Food, cuisine and society in prehistoric Greece
By: edited by Paul Halstead and John C. Barrett.
Contributors: Halstead, Paul.; Barrett, John C.; Round Table on Aegean Archaeology (6th : 2001 : Sheffield, England)
Series: Sheffield studies in Aegean archaeology ;; 5
Publisher: Oxbow Books
Published: 2004
Place of publication: Oxford
Language: eng
Number of pages: 205
Subjects: Food habits -- Greece -- History.; Dinners and dining -- Greece -- History.; Prehistoric peoples -- Food -- Greece.
Description: "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."--Jacket.
Notes: Includes bibliographical references.
Based upon papers presented at the 6th Round Table on Aegean Archeaology, held at Sheffield in January 2001--P.  [1].