Food, Cuisine and Society in Prehistoric Greece.

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Bibliographic Details
Main Author:	Halstead, Paul
Other Authors:	Barrett, John C.
Format:	eBook
Language:	English
Published:	Havertown : Oxbow Books, 2005.
Subjects:	Food habits > Greece > History. Dinners and dining > Greece > History. Prehistoric peoples > Food > Greece. Dinners and dining Food habits Prehistoric peoples > Food Greece History
Online Access:	Click for online access

Table of Contents:

Front Cover; Half-Title Page; Title Page; Copyright Page; Contents; Abbreviations; List of Contributors; 1. Paul Halstead And John C. Barrett Introduction: Food, Cuisine and Society in Prehistoric Greece; 2. Maria Pappa, Paul Halstead, Kostas Kotsakis And Duska Urem-Kotsou: Evidence for Large-scale Feasting at Late Neolithic Makriyalos, Northern Greece; 3. Peter Day And David Wilson: Ceramic Change and the Practice of Eating and Drinking in Early Bronze Age Crete; 4. Jeremy B. Rutter: Ceramic Sets in Context: One Dimension of Food Preparation and Consumption in a Minoan Palatial Setting.
5. James C. Wright: Mycenaean Drinking Services and Standards of Etiquette6. Lisa Bendall: Fit For a King? Hierarchy, Exclusion, Aspiration and Desire in the Social Structure of Mycenaean Banqueting; 7. Paul Halstead And Valasia Isaakidou: Faunal Evidence for Feasting: Burnt Offerings from the Palace of Nestor at Pylos; 8. John Killen: Wheat, Barley, Flour, Olives and Figs on Linear B Tablets; 9. Elisabetta Borgna: Social Meanings of Food and Drink Consumption at LMIII Phaistos.

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