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Index
Cover Title page Table of Contents List of Illustrations Notes on Contributors Abbreviations Introduction
FURTHER READING
PART 1: Literature and Approaches
CHAPTER 1: Food in Greek Literature
Food Drink FURTHER READING
CHAPTER 2: Athenaeus the Encyclopedist
The Author and his Work Content Ordering FURTHER READING
CHAPTER 3: Food in Latin Literature
Tragic Gastronomy and Epic Decorum Satire Early Roman Literature and the Joy of Pork Identity and Cultural Change Conclusion FURTHER READING
CHAPTER 4: Cookery Books
Acknowledgment FURTHER READING
CHAPTER 5: Medical Literature, Diet, and Health
FURTHER READING
CHAPTER 6: Food and Ancient Philosophy
Food, Virtue, and Sufficiency Taste, Perception, and Ethical Models Pleasure and Indulgence FURTHER READING
CHAPTER 7: Food, Gender, and Sexuality
Gender and Sexuality in Antiquity: Some Landmarks The Wife as “Terrible Cook” The Female Guardian of Food and Household Goods The Masculinization of Women Castrated by Christian Abstinence and Fasting FURTHER READING
CHAPTER 8: Class and Power
FURTHER READING
CHAPTER 9: The Archaeology of Food Consumption
Acquisition (Production and Distribution) Transformation (Preparation and Ingestion) Disposal (Discard and Deposit Formation) Conclusion: Towards a Holistic Archaeology of Consumption Practice FURTHER READING
CHAPTER 10: Roman Food Remains in Archaeology and the Contents of a Roman Sewer at Herculaneum
The Survival of Ancient Food Remains Formation Processes The Herculaneum Sewer Diet Daily Life FURTHER READING
CHAPTER 11: Anthropology and Food Studies
Defining Anthropology The Birth of Social Anthropology Food: a Mode of Thought Food: a Mode of Production FURTHER READING
CHAPTER 12: Art and Images
Image, Document, Monument The Reflexivity of the Banqueting-Vessels Votive and Funerary Reliefs Roman Images FURTHER READING
PART 2: Production and Transport
CHAPTER 13: Animals, Meat, and Alimentary By-products
Livestock and Meat Production Hunting Conservation and Commerce Good Cuts and Good Cooking Consumers Conclusion FURTHER READING
CHAPTER 14: Fish
Introduction How Rich was the Aegean Sea? Issues of Availability What Fish Resources were Exploited in the Aegean? Issues of Choice and Fishing Technology Fish Becoming Food. Travelling Fishmongers and Fish Markets Conclusions FURTHER READING
CHAPTER 15: Agriculture
Introduction Arable Farming and Cereal and Legume Production Animal Husbandry and Meat Production Game and Fish Farming Wine Production Arboriculture Market Gardening FURTHER READING
CHAPTER 16: Storage and Transport
Storage Transport FURTHER READING
CHAPTER 17: Supplying Cities
“Not Solely an Act of God” Ecological and Logistical Constraints The Greek World Rome, the Capital of the World The Roman World Beyond the Capital Conclusion FURTHER READING
PART 3: Preparation
CHAPTER 18: Men, Women, and Slaves
Classical Greece Later Greece Rome Placing and Politeness Homeric Society and its Food FURTHER READING
CHAPTER 19: Kitchens
Introduction Greek Kitchens Roman Kitchens FURTHER READING
CHAPTER 20: Baking and Cooking
Baking Cooking FURTHER READING
CHAPTER 21: Dining in Ancient Greece
Meals and Anthropology: a Definition of the Greek Man Description Hospitality Family Associations A History of Public Dining Historiography FURTHER READING
CHAPTER 22: Symposium
FURTHER READING
CHAPTER 23: Royal Feasting
The Early Greek Tyrant (Seventh and Sixth Centuries BC) The Great King of Persia (550–330 BC) Macedonian and Hellenistic Kings The Roman Princeps (30 BC–Third Century AD) Conclusions and Further Development FURTHER READING
CHAPTER 24: Roman Dining
Introduction A Brief Overview of the Roman Diet A Melange of Roman Meals The diversity of the cena The popularity of the epulum The convivium as celebration Food and the Roman Soldier Food “to go:” “iron rations” and “MREs” Disciplina militaris: food as equalizer, food as punishment Conclusion FURTHER READING
CHAPTER 25: Table Manners
FURTHER READING
CHAPTER 26: Wine Appreciation in Ancient Greece
Visual Examination The Olfactory Examination The Examination by Taste The Language of Wine Conclusion FURTHER READING
PART 4: Cultures Beyond Athens and Rome
CHAPTER 27: Food, Culture, and Environment in Ancient Asia Minor
FURTHER READING
CHAPTER 28: Food among Greeks of the Black Sea: the Challenging Diet of Olbia
The Olbian and Other Pontic Diets FURTHER READING
CHAPTER 29: Mesopotamia
Sources and their Use Products and Diet Storage, Shipping, and Processing Recipes Consumption Meals of the Gods Meals of the Dead Around the Table: Discourses and Judgments FURTHER READING
CHAPTER 30: Food in Ancient Egypt
Introduction Bread, Beer, and Agriculture Meat, Poultry, and Fish A Product Apart: the Wine of the Egyptians FURTHER READING
CHAPTER 31: “Celtic” Food
Nature and Culture The Cultural Politics of Alcohol The Civilizing Process Conclusions FURTHER READING
PART 5: Food and Religion/Great Food Cultures
CHAPTER 32: Sacrifice
Defining Sacrifice The Ritual Process An Animal Divided Food for Gods Communion with Gods Food for Mortals FURTHER READING
CHAPTER 33: Jewish Meals in Antiquity
Introduction What Did They Eat? How Did They Obtain Their Food? How Did They Prepare Their Food? How Did They Eat Their Food? Defending the Distinct Diet of the Ancient Jew Jewish Meals in Antiquity Acknowledgments FURTHER READING
CHAPTER 34: Food and Dining in Early Christianity
Jews and Greeks at the Early Christian Table Hospitality at the Early Christian Table Hospitality as a Cultural Value Hospitality in the Letters of Paul Hospitality in the Gospels Eucharist and Agapē – the Traditional View Eucharist and Agapē – a New Perspective FURTHER READING
CHAPTER 35: Byzantium
A Christian Food Culture Was there a Byzantine Cuisine? FURTHER READING
CHAPTER 36: Medieval Food
Introduction New Evidence New Context Transitions Christianity and Food Heritage FURTHER READING
CHAPTER 37: Food in Antiquity: the Islamic Dimension
Introduction Food in Medieval Arabic Sources Writings on Nourishment and Health Culinary Manuals The Cookbook FURTHER READING
CHAPTER 38: The Ideological Foundations of the Food Culture of Pre-Imperial China
The Ideological Foundations of the Food Culture of Pre-Imperial China Food and Cuisine in Western Han Dynasty China FURTHER READING
Bibliography Index End User License Agreement
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