The Culinary Reality of Roman Upper-Class Convivia: Integrating Texts and Images
Published online by Cambridge University Press: 31 January 2005
Extract
Twenty years ago, in Cooking, Cuisine and Class, Jack Goody trained his sights, those of a social anthropologist, on the conditions prerequisite for the emergence of differentiated cuisine—a high and a low cuisine—in societies and cultures. Sweeping boldly over Europe, Asia, and Africa, and traversing a period of time which extended from the fourth millennium B.C.E. in Egypt to two contemporary societies in northern Ghana, Goody could find space for only a few pages on ancient Rome; these may conveniently serve as my point of departure.
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- © 2004 Society for Comparative Study of Society and History
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