Banquets, Rations et Offrandes Alimentaires au Proche-Orient ancien
10,000 ans d’histoire alimentaire révélée
By (author) Daniel Bonneterre
Paperback (Published)
(June 2021)
ISBN: 9781789699746
6.85 x 9.69 inches
Price: $77.00
In stock
This book investigates food consumption in the ancient Near East. Archaeological discoveries and abundant textual documentation help reconstruct food supply to the cities of Mesopotamia and provide a better idea of the variety of products available. Some aspects of everyday life are presented in a new light, notably the social role o
Banquets, Rations et Offrandes alimentaires au Proche-Orient ancien investigates the essential question of food consumption in the ancient Near East, in particular between the 4th and 1st millennium BC. Thanks to archaeological discoveries and to abundant textual documentation, historians are well equipped to reconstruct the food supply of the cities of Mesopotamia and have a better idea of the variety of products available, a far greater range than might be imagined. The analysis of the treatment of ingredients also reveals techniques unsuspected in pre-industrial times. The codification of culinary recipes developed for the use of temples also reflects a high stage of development. Religious rituals were based on a structured code of food consumption, of which prohibitions and taboos are only one facet. The book presents some aspects of everyday life in a new light. First and foremost, the banquet is seen as a critical institution in shaping urban behaviour. The representation of feasts and banquets in temples and palaces are classic themes of ancient art and literature. Understanding the importance of the meal as a rite of social cohesion, furthermore, allows us to better envision events that would unfold centuries later.
Citations ;
Table des Matières ;
Table des cartes ;
Avant-Propos ;
Remerciements ;
Notes sur les transcriptions ;
Notes sur la chronologie ;
Cadre géographique ;
Table des abréviations ;
Introduction ;
Alimentation et identité, cadre culturel ;
Les lointaines origines de la table. Du sauvage au domestique ;
Naissance de l’agriculture, révolution symbolique et alimentaire ;
Nourrir la cité ;
Le roi nourricier ;
Les durs temps de la famine ;
Que la fête commence ! ;
La diète et sa perception sur la santé ;
L’alimentation végétale ;
L’alimentation prodigieuse et les substances de transformation ;
L’alimentation carnée ;
Les boissons alimentaires ;
Le détour par la cuisine ;
Conclusion ;
Bibliographie sélective ;
Index
Daniel Bonneterre est spécialiste de l’histoire antique et docteur en langues et civilisations du Proche-Orient ancien (Ph D). Il a enseigné aux États-Unis ainsi qu’au Canada, et a mené des recherches archéologiques (France, Italie, Syrie, Israël). Ses publications portent sur les rapports entre sources textuelles et réalités anthropologiques.
- By (author) Daniel Bonneterre
'This volume is of a very high standard and will appeal to a wide readership. The documentation is rich, varied and very useful for understanding the concepts discussed. The work is enhanced by a comprehensive selective bibliography and an index.' – Frédéric Dewez (2023): Histara les comptes rendus
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