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Food & History (FOOD 5.1)

Food & History - 5.1 (2007)
Sacrifices, marché de la viande et pratiques alimentaires dans les cités du monde romain. Meat : Sacrifice , Commerce and Food Preparations in the Roman Empire

W. Van Andringa (ed.)
287 p., 170 x 240 mm, 2008
ISBN: 978-2-503-52321-7
Languages: English, French
PaperbackPaperback
The publication is no longer available.The publication is no longer available.
Retail price: EUR 57,00 excl. tax
How to order?
Online content: http://www.brepolsonline.net/toc/food/5/1
Review

"Les contributions réunies dans ce volume apportent une série de considérations novatrices sur le thème du sacrifice, de la boucherie et des pratiques alimentaires dans l'Antiquité et constitueront un point de référence sur ces thématiques." (Françoise Van Haeperen, dans L'Antiquité Classique 79, 2010, p. 543)

"This collection is a valuable contribution to our knowledge of the status of meat in the Roman world, and perhaps would be of interest not merely to classicists working in this field, but also to food historians who are interested in the technical aspects of ancient butchery and its place within the social and religious framework of Roman society." (Michael Beer, in: Journal of Roman Studies, 100 (2010), p. 272)

Interest Classification:
Classics, Ancient History, Oriental Studies
Ancient history & archaeology: Europe
Rome (with Italy and adjacent territories)
Medieval & Renaissance History (c.400-1500)
Medieval European history (400-1500) : main subdisciplines
Social & economic history

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