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Ritual Meals and Polemics in Antiquity

Ingvild Sælid Gilhus

Ingvild Sælid Gilhus

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Commensality : From Everyday Food to Feast

Bloomsbury Academic, 2015

Book chapter

...Introduction In the Mediterranean world in the Hellenistic and Roman period, the transformation of religious practices and beliefs “led to the formation of boundary-conscious and knowledge-based religious...

Biblical Vegetarianism? A Critical and Constructive Assessment

David G. Horrell

David G. Horrell

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Eating and Believing : Interdisciplinary Perspectives on Vegetarianism and Theology

A Continuum, 2008

Book chapter

...As with other areas of dispute and debate in Christian ethics, theological arguments about whether it is right to kill and eat animals inevitably appeal, inter alia, to the Bible, in a variety of ways, to justify or ground their proposals...

The Role of Food in the Life of Christians in the Roman Empire

Morten Warmind

Since 2001 Lektor (Associate Professor) in Sociology of Religion at the History of Religions-section (TORS) in Copenhagen, Denmark; before part-time lecturer at Aarhus University (1992-1997), Odense University (1990) and Copenhagen University (1992-1995). PhD (“From severed heads to valkyries, studies in the relationship between Celtic and Germanic religions and literatures”) in 1997 at Copenhagen University, Department of Folklore. From 2003-2006 Head of Studies at the Dept. For History of Religion, Copenhagen University; 2006- present Head of Studies for ToRS. Numerous lectures at international conferences. Research focus: Prehistoric religions (Celtic and Germanic), Hellenism (esp. Early Christianity), religious minorities in modern Denmark, religious change. Teaching: Courses on Sociological Method and Theory, Celtic and Germanic Religion, Islam, Hellenistic religions at graduate and undergraduate level. Author affiliation details are correct at time of print publication.

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Commensality : From Everyday Food to Feast

Bloomsbury Academic, 2015

Book chapter

...The Christianization-process of the Roman Empire was not a quick transition, but rather accomplished gradually over several centuries. Although there is a reasonably broad consensus that this was so, it is not always the impression one gets...

Eucharistic Eating, and Why Many Early Christians Preferred Fish

Michael S. Northcott

Michael S. Northcott

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Eating and Believing : Interdisciplinary Perspectives on Vegetarianism and Theology

A Continuum, 2008

Book chapter

...We were walking along the coast near Tyninghame in East Lothian last summer when we were forced by a modest river estuary to go inland to continue. As we did so, we found our way down a track to a bridge which took us around a group of farm...

Conclusion

Andrew Jotischky

Andrew Jotischky is Professor of Medieval History at Lancaster University, UK. He has published widely on aspects of medieval religious history; his principal publications include Crusading and the Crusader States (2004), and The Penguin Historical Atlas of the Bible Lands, with Caroline Hull (2009). Author affiliation details are correct at time of print publication.

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A Hermit’s Cookbook : Monks, Food and Fasting in the Middle Ages

Continuum, 2011

Book chapter

...The earliest monks were solitaries: individuals disillusioned with their world to the point of dropping everything in order to live on the margins of human society. They lived in caves, in abandoned ruins in deserted regions...

Vegetarianism, Heresy, and Asceticism in Late Ancient Christianity

Teresa M. Shaw

Teresa M. Shaw

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Eating and Believing : Interdisciplinary Perspectives on Vegetarianism and Theology

A Continuum, 2008

Book chapter

...An analysis of early Christian discourse on vegetarianism will challenge even the most patient reader. This is not because the sources are lacking, the discussions tedious, or the topic marginal. On the contrary, the sources are numerous...

The Basics: Distillation

Shonna Milliken Humphrey

Shonna Milliken Humphrey is the author of Show Me Good Land and Dirt Roads and Diner Pie. Her essays have appeared in The New York Times, The Atlantic, and Salon. For two years, she was a food writer for The Maine Sunday Telegram. Learn more at: www.shonnahumphrey.com Author affiliation details are correct at time of print publication.

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Gin

Bloomsbury Academic, 2020

Book chapter

...A quick history of distillation is important because distilled spirits are one half of the alcohol + juniper = gin equation, so here is where I mention Maria the Jewess, two Arab scholars, the quest for eternal life, Benedictine monks...

Eating and Drinking Out

Steven J. R. Ellis

Steven J. R. Ellis

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A Cultural History of Food in Antiquity

Bloomsbury Academic, 2015

Book chapter

...[Vitellius] was a man whose appetite was not only boundless, but also regardless of time or decency, and so he could never refrain, even when he was sacrificing or making a journey, from snatching bits of meat and cakes amid the altars...

Plants and Progress: Rethinking the Islamic Agricultural Revolution

Michael Decker

Michael Decker

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Food History: Critical and Primary Sources : Classical and Postclassical Eras

Bloomsbury Academic, 2014

Book chapter

...I am grateful for Mr. Nick Maroulis who supported this work via my endowed professorship. I also thank the editor and anonymous reviewer for their insightful criticisms of this paper.In 1974, Andrew Watson published an influential article...

Roman Beginnings

Susan Rose

Susan Rose was Senior Research Fellow at Roehampton University, UK, and is now retired. She is the author of The Medieval Sea and Medieval Naval Warfare, 1000–1500. Author affiliation details are correct at time of print publication.

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The Wine Trade in Medieval Europe 1000–1500

Continuum, 2014

Book chapter

...In the early nineteenth century, sitting under a plum tree in his Hampstead garden on a summer evening, John Keats invoked the pleasures of wine, ‘a beaker full of the warm South’ that tasted ‘of Flora and the country-green / Dance...