Eat, Drink, and Be Merry ( Luke 12:19 )- Food and Wine in Byzantium. Papers of the 37th Annual Spring Symposium of Byzantine Studies in Honour of Professor A.A.M. Bryer PDF Download
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Author: Leslie; Linardou Brubaker (Kallirroe, eds)
Publisher:
ISBN:
Category :
Languages : en
Pages : 272
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Book Description
Author: Leslie; Linardou Brubaker (Kallirroe, eds)
Publisher:
ISBN:
Category :
Languages : en
Pages : 272
Get Book Here
Book Description
Author: American Historical Association. Meeting
Publisher:
ISBN:
Category : United States
Languages : en
Pages : 372
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Book Description
Some programs include also the programs of societies meeting concurrently with the association.
Author: Leslie Brubaker
Publisher:
ISBN: 9781315257112
Category : Byzantine Empire
Languages : en
Pages : 272
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Book Description
Author: Leslie Brubaker
Publisher: Ashgate Publishing, Ltd.
ISBN: 9780754661191
Category : History
Languages : en
Pages : 318
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Book Description
This volume brings together a group of scholars to consider the rituals of eating together in the Byzantine world, the material culture of Byzantine food and wine consumption, and the transport and exchange of agricultural products. The contributors present food in nearly every conceivable guise, ranging from its rhetorical to more practical applications--such as the preparing, processing, preserving and selling of food abroad. The chapters expand on papers presented at the 37th Annual Spring Symposium of Byzantine Studies, in honour of Professor A.A.M. Bryer.
Author: Andrew Dalby
Publisher: Tauris Parke
ISBN: 9781838600365
Category : Cooking
Languages : en
Pages : 272
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Book Description
For centuries, the food and culinary delights of the Byzantine empire - centred on Constantinople - have captivated the west, although it appeared that very little information had been passed down to us. Andrew Dalby's "Tastes of Byzantium" now reveals in astonishing detail, for the first time, what was eaten in the court of the Eastern Roman Empire - and how it was cooked. Fusing the spices of the Romans with the seafood and simple local food of the Aegean and Greek world, the cuisine of the Byzantines was unique and a precursor to much of the food of modern Turkey and Greece. Bringing this vanished cuisine to life in vivid and sensual detail, Dalby describes the sights and smells of Constantinople and its marketplaces, relates travellers' tales and paints a comprehensive picture of the recipes and customs of the empire and their relationship to health and the seasons, love and medicine. For food-lovers and historians alike, "Tastes of Byzantium" is both essential and riveting - an extraordinary illumination of everyday life in the Byzantine world.
Author: Carter Lindberg
Publisher: John Wiley & Sons
ISBN: 140514887X
Category : Religion
Languages : en
Pages : 232
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Book Description
Charting the rise and development of Christianity, Carter Lindberg has succeeded in writing a concise and compelling history of the world’s largest religion. He spans over 2,000 years of colorful incident to give an authoritative history of Christianity for both the general reader and the beginning student. Ranges from the missionary journeys of the apostles to the tele-evangelism of the twenty-first century. Demonstrates how the Christian community received and forged its identity from its development of the Bible to the present day. Covers topics fundamental to understanding the course of Western Christianity, including the growth of the papacy, heresy and schism, reformation and counter-reformation. Includes an introduction to the historiography of Christianity, a note on the problems of periodization, an appendix on theological terms, and a useful bibliography. An authoritative yet succinct history, written to appeal to a general audience as well as students of the history of Christianity. Written by internationally regarded theologian, Carter Lindberg, who is the author of numerous titles on theology and Church history.
Author: Andrew Dalby
Publisher: Prospect Books
ISBN:
Category : Cooking
Languages : en
Pages : 280
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Book Description
This is a study of the food that was eaten at the court of the Eastern Roman Empire at Constantinople in the Middle Ages. For centuries it has tempted and fascinated the West, yet very little has been written in English about the foods they ate or the recipes they cooked from. Dalby gives an entertaining account of the dining customs of the Emperors as witnessed by the Greeks and by foreign visitors. He tells of the medical theories that underlay their diet; of their opinions of the raw materials available; and stretches in a calendar of the seasons and how they affected the food on the table. This is underpinned by new translations from the Greek of important medieval treatises on diet, flavors, raw materials and cookery. Andrew Dalby is a classical scholar, food historian and student of languages.
Author: Andrew Dalby
Publisher: Routledge
ISBN: 1134969856
Category : History
Languages : en
Pages : 338
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Book Description
Cheese, wine, honey and olive oil - four of Greece's best known contributions to culinary culture - were already well known four thousand years ago. Remains of honeycombs and of cheeses have been found under the volcanic ash of the Santorini eruption of 1627 BC. Over the millennia, Greek food diversified and absorbed neighbouring traditions, yet retained its own distinctive character. In Siren Feasts, Andrew Dalby provides the first serious social history of Greek food. He begins with the tunny fishers of the neolithic age, and traces the story through the repertoire of classical Greece, the reputations of Lydia for luxury and of Sicily and South Italy for sybaritism, to the Imperial synthesis of varying traditions, with a look forward to the Byzantine cuisine and the development of the modern Greek menu. The apples of the Hesperides turn out to be lemons, and great favour attaches to Byzantine biscuits. Fully documented and comprehensively illustrated, scholarly yet immensely readable, Siren Feasts demonstrates the social construction placed upon different types of food at different periods (was fish a luxury item in classical Athens, though disdained by Homeric heroes?). It places diet in an economic and agricultural context; and it provides a history of mentalities in relation to a subject which no human being can ignore.
Author: Andrew Dalby
Publisher: Getty Publications
ISBN: 9780892363940
Category : Art
Languages : en
Pages : 148
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Book Description
Explores the cuisine of the Mediterranean in ancient times from 750 B.C. to A.D. 450.
Author: Andrew Dalby
Publisher: Psychology Press
ISBN: 9780415280730
Category : History
Languages : en
Pages : 350
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Book Description
An evocative survey of the sensory culture of the Roman Empire, showing how the Romans themselves depicted their food, wine and entertainments in literature and in art.
