Author: Marcel Detienne
Publisher: University of Chicago Press
ISBN: 0226143538
Category : Religion
Languages : en
Pages : 288
Book Description
For the Greeks, the sharing of cooked meats was the fundamental communal act, so that to become vegetarian was a way of refusing 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. The fundamental myth is that of Prometheus, who introduced sacrifice and, in the process, both joined us to and separated us from the gods—and ambiguous relation that recurs in marriage and in the growing of grain. Thus we can understand why the ascetic man refuses both women and meat, and why Greek women celebrated the festival of grain-giving Demeter with instruments of butchery. The ambiguity coded in the consumption of meat generated a mythology of the "other"—werewolves, Scythians, Ethiopians, and other "monsters." The study of the sacrificial consumption of meat thus leads into exotic territory and to unexpected findings. In The Cuisine of Sacrifice, the contributors—all scholars affiliated with the Center for Comparative Studies of Ancient Societies in Paris—apply methods from structural anthropology, comparative religion, and philology to a diversity of topics: the relation of political power to sacrificial practice; the Promethean myth as the foundation story of sacrificial practice; representations of sacrifice found on Greek vases; the technique and anatomy of sacrifice; the interaction of image, language, and ritual; the position of women in sacrificial custom and the female ritual of the Thesmophoria; the mythical status of wolves in Greece and their relation to the sacrifice of domesticated animals; the role and significance of food-related ritual in Homer and Hesiod; ancient Greek perceptions of Scythian sacrificial rites; and remnants of sacrificial ritual in modern Greek practices.
The Cuisine of Sacrifice Among the Greeks
Author: Marcel Detienne
Publisher: University of Chicago Press
ISBN: 0226143538
Category : Religion
Languages : en
Pages : 288
Book Description
For the Greeks, the sharing of cooked meats was the fundamental communal act, so that to become vegetarian was a way of refusing 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. The fundamental myth is that of Prometheus, who introduced sacrifice and, in the process, both joined us to and separated us from the gods—and ambiguous relation that recurs in marriage and in the growing of grain. Thus we can understand why the ascetic man refuses both women and meat, and why Greek women celebrated the festival of grain-giving Demeter with instruments of butchery. The ambiguity coded in the consumption of meat generated a mythology of the "other"—werewolves, Scythians, Ethiopians, and other "monsters." The study of the sacrificial consumption of meat thus leads into exotic territory and to unexpected findings. In The Cuisine of Sacrifice, the contributors—all scholars affiliated with the Center for Comparative Studies of Ancient Societies in Paris—apply methods from structural anthropology, comparative religion, and philology to a diversity of topics: the relation of political power to sacrificial practice; the Promethean myth as the foundation story of sacrificial practice; representations of sacrifice found on Greek vases; the technique and anatomy of sacrifice; the interaction of image, language, and ritual; the position of women in sacrificial custom and the female ritual of the Thesmophoria; the mythical status of wolves in Greece and their relation to the sacrifice of domesticated animals; the role and significance of food-related ritual in Homer and Hesiod; ancient Greek perceptions of Scythian sacrificial rites; and remnants of sacrificial ritual in modern Greek practices.
Publisher: University of Chicago Press
ISBN: 0226143538
Category : Religion
Languages : en
Pages : 288
Book Description
For the Greeks, the sharing of cooked meats was the fundamental communal act, so that to become vegetarian was a way of refusing 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. The fundamental myth is that of Prometheus, who introduced sacrifice and, in the process, both joined us to and separated us from the gods—and ambiguous relation that recurs in marriage and in the growing of grain. Thus we can understand why the ascetic man refuses both women and meat, and why Greek women celebrated the festival of grain-giving Demeter with instruments of butchery. The ambiguity coded in the consumption of meat generated a mythology of the "other"—werewolves, Scythians, Ethiopians, and other "monsters." The study of the sacrificial consumption of meat thus leads into exotic territory and to unexpected findings. In The Cuisine of Sacrifice, the contributors—all scholars affiliated with the Center for Comparative Studies of Ancient Societies in Paris—apply methods from structural anthropology, comparative religion, and philology to a diversity of topics: the relation of political power to sacrificial practice; the Promethean myth as the foundation story of sacrificial practice; representations of sacrifice found on Greek vases; the technique and anatomy of sacrifice; the interaction of image, language, and ritual; the position of women in sacrificial custom and the female ritual of the Thesmophoria; the mythical status of wolves in Greece and their relation to the sacrifice of domesticated animals; the role and significance of food-related ritual in Homer and Hesiod; ancient Greek perceptions of Scythian sacrificial rites; and remnants of sacrificial ritual in modern Greek practices.
The Cuisine of Sacrifice among the Greeks
Author: Marcel Detienne
Publisher:
ISBN: 9780608094472
Category :
Languages : en
Pages : 284
Book Description
For the Greeks, the sharing of cooked meats was the fundamental communal act, so that to become vegetarian was a way of refusing 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. The fundamental myth is that of Prometheus, who introduced sacrifice and, in the process, both joined us to and separated us from the gods--and ambiguous relation that recurs in marriage and in the growing of grain. Thus we can understand why the ascetic man refuses both women and meat, and why Greek women celebrated the festival of grain-giving Demeter with instruments of butchery. The ambiguity coded in the consumption of meat generated a mythology of the "other"--werewolves, Scythians, Ethiopians, and other "monsters." The study of the sacrificial consumption of meat thus leads into exotic territory and to unexpected findings. In The Cuisine of Sacrifice, the contributors--all scholars affiliated with the Center for Comparative Studies of Ancient Societies in Paris--apply methods from structural anthropology, comparative religion, and philology to a diversity of topics: the relation of political power to sacrificial practice; the Promethean myth as the foundation story of sacrificial practice; representations of sacrifice found on Greek vases; the technique and anatomy of sacrifice; the interaction of image, language, and ritual; the position of women in sacrificial custom and the female ritual of the Thesmophoria; the mythical status of wolves in Greece and their relation to the sacrifice of domesticated animals; the role and significance of food-related ritual in Homer and Hesiod; ancient Greek perceptions of Scythian sacrificial rites; and remnants of sacrificial ritual in modern Greek practices.
Publisher:
ISBN: 9780608094472
Category :
Languages : en
Pages : 284
Book Description
For the Greeks, the sharing of cooked meats was the fundamental communal act, so that to become vegetarian was a way of refusing 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. The fundamental myth is that of Prometheus, who introduced sacrifice and, in the process, both joined us to and separated us from the gods--and ambiguous relation that recurs in marriage and in the growing of grain. Thus we can understand why the ascetic man refuses both women and meat, and why Greek women celebrated the festival of grain-giving Demeter with instruments of butchery. The ambiguity coded in the consumption of meat generated a mythology of the "other"--werewolves, Scythians, Ethiopians, and other "monsters." The study of the sacrificial consumption of meat thus leads into exotic territory and to unexpected findings. In The Cuisine of Sacrifice, the contributors--all scholars affiliated with the Center for Comparative Studies of Ancient Societies in Paris--apply methods from structural anthropology, comparative religion, and philology to a diversity of topics: the relation of political power to sacrificial practice; the Promethean myth as the foundation story of sacrificial practice; representations of sacrifice found on Greek vases; the technique and anatomy of sacrifice; the interaction of image, language, and ritual; the position of women in sacrificial custom and the female ritual of the Thesmophoria; the mythical status of wolves in Greece and their relation to the sacrifice of domesticated animals; the role and significance of food-related ritual in Homer and Hesiod; ancient Greek perceptions of Scythian sacrificial rites; and remnants of sacrificial ritual in modern Greek practices.
Greek and Roman Animal Sacrifice
Author: Christopher A. Faraone
Publisher: Cambridge University Press
ISBN: 1107011124
Category : History
Languages : en
Pages : 225
Book Description
The first general critique of the interpretations of animal sacrifice established by Walter Burkert, the late J.-P. Vernant, and Marcel Detienne.
Publisher: Cambridge University Press
ISBN: 1107011124
Category : History
Languages : en
Pages : 225
Book Description
The first general critique of the interpretations of animal sacrifice established by Walter Burkert, the late J.-P. Vernant, and Marcel Detienne.
Animal Sacrifice in the Ancient Greek World
Author: Sarah Hitch
Publisher: Cambridge University Press
ISBN: 0521191033
Category : History
Languages : en
Pages : 351
Book Description
Experts in Greek language, literature and material culture re-examine the role of animal sacrifice in Greek life across the Mediterranean.
Publisher: Cambridge University Press
ISBN: 0521191033
Category : History
Languages : en
Pages : 351
Book Description
Experts in Greek language, literature and material culture re-examine the role of animal sacrifice in Greek life across the Mediterranean.
Theology and the First Theory of Sacrifice
Author: Ivan Strenski
Publisher: BRILL
ISBN: 9789004135598
Category : Social Science
Languages : en
Pages : 272
Book Description
Strenski argues that public discourse about religious notions, like sacrifice, cannot be theological in our modern societies. Theological notions of sacrifice and theological approaches to it should be replaced by those like that developed by the Durkheimians because theological discourse cannot but help being religiously biased.
Publisher: BRILL
ISBN: 9789004135598
Category : Social Science
Languages : en
Pages : 272
Book Description
Strenski argues that public discourse about religious notions, like sacrifice, cannot be theological in our modern societies. Theological notions of sacrifice and theological approaches to it should be replaced by those like that developed by the Durkheimians because theological discourse cannot but help being religiously biased.
The Politics of Sacrifice in Early Greek Myth and Poetry
Author: Charles H. Stocking
Publisher: Cambridge University Press
ISBN: 1107164265
Category : Fiction
Languages : en
Pages : 209
Book Description
A new interpretation of sacrifice based on Greek myth and poetics in conjunction with recent research in anthropology.
Publisher: Cambridge University Press
ISBN: 1107164265
Category : Fiction
Languages : en
Pages : 209
Book Description
A new interpretation of sacrifice based on Greek myth and poetics in conjunction with recent research in anthropology.
Homo Necans
Author: Walter Burkert
Publisher: Univ of California Press
ISBN: 9780520058750
Category : Fiction
Languages : en
Pages : 376
Book Description
"A milestone, not only in the field of classics but in the wider field of the history of religion. . . . It will find a place alongside the works of Jane Ellen Harrison, Sir James George Frazer, Claude Levi-Strauss, and van Gennep."—Wendy Flaherty, Divinity School, University of Chicago "This book is a professional classic, an absolute must for any serious student of Greek religion."—Albert Henrichs, Harvard University
Publisher: Univ of California Press
ISBN: 9780520058750
Category : Fiction
Languages : en
Pages : 376
Book Description
"A milestone, not only in the field of classics but in the wider field of the history of religion. . . . It will find a place alongside the works of Jane Ellen Harrison, Sir James George Frazer, Claude Levi-Strauss, and van Gennep."—Wendy Flaherty, Divinity School, University of Chicago "This book is a professional classic, an absolute must for any serious student of Greek religion."—Albert Henrichs, Harvard University
Ancient Mediterranean Sacrifice
Author: Jennifer Wright Knust
Publisher: OUP USA
ISBN: 0199738963
Category : History
Languages : en
Pages : 349
Book Description
An investigation of the multiple meanings and functions of sacrifice in diverse religious texts and practices from the late Hellenistic and Roman imperial periods.
Publisher: OUP USA
ISBN: 0199738963
Category : History
Languages : en
Pages : 349
Book Description
An investigation of the multiple meanings and functions of sacrifice in diverse religious texts and practices from the late Hellenistic and Roman imperial periods.
Gods of Ancient Greece
Author: Jan N. Bremmer
Publisher: Edinburgh University Press
ISBN: 0748642897
Category : Religion
Languages : en
Pages : 552
Book Description
This collection offers a fresh look at the nature and development of the Greek gods in the period from Homer until Late Antiquity The Greek gods are still very much present in modern consciousness. Although Apollo and Dionysos, Artemis and Aphrodite, Zeus and Hermes are household names, it is much less clear what these divinities meant and stood for in ancient Greece. In fact, they have been very much neglected in modern scholarship. Bremmer and Erskine bring together a team of international scholars with the aim of remedying this situation and generating new approaches to the nature and development of the Greek gods in the period from Homer until Late Antiquity. The Gods of Ancient Greece looks at individual gods, but also asks to what extent cult, myth and literary genre determine the nature of a divinity and presents a synchronic and diachronic view of the gods as they functioned in Greek culture until the triumph of Christianity.
Publisher: Edinburgh University Press
ISBN: 0748642897
Category : Religion
Languages : en
Pages : 552
Book Description
This collection offers a fresh look at the nature and development of the Greek gods in the period from Homer until Late Antiquity The Greek gods are still very much present in modern consciousness. Although Apollo and Dionysos, Artemis and Aphrodite, Zeus and Hermes are household names, it is much less clear what these divinities meant and stood for in ancient Greece. In fact, they have been very much neglected in modern scholarship. Bremmer and Erskine bring together a team of international scholars with the aim of remedying this situation and generating new approaches to the nature and development of the Greek gods in the period from Homer until Late Antiquity. The Gods of Ancient Greece looks at individual gods, but also asks to what extent cult, myth and literary genre determine the nature of a divinity and presents a synchronic and diachronic view of the gods as they functioned in Greek culture until the triumph of Christianity.
Food in the Ancient World from A to Z
Author: Andrew Dalby
Publisher: Routledge
ISBN: 1135954224
Category : History
Languages : en
Pages : 426
Book Description
Sensual yet pre-eminently functional, food is of intrinsic interest to us all. This exciting new work by a leading authority explores food and related concepts in the Greek and Roman worlds. In entries ranging from a few lines to a couple of pages, Andrew Dalby describes individual foodstuffs (such as catfish, gazelle, peaches and parsley), utensils, ancient writers on food, and a vast range of other topics, drawn from classical literature, history and archaeology, as well as looking at the approaches of modern scholars. Approachable, reliable and fun, this A-to-Z explains and clarifies a subject that crops up in numerous classical sources, from plays to histories and beyond. It also gives references to useful primary and secondary reading. It will be an invaluable companion for students, academics and gastronomes alike.
Publisher: Routledge
ISBN: 1135954224
Category : History
Languages : en
Pages : 426
Book Description
Sensual yet pre-eminently functional, food is of intrinsic interest to us all. This exciting new work by a leading authority explores food and related concepts in the Greek and Roman worlds. In entries ranging from a few lines to a couple of pages, Andrew Dalby describes individual foodstuffs (such as catfish, gazelle, peaches and parsley), utensils, ancient writers on food, and a vast range of other topics, drawn from classical literature, history and archaeology, as well as looking at the approaches of modern scholars. Approachable, reliable and fun, this A-to-Z explains and clarifies a subject that crops up in numerous classical sources, from plays to histories and beyond. It also gives references to useful primary and secondary reading. It will be an invaluable companion for students, academics and gastronomes alike.