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

by Linardou,Kallirroe; Brubaker,Le

• ISBN13: 9780754661191
• ISBN10: 0754661199
• Format: Hardcover
• Copyright: 2007-12-28
• Publisher: Routledge

Summary

This volume brings together a group of scholars to consider the rituals of eating together in the Byzantine world, the material culture of Byzantine food and wine consumption, and the transport and exchange of agricultural products.The contributors present food in nearly every conceivable guise, ranging from its rhetorical uses - food as a metaphor for redemption; food as politics; eating as a vice, abstinence as a virtue - to more practical applications such as the preparation of food, processing it, preserving it, and selling it abroad. We learn how the Byzantines viewed their diet, and how others - including, surprisingly, the Chinese - viewed it. Some consider the protocols of eating in a monastery, of dining in the palace, or of roughing it on a picnic or military campaign; others examine what serving dishes and utensils were in use in the dining room and how this changed over time. Throughout, the terminology of eating - and especially some of the more problematic terms - is explored.The chapters expand on papers presented at the 37th Annual Spring Symposium of Byzantine Studies, held at the University of Birmingham under the auspices of the Society for the Promotion of Byzantine Studies, in honour of Professor A.A.M. Bryer, a fitting tribute for the man who first told the world about Byzantine agricultural implements.

Table of Contents

Preface

Bibliography of publications

A Tribute to A.A.M. Bryer: A tribute to Professor Bryer

Polla ta ete (repeat 3 times) to Bryer

Bryer the anthropologist

Bryer the enthusiast

Not the champagne bus

Bryer and I - and the class of 1980-1985

Practicalities: Between the field and the plate: how agricultural products were processed into food

Store in a cool and dry place: perishable goods and their preservation in Byzantium

Some Byzantine aromatics

Stew and salted meat - opulent normality in the diet of everyday?

Dining and its Accoutrements: Dazzling dining: banquets as an expression of imperial legitimacy

A sultan in Constantinople: the feasts of Ghiyath al-Din Kay-Khusraw I

Mealtime in monasteries: the culture of the Byzantine refectory

From 'glittering sideboard' to table: silver in the well-appointed triclinium

Ideology and Representation: What was kosher in Byzantium?

Eat, drink...and pay the price

The changing dining habits at Christ's table

'Fish on a dish' and its table companions in 14th-century wall paintings on Venetian-dominated Crete

Food and the Sacred: Divine banquet: the Theotokos as a source of spiritual nourishment

Being a potential saint

Outside the Empire: More Malmsey, Your Grace? The export of Greek wine to England in the later Middle Ages

Record of Byzantine food in Chinese texts

Index

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