| Description |
1 online resource (309 pages) |
| Series |
Publications of the Society for the Promotion of Byzantine Studies ; v. 13 |
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Publications of the Society for the Promotion of Byzantine Studies
|
| Contents |
Cover; Half Title; Title Page; Copyright Page; Contents; Acknowledgements; List of abbreviations; List of figures; List of tables; Preface; Bibliography of publications by A.A.M. Bryer; Section I: A tribute to A.A.M. Bryer; 1. A tribute to Professor Bryer; 2. Polla ta ete (repeat three times) to Bryer; 3. Bryer the anthropologist; 4. Bryer the enthusiast; 5. Not the champagne bus; 6. Bryer and I -- and the class of 1980-1985; Section II: Practicalities; 7. Between the field and the plate: how agricultural products were processed into food |
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8. Store in a cool and dry place: perishable goods and their preservation in Byzantium9. Some Byzantine aromatics; 10. Stew and salted meat -- opulent normality in the diet of every day?; Section III: Dining and its accoutrements; 11. Dazzling dining: banquets as an expression of imperial legitimacy; 12. A sultan in Constantinople: the feasts of Ghiyāth al-Dīn Kay-Khusraw I; 13. Mealtime in monasteries: the culture of the Byzantine refectory; 14. From 'glittering sideboard' to table: silver in the well-appointed triclinium; Section IV: Ideology and representation |
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15. What was kosher in Byzantium?16. Eat, drink & and pay the price; 17. The changing dining habits at Christ's table; 18. 'Fish on a dish' and its table companions in fourteenth-century wall-paintings on Venetian- dominated Crete; Section V: Food and the sacred; 19. Divine banquet: the Theotokos as a source of spiritual nourishment; 20. Being a potential saint; Section VI: Outside the empire; 21. More Malmsey, your Grace? The export of Greek wine to England in the later Middle ages; 22. Record of Byzantine food in Chinese texts; Index |
| Notes |
Print version record |
| Form |
Electronic book
|
| Author |
Brubaker, Leslie
|
|
Loverance, Ms. Rowena
|
| ISBN |
9781351942089 |
|
1351942085 |
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