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THE CUISINE OF SACRIFICE AMONG THE GREEKS Softcover - 1998
by Detienne, Marcel & Jean-Pierre Vernant; (translated by Paula Wissing)
- Used
- very good
- Paperback
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Details
- Title THE CUISINE OF SACRIFICE AMONG THE GREEKS
- Author Detienne, Marcel & Jean-Pierre Vernant; (translated by Paula Wissing)
- Binding Softcover
- Edition Second
- Condition Used - Very Good
- Pages 284
- Volumes 1
- Language ENG
- Publisher University Of Chicago Press, CHICAGO
- Date 1998
- Illustrated Yes
- Features Bibliography, Illustrated
- Bookseller's Inventory # 37338
- ISBN 9780226143538 / 0226143538
- Weight 1 lbs (0.45 kg)
- Dimensions 9.07 x 6.06 x 0.84 in (23.04 x 15.39 x 2.13 cm)
- Library of Congress subjects Greece - Religious life and customs, Sacred meals - Greece
- Library of Congress Catalog Number 88-39143
- Dewey Decimal Code 292.38
About Ancient World Books Ontario, Canada
Specializing in: Ancient History, Byzantine Studies, Classical Studies, Classics, Greek History, Latin Literature, Medieval Studies, Roman History
Biblio member since 2004
From the publisher
First line
THERE are two reasons for our choice of examining the Greeks on the problems of blood sacrifice.
From the rear cover
For the Greeks, the sharing of cooked meats was the fundamental communal act, so that to become vegetarian was a way of refusing civil society. It follows that the roasting or cooking of meat was a political act, as the division of portions asserted a social order. And the only proper manner of preparing meat for consumption, according to the Greeks, was blood sacrifice.