Food practices and strategies in late antiquity.
University Press of Liège| N° d'inventaire | 32329 |
| Format | 24 x 16 |
| Détails | 174 p., paperback. |
| Publication | Liège, 2022. |
| Etat | Nine |
| ISBN | 9782875623331 |
The result of collaboration between the universities of Lorraine, Saarland, Luxembourg and Liège on the project Food Practices and Strategies in Late Antiquity (3rd – 6th centuries), issue 11 of the Cahiers du CEDOPAL covers a wide range of topics, from the eating habits of the Severan emperors and Byzantine Egypt to the terminology of food in Saint Jerome and in the Greek and Greco-Coptic papyri of Egypt, including the recipes of the famous cookery treatise by Apicius and the meals of the first Christian communities and their criticisms of the Roman lectisternae and sellisternae. Taking a fresh look at the theme of food in late antiquity, the contributions gathered here are likely to interest all audiences, today confronted not only with new food practices, but also with pollution, waste, risks of food insecurity and the solutions proposed to remedy them, including methods of cultivation, breeding and processing of foodstuffs inspired by the past.
The result of collaboration between the universities of Lorraine, Saarland, Luxembourg and Liège on the project Food Practices and Strategies in Late Antiquity (3rd – 6th centuries), issue 11 of the Cahiers du CEDOPAL covers a wide range of topics, from the eating habits of the Severan emperors and Byzantine Egypt to the terminology of food in Saint Jerome and in the Greek and Greco-Coptic papyri of Egypt, including the recipes of the famous cookery treatise by Apicius and the meals of the first Christian communities and their criticisms of the Roman lectisternae and sellisternae. Taking a fresh look at the theme of food in late antiquity, the contributions gathered here are likely to interest all audiences, today confronted not only with new food practices, but also with pollution, waste, risks of food insecurity and the solutions proposed to remedy them, including methods of cultivation, breeding and processing of foodstuffs inspired by the past.