Food, Cuisine and Society in Prehistoric Greece|
Edited by: Paul Halstead and John C. Barrett
Food and drink, along with the material culture involved in their consumption, can signify a variety of social distinctions, identities and values. Thus, in Early Minoan Knossos, tableware was used to emphasize the difference between the host and the guests, and at Mycenaean Pylos the status of banqueters was declared as much by the places assigned to them as by the quality of the vessels from which they ate and drank. The ten contributions to this volume highlight the extraordinary opportunity for multi-disciplinary research in this area.
Oxbow Books (2004) ISBN: 1842171674
|Sheffield Centre for Aegean Archaeology is a Research Centre in the Department of Archaeology, University of Sheffield.
How to cite this page: Sheffield Centre for Aegean Archaeology, http://scaa.group.sheffield.ac.uk/book_details.php, Accessed: 27 April 2017