ISBN-10:
0754661199
ISBN-13:
9780754661191
Pub. Date:
12/31/2007
Publisher:
Taylor & Francis
Eat, Drink, and Be Merry (Luke 12:19): Food and Wine Byzantium: Papers of the 37th Annual Spring Symposium of Byzantine Studies in Honour of Professor A. A. M. Bryer / Edition 1

Eat, Drink, and Be Merry (Luke 12:19): Food and Wine Byzantium: Papers of the 37th Annual Spring Symposium of Byzantine Studies in Honour of Professor A. A. M. Bryer / Edition 1

by Kallirroe Linardou, Leslie Brubaker
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Product Details

ISBN-13: 9780754661191
Publisher: Taylor & Francis
Publication date: 12/31/2007
Series: Publications of the Society for the Promotion of Byzantine Studies Series
Edition description: New Edition
Pages: 308
Product dimensions: 6.40(w) x 9.30(h) x 1.00(d)

About the Author

Leslie Brubaker is Professor of Byzantine Art History and Director of the Centre for Byzantine, Ottoman and Modern Greek Studies, and Associate Director of the Institute of Archaeology and Antiquity at the University of Birmingham, UK. Kallirroe Linardou is Lecturer in Byzantine Art at the University of Ioannina, Greece.

Table of Contents

Contents: Preface; Bibliography of publications by A.A.M. Bryer; Section I A Tribute to A.A.M. Bryer: A tribute to Professor Bryer, J.A. Minitz; Polla ta ete (repeat 3 times) to Bryer, J.Herrin; Bryer the anthropologist, R. Morris; Bryer the enthusiast, J.Haldon; Not the champagne bus, M. Mullett; Bryer and I - and the class of 1980-1985, C. Galatariotou. Section II Practicalities: Between the field and the plate: how agricultural products were processed into food, D. Stathakopoulos; Store in a cool and dry place: perishable goods and their preservation in Byzantium, M. Grünbart; Some Byzantine aromatics, A. Dalby; Stew and salted meat - opulent normality in the diet of everyday?, J. Koder. Section III Dining and its Accoutrements: Dazzling dining: banquets as an expression of imperial legitimacy, S. Malmberg; A sultan in Constantinople: the feasts of Ghiyath al-Din Kay-Khusraw I, D. Korobeinikov; Mealtime in monasteries: the culture of the Byzantine refectory, A.-M. Talbot; From 'glittering sideboard' to table: silver in the well-appointed triclinium, M. Mundell Mango. Section IV Ideology and Representation: What was kosher in Byzantium?, B. Crostini; Eat, drink...and pay the price, A. Eastmond and L. James; The changing dining habits at Christ's table, J. Vroom; 'Fish on a dish' and its table companions in 14th-century wall paintings on Venetian-dominated Crete, A.Lymberopoulou. Section V Food and the Sacred: Divine banquet: the Theotokos as a source of spiritual nourishment, M.B. Cunningham; Being a potential saint, P. Karlin-Hayter. Section VI Outside the Empire: More Malmsey, Your Grace? The export of Greek wine to England in the later Middle Ages, J. Harris; Record of Byzantine food in Chinese texts, C. Zhiqiang; Index.

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