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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 | |
Table of Contents provided by Publisher. All Rights Reserved. |
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