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  2. Fish-Eating in Greece from the Fifth Century B.C. to the Seventh Century A.D.: A story of impoverished fishermen or luxurious fish banquets?

Fish-Eating in Greece from the Fifth Century B.C. to the Seventh Century A.D.: A story of impoverished fishermen or luxurious fish banquets?

Dimitra Mylona 2008 © BAR Publishing
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This book is about fish and fish-eating in Greece from the Classical period to the Late Roman period (5th c. B.C.–7th c. A.D.). In Classics fish-eating appears to be one of the most prominent and ideologically charged activities related to food. This work is an investigation of the way in which fish and its consumption was incorporated in the economic, social and ideological life of Greeks. It is also an exercise in the integration of different classes of data in dealing with questions about ancient societies. Although the focus of this work is archaeological, it takes advantage of historical, philological, anthropological and ichthyological data and methodologies.
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Series
  • BAR pre-2020
  • BAR International Series pre-2020
ISBN(s)
  • 9781407301938 (paperback)
  • 9781407332420 (ebook)
BAR Number
  • S1754
Subject
  • Trade / Exchange / Travel / Economy
  • Archaeozoology / Bioarchaeology / Osteoarchaeology
  • Greece, Aegean, Crete and Black Sea
  • Classical and Hellenistic
  • Late Antiquity and Byzantium
  • Food and Drink / Diet
  • Epigraphy / Ancient and Medieval Texts / Papyri
  • Ethnoarchaeology / Anthropology
Citable Link
  • Table of Contents

  • Stats

  • Front Cover
  • Title Page
  • Copyright
  • CONTENTS
  • LIST OF TABLES
  • LIST OF ILLUSTRATIONS
  • ACKNOWLEDGMENTS
  • ABBREVIATIONS
  • The following Classical works have been used in this thesis:
  • CHAPTER 1 INTRODUCTION: DEFINING THE PROBLEM OF FISH-EATING IN GREECE BETWEEN 5TH CENTURY B.C. TO 7TH CENTURY A.D.
  • CHAPTER 2 FISH-EATING BETWEEN THE HAMMER OF CLASSICS AND THE ANVIL OF ECONOMY
  • CHAPTER 3 THEORETICAL FRAMEWORK ADOPTED IN THIS STUDY
  • CHAPTER 4 SHAPING THE METHODOLOGY
  • CHAPTER 5 CATCHING FISH – PRODUCTION
  • CHAPTER 6 THE INVISIBLE FISHERMEN
  • CHAPTER 7 FISH BECOMING FOOD - DISTRIBUTION AND MARKETING
  • CHATER 8 WHEN, WHERE AND WITH WHOM TO EAT FISH - THE SOCIAL CONTEXT OF FISH CONSUMPTION
  • CHAPTER 9 CHOOSING FISH FOR THE TABLE
  • CHAPTER 10 EATING THE FISH. FISH DISHES AND THE SENSES
  • CHAPTER 11 CONCLUSIONS
  • Appendices
  • REFERENCES
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