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Author Tsoukala, Victoria
Title The social context of food preparation and consumption in Greek households of the fifth and fourth centuries B.C
book jacket
Descript 419 p
Note Source: Dissertation Abstracts International, Volume: 68-12, Section: A, page: 5114
Adviser: Stella Miller-Collett
Thesis (Ph.D.)--Bryn Mawr College, 2004
This study investigates the foodways (food habits) of Classical Greek households and their complex relationships to the social, cultural and economic conditions prevalent in Greece during the fifth and fourth centuries B.C. It establishes the study of the foodways of the smallest social unit in ancient Greece, the household, as a fruitful line of inquiry into Greek society and culture. Taking into consideration a wide range of sources, archaeological remains, literary and epigraphic texts, visual representations and ethnographic parallels this dissertation elucidates the social context of two steps of food provision in Classical households, the preparation and the consumption of food. The close examination of numerous aspects of the preparation and consumption of food elucidate the character of the Greek cuisine, the technologies involved, and, more importantly, some of the social roles of food preparation and consumption in Greek households and society at large. It reveals a considerable variability of foodways and attitudes towards food among different communities and households in Classical Greece, which was directly linked to particular socioeconomic and historical conditions
The first of the four parts of the dissertation sets forth the principles of ancient Greek diet, and investigates the literary sources and household material culture relevant to food preparation and consumption. The second part is a study of the iconography of food preparation and consumption during the Classical period aimed at elucidating fifth and fourth century ideas about food. The third part is an archaeological investigation of two sites serving as case studies, Olynthus and Halieis. This section is a demonstration of how a detailed archaeological study of architecture and floor assemblages can be informative about ancient foodways. The fourth part synthetically expounds on two important themes that emerge from the first two parts of the dissertation, food and domestic economy and food and gender identities, and provides an overall assessment of the traits of the Greek cuisine and attitudes towards food in the fifth and fourth centuries B.C
School code: 0025
Host Item Dissertation Abstracts International 68-12A
Subject Anthropology, Archaeology
Anthropology, Cultural
History, Ancient
0324
0326
0579
Alt Author Bryn Mawr College
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