Andrew Dalby (Summary) Siren Feasts A History of Food and Gastronomy in Greece


4 thoughts on “Siren Feasts A History of Food and Gastronomy in Greece

  1. says:

    A labor of love this history of food and gastronomy spans the entire record from prehistory to the present focusing on the period from 650 BC

  2. says:

    Extremely detailed obviously the author put in a lot of work in making strong arguments and presenting evidence for the amazing ancient reality of gastronomy in Ancient Greece Definitely recommend for ancient history nerds

  3. says:

    Unlike his other books on food history you can tell Siren Feasts is Dalby's magnum opus It is INCREDIBLY detailed which is why it has taken me so long to read because I kept falling asleep while perusing long lists of Greek

  4. says:

    Archaeology and food make a great combination

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CHARACTERS ð PDF, eBook or Kindle ePUB ¸ Andrew Dalby

Siren Feasts A History of Food and Gastronomy in Greece

Cheese wine honey olive oil 4 of Greece's best known contributions to culinary culture were well known 4000 years ago Remains of honeycombs of cheeses have been found under the volcanic ash of the Santorini eruption of 1627 BCE Over the millennia Greek food diversified absorbed neighboring traditions yet retained its own distinctive character In Siren Feasts Andrew Dalby provides the 1st serious social. A labor of love this history of food and gastronomy spans the entire record from prehistory to the present focusing on the period from 650 BC to AD 300 Greece is also broadly treated taken to include not only the European peninsula but also all areas occupied by Greeks or Greek speakers Asia Minor the Aegean Islands Cyprus Rhodes Crete Cyrene and Italy as well as those areas with whom they traded foodstuffs and culinary discoveries This is not a cookbook but a history of one culture s foods their employments and enjoymentsThe treatment of prehistoric pre 650 food consumption is cursory occupying only twenty two pages of text Archaic and Classical Greece 650 250 is thoroughly treated in eighty pages while post Classical antiuity 300 BC AD 300 receives fifty four Byzantine Ottoman and contemporary developments are uickly reviewed in twenty five pages Throughout the concentration is on ordinary domestic practice not on the extraordinary or the culticThere is little perceptible system to this book beyond such rough chronological ordering It is not nested nor does it attempt to substantiate any anthropological sociological or economic theory Thus while the author demonstrates that the discipline of gastronomy originated circa 400 BC he adduces neither weighty reasons for this development nor momentous conseuences The aesthetics of eating appear to reuire no justification This is a travelogue not a scientific geography of Greek cookeryLike a good travel book Siren Feasts contains tidbits to satisfy all tastes excursuses into the arcana of the once commonplace For instance I found Dalby s discussions of seafood fascinating So various were the species available in the Mediterranean world that language fails him literally Modern English simply lacks the nouns French a richer language here is resorted to One wonders if contemporary supermarket cornucopias are actually abundant than some ancient marketplaces Again and again I was struck by the poverty of my own culinary vocabulary at my ignorance as regards the such an important facet of human life Classicists and historians already well versed in the sociology politics and literature of the period may similarly be surprised at how little they know about this fundamental topic They will find in this humble history both a useful introduction to an academically neglected aspect of culture as well as an entre into the daily concerns of generations of ordinary Greeks The Black Ice Score (Parker, uickly reviewed in twenty five pages Throughout the concentration is on ordinary domestic practice not on the extraordinary or the culticThere is little perceptible system to this book beyond such rough chronological ordering It is not nested nor does it attempt to substantiate any anthropological sociological or economic theory Thus while the author demonstrates that the discipline of gastronomy originated circa 400 BC he adduces neither weighty reasons for this development nor momentous conseuences The aesthetics of eating appear to reuire no justification This is a travelogue not a scientific geography of Greek cookeryLike a good travel book Siren Feasts contains tidbits to satisfy all tastes excursuses into the arcana of the once commonplace For instance I found Dalby s discussions of seafood fascinating So various were the species available in the Mediterranean world that language fails him literally Modern English simply lacks the nouns French a richer language here is resorted to One wonders if contemporary supermarket cornucopias are actually abundant than some ancient marketplaces Again and again I was struck by the poverty of my own culinary vocabulary at my ignorance as regards the such an important facet of human life Classicists and historians already well versed in the sociology politics and literature of the period may similarly be surprised at how little they know about this fundamental topic They will find in this humble history both a The Black Painting useful introduction to an academically neglected aspect of culture as well as an entre into the daily concerns of generations of ordinary Greeks

FREE READ Siren Feasts A History of Food and Gastronomy in Greece

History of Greek food He begins with the tunny fishers of the neolithic age traces the story thru the repertoire of classical Greece the reputations of Lydia for luxury of Sicily S Italy for sybaritism to the Imperial synthesis of varying traditions with a look forward to the Byzantine cuisine the development of the modern Greek menu The apples of the Hesperides turn out to be lemons Great favor attac. Extremely detailed obviously the author put in a lot of work in making strong arguments and presenting evidence for the amazing ancient reality of gastronomy in Ancient Greece Definitely recommend for ancient history nerds

CHARACTERS ð PDF, eBook or Kindle ePUB ¸ Andrew Dalby

Hes to Byzantine biscuits Fully documented comprehensively illustrated scholarly yet readable Siren Feasts demonstrates the social construction placed upon different types of food at different periods was fish a luxury in classical Athens tho disdained by Homeric heroes It places diet in an economic agricultural context; provides a history of mentalities in relation to a subject which no one can ignore. Unlike his other books on food history you can tell Siren Feasts is Dalby s magnum opus It is INCREDIBLY detailed which is why it has taken me so long to read because I kept falling asleep while perusing long lists of Greek names for various foodstuffs So no it s not an easy read but if you re interested in the subject matter it is worth pushing through the first half of the book to reach the latter half where long lists and conflicting uotations fall away to generalizations of cuisine ritual and nutrition as the ancients perceived it And I think if you skip trying to pronounce all that Greek vocabulary you won t spend a week trying to read this slim volume

  • Hardcover
  • 336
  • Siren Feasts A History of Food and Gastronomy in Greece
  • Andrew Dalby
  • English
  • 14 April 2019
  • 9780415156578

About the Author: Andrew Dalby

Andrew Dalby born Liverpool 1947 is an English linguist translator and historian who most often writes about food historyDalby studied at the Bristol Grammar School where he learned some Latin French and Greek; then at the University of Cambridge There he studied Latin and Greek at first afterwards Romance languages and linguistics He earned a bachelor's degree in 1970 Dalby then worked