A Cultural History of Food in Antiquity - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook A Cultural History of Food in Antiquity write by Paul Erdkamp. This book was released on 2014-05-22. A Cultural History of Food in Antiquity available in PDF, EPUB and Kindle. From Archaic Greece until the Late Roman Empire (c. 800 BCE to c. 500 CE), food was more than a physical necessity; it was a critical factor in politics, economics and culture. On the one hand, the Mediterranean landscape and climate encouraged particular crops – notably cereals, vines and olives – but, with the risks of crop failure ever-present, control of food resources was vital to economic and political power. On the other hand, diet and dining reflected complex social hierarchies and relationships. What was eaten, with whom and when was a fundamental part of the expression of one's role and place in society. In addition, symbolism and ritual suffused foodstuffs, their preparation and consumption. A Cultural History of Food in Antiquity presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.
Food
Food - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Food write by Jean-Louis Flandrin. This book was released on 2013-05-21. Food available in PDF, EPUB and Kindle. When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit? Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.
Food in Antiquity
Food in Antiquity - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Food in Antiquity write by John Wilkins. This book was released on 1995. Food in Antiquity available in PDF, EPUB and Kindle. Food as a cultural symbol was as important in antiquity as in our own times and Food in Antiquity investigates some of the ways in which food and eating shaped the lives and thoughts of the indigenous peoples of the ancient Mediterranean. In this volume thirty contributors consider aspects of food and eating in the Greco-Roman world. This is the most comprehensive exploration of questions relating to food in antiquity in this country. The authors, some specialists in this field, others with expertise in other areas, use a range of approaches to investigate the production and distribution of food, social, religious and political factors, medicine and diet, cultural identity and contrasts with neighbouring cultures, and food in literature. The volume is designed for both Classicists and those interested in the history of food. The aim is both to illuminate and to entertain, and at the same time to remind the reader that the Greeks and Romans were not only philosophers and rulers of empires, they were also peasant farmers, traders and consumers of foods who considered that what and how they ate defined who they were.
A Cultural History of Food: A cultural history of food in antiquity
A Cultural History of Food: A cultural history of food in antiquity - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook A Cultural History of Food: A cultural history of food in antiquity write by . This book was released on 2012. A Cultural History of Food: A cultural history of food in antiquity available in PDF, EPUB and Kindle. "A Cultural History of Food presents an authoritative survey from ancient times to the present. This set of six volumes covers nearly 3,000 years of food and its physical, spiritual, social and cultural dimensions."--
A Cultural History of Food in Antiquity
A Cultural History of Food in Antiquity - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook A Cultural History of Food in Antiquity write by Paul Erdkamp. This book was released on 2014-05-22. A Cultural History of Food in Antiquity available in PDF, EPUB and Kindle. From Archaic Greece until the Late Roman Empire (c. 800 BCE to c. 500 CE), food was more than a physical necessity; it was a critical factor in politics, economics and culture. On the one hand, the Mediterranean landscape and climate encouraged particular crops – notably cereals, vines and olives – but, with the risks of crop failure ever-present, control of food resources was vital to economic and political power. On the other hand, diet and dining reflected complex social hierarchies and relationships. What was eaten, with whom and when was a fundamental part of the expression of one's role and place in society. In addition, symbolism and ritual suffused foodstuffs, their preparation and consumption. A Cultural History of Food in Antiquity presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.
