Food in the Ancient World / Ancient Cultures (PDF)
(Sprache: Englisch)
In Food in the Ancient World, a respected classicist and a
practising world-class chef explore a millennium of eating and
drinking.
* Explores a millennium of food consumption, from c.750 BC to 200
AD.
* Shows the pivotal role food had in a world...
practising world-class chef explore a millennium of eating and
drinking.
* Explores a millennium of food consumption, from c.750 BC to 200
AD.
* Shows the pivotal role food had in a world...
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In Food in the Ancient World, a respected classicist and a
practising world-class chef explore a millennium of eating and
drinking.
* Explores a millennium of food consumption, from c.750 BC to 200
AD.
* Shows the pivotal role food had in a world where it was linked
with morality and the social order.
* Concerns people from all walks of life - impoverished
citizens subsisting on cereals to the meat-eating elites.
* Describes religious sacrifices, ancient dinner parties and
drinking bouts, as well as exotic foods and recipes.
* Considers the role of food in ancient literature from Homer to
Juvenal and Petronius.
practising world-class chef explore a millennium of eating and
drinking.
* Explores a millennium of food consumption, from c.750 BC to 200
AD.
* Shows the pivotal role food had in a world where it was linked
with morality and the social order.
* Concerns people from all walks of life - impoverished
citizens subsisting on cereals to the meat-eating elites.
* Describes religious sacrifices, ancient dinner parties and
drinking bouts, as well as exotic foods and recipes.
* Considers the role of food in ancient literature from Homer to
Juvenal and Petronius.
Autoren-Porträt von John Wilkins, Shaun Hill
John M. Wilkins is Professor of Greek Culture at theUniversity of Exeter. He is the author of Euripides:
Heraclidae (1993) and The Boastful Chef: The Discourse of
Food in Ancient Greek Comedy (2000) and has edited several
books on Greek literature and food in the ancient world.
Shaun Hill is Honorary Research Fellow at the University
of Exeter. He is chef and former owner of the Michelin-starred
Merchant House and works as an independent food writer. His books
include Cooking at the Merchant House (2000), How to Cook
Better (2004), and Cook (with others, 2005).
John Wilkins and Shaun Hill have co-written several books and
articles including Archestratus: The Life of Luxury
(1994)
Bibliographische Angaben
- Autoren: John Wilkins , Shaun Hill
- 2009, 1. Auflage, 320 Seiten, Englisch
- Verlag: John Wiley & Sons
- ISBN-10: 1405154705
- ISBN-13: 9781405154703
- Erscheinungsdatum: 09.02.2009
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- Größe: 16 MB
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Sprache:
Englisch
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