By John Wilkins, Robin Nadeau
A better half to nutrition within the historical international offers a accomplished evaluation of the cultural points on the subject of the construction, coaching, and intake of foods and drinks in antiquity. presents an updated review of the research of meals within the old international. Addresses all features of meals creation, distribution, coaching, and intake in the course of antiquity. positive aspects unique scholarship from many of the most influential North American and eu experts in Classical historical past, old background, and archaeology. Covers a large geographical diversity from Britain to historical Asia, together with Egypt and Mesopotamia, Asia Minor, areas surrounding the Black Sea, and China. Considers the relationships of foodstuff with regards to historical nutrition, food, philosophy, gender, type, faith, and more �Read more...
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Extra info for A Companion to Food in the Ancient World
Linking health with eating and exercise seems to be a strength that you find in Chinese medicine and Hippocratic and Galenic teaching. Healthy eating needs to be built into the idea of a food culture perhaps, and here the ancient world does excel. RN: You have a point, John. But dietetics is still a bourgeois phenomenon, available only to wealthy learned men. It is hard to know to what extent these notions would be available to or known by the poor masses. The importance of Greek culture in Rome during the Roman Empire explains why a scholar such as Athenaeus of Naucratis made an encyclopedia of Greek eating customs in previous times.
I very much doubt whether the practice they theorize about was restricted to doctors and their clients. That practice and knowledge of plants was diffused across the population, as in all of pre‐modern Europe. RN: To sum up, everyone seems to understand what someone would mean by a “great food culture”, but probably no one would reach the same definition. It makes sense to use it in our everyday life, but less to make a precise and rigorous description of a food culture. French cuisine is great in part because the French make a big fuss about it and because others are disposed to believe them (Fischler & Masson, 2008, 21; Shields‐ Argelès, 2008, 265).
But the problem is that Athenaeus carries this through so unsystematically and incoherently that it actually led the nineteenth century editor Georg Kaibel to the hypothesis that the text we possess is not the original, but itself an epitome. Although modern commentators no longer accept this view, it remains clear that no ancient reader could ever have traced a particular quotation or set of quotations by reference to his memory of the character who is supposed to have uttered the relevant passage: “Cynulcus says this somewhere” – but where?
A Companion to Food in the Ancient World by John Wilkins, Robin Nadeau