A Companion to Food in the Ancient World by John Wilkins, Robin Nadeau

By John Wilkins, Robin Nadeau

A spouse to nutrition within the old international offers a accomplished evaluate of the cultural points with regards to the creation, practise, and intake of food and drinks in antiquity. offers an up to date evaluate of the learn of foodstuff within the old international. Addresses all features of meals creation, distribution, training, and intake in the course of antiquity. positive aspects unique scholarship from a number of the most Read more...


A spouse to meals within the historical international offers a finished review of the cultural points in terms of the creation, education, and intake of foods and drinks in antiquity. Read more...

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Nevertheless there is a certain rudimentary characterization of the participants, and the sections are divided between them in a way that might suggest that the concept of a dialogue is not just a captatio benevolentiae, a nod to the long tradition of the learned symposium. It could be intended as a guide to the reader, since to some extent the information presented is divided out in accordance with the imagined characteristics of the participants – the pedant, the lawyer, the Cynic, the uninvited guest who interrupts, the urbane host, and so on.

The fact that he does not see Odysseus mix water with the wine, nor ask for this to happen, is a further sign that he is beyond the pale of ­civilized social practice. The proper use of wine is, like Odyssean cleverness (mêtis) and craft technology (vv. ” The mixing of water with wine in special mixing‐bowls (kratêres) from which all the guests were served had the very practical function of allowing steady drinking during gatherings lasting ­several hours, but it also emphasized the social fellowship of drinking and was a visible symbol of how wine was to be properly used.

The ancient user has a simpler problem: he or she must know the organizing principle in order to find his or her way around: in order to use this massive reference work of 30 papyrus rolls, stored in a box or set of pigeon holes, he or she needs to know how to locate the specific information that each roll may contain. This is easy in the modern world of bound volumes with page numbers and indexes, but not at all easy for the generations who originally consulted the work. 4–7) suggests that he might have begun like Pliny with a list of previous writing of similar nature; but though this gives a preview of the work it seems to have been very unsystematic and gives few clues A Companion to Food in the Ancient World, First Edition.

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