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A CULTURAL HISTORY OF FOOD IN ANTIQUITY

Erdkamp Paul

Oprawa:
TWARDA

Wydawca:
Bloomsbury Publishing (UK)

ISBN:
9780857850232

511,88 PLN
Wysyłamy w 21 dni

Opis produktu

Paul Erdkamp is Professor of Ancient History at the Flemish Free University of Brussels Belgium.The first systematic cultural history on the subject covering 2500 years from Antiquity to the present dayBrings together original research from an international range of scholarsEach volume shares the same thematic chapters which allows the reader to follow a theme through historyPaul Erdkamp is Professor of Ancient History at the Flemish Free University of Brussels Belgium. He is author of Hunger and the Sword: Warfare and Food Supply in Roman Republican Wars: and The Grain Market in the Roman Empire: and editor of The Cambridge Companion to Ancient Rome (2013).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 everpresent control of food resources was vital to economic andpolitical 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 ones 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.A Cultural History of Food presents a comprehensive authoritative overview of food from ancient times to the present. Each of the six volumes explores the same themes allowing readers to trace developments across time.Series Preface Introduction: Food and Commensality in the Ancient Near East Paul Erdkamp Flemish Free University of Brussels Belgium1 Food Production Paul Halstead University of Sheffield UK2 Food Systems in Classical Antiquity Wim Broekaert and Arjan Zuiderhoek Ghent University Belgium3 Food Security Safety and Crises Paul Erdkamp Flemish Free University of Brussels Belgium 4 Food and Politics in Classical Antiquity Wim Broekaert and Arjan Zuiderhoek Ghent University Belgium5 Eating and Drinking Out Steven J. R. Ellis University of Cincinnati USA6 Professional Cooking Kitchens and Service Work Robert I. Curtis Department of Classics University of Georgia USA7 Family and Domesticity Konrad Vssing Rheinische Friedrich WilhelmsUniversitĄt BonnGermany8 Body and SoulRobin Nadeau University of Exeter UK9 Food RepresentationsHugh Lindsay University of Newcastle New South Wales Australia10 World Developments Fabio Parasecoli The New School NYC USANotes Bibliography Notes on Contributors Index[T]he six volumes of A Cultural History of Food provide a

Wymiary: 244 mm 172 mm 683 gr

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