exciting developments, but the proliferation of analytical techniques may also lead to over-specialization and fragmentation of the field. The papers in this volume explore the relation between diet, economy and society in the ancient Greek world by integrating different analytical techniques. Examples include the analysis of plant and animal remains, the bioarchaeological study of human remains, stable isotope and dental microwear analysis as well as the examination of organic residues. However, the aim of this volume is not only to compare different methods of analysis, but also to integrate method and theory and to reflect more widely on the integration of science and archaeology. The volume concludes with the report of a Round Table discussion on the institutional framework and the regulations surrounding the practice of archaeological science in Greece, as well as the ethical obligations of the practitioners.