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In The Web of Athenaeus, Christian Jacob produces a completely fresh and unique reading of Athenaeus’s Sophists at Dinner (ca. 200 CE). Jacob provides the reader with a map and a compass to navigate the unfathomable number of intersecting paths in this enormous work: the books, the quotations, the diners, the dishes served, and—above all—the wordplay, all within the simulacrum of an ancient Greek library. A text long mined merely for its testimonies to lost classical poets, the Sophists at Dinner has now received a full literary re-imagining by Jacob, who connects the world of Hellenistic erudition with its legacy among Hellenized Romans. The Web of Athenaeus simultaneously offers a literary history of the rarest and finest of Greek culture along with a creative anthropology of a Roman imperial world obsessed with the Greek past

Dinners and dining in literature. --- Repas dans la littérature --- Athenaeus, --- Athénée (rhéteur ; 01..?-02..?). --- Repas dans la littérature --- Athenaeus --- Athenaeus, - of Naucratis. - Deipnosophistae

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For the majority of creatures on this earth, the elements of our first meals together--a flashing fire, bared teeth, a quantity of food placed in the center of a group of hungry animals--spell trouble in a myriad of ways. For us, the idea of a group of people coming together for a meal seems like the most natural thing in the world. The family dinner, a client luncheon, a holiday spread--a huge part of our social lives is spent eating in company. How did eating together become such a common occurrence for man? In Feast, archaeologist Martin Jones presents both historic and modern scientific evidence to illuminate how humans first came to share food and the ways in which the human meal has developed since that time. He also shows how our culture of feasting has had far-reaching consequences for human social evolution. By studying the activities of our closest relatives, chimpanzees, and unearthing ancient hearths, some over 30,000 years old, scientists have been able to piece together a picture of how our ancient ancestors found, killed, cooked, and divided food supplies. They have also created a timeline showing the introduction of increasingly advanced tools and sophisticated social customs. In sites uncovered all over the world, fragments of bone, remnants of charred food, pieces of stone or clay serving vessels, and the outlines of ancient halls tell the story of how we slowly developed the complex traditions of eating we recognize in our own societies today. Jones takes on a tour of the most fascinating sites and artifacts that have been discovered, and shows us how archeologists are able to make their fascination conclusions. In addition, he traces the rise of such recent phenomena as biscuits, "going out to eat," and the Thanksgiving-themed TV dinner. From the earliest evidence of human consumption around half a million years ago to the era of the drive-through diner, this fascinating account unfolds the history of the human meal and its huge impact on

Ethnology. Cultural anthropology --- Archeology --- Dinners and dining. --- Food habits. --- Habitudes alimentaires --- Repas --- Alimentation --- Histoire

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Dinners and dining --- Cooking, Roman --- Table etiquette --- Entertaining --- Repas --- Cuisine romaine --- Savoir-vivre --- Spectacles et divertissements --- Table --- Cooking, Roman.

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History of civilization --- anno 500-1499 --- Dinners and dining --- Dinners and dining in literature. --- Food habits in literature. --- Gastronomy in literature. --- Repas --- Repas dans la littérature --- Habitudes alimentaires dans la littérature --- Gastronomie dans la littérature --- History. --- Histoire --- -Dinners and dining in literature --- Food habits in literature --- Gastronomy in literature --- Banquets --- Dining --- Eating --- Meals --- Caterers and catering --- Entertaining --- Etiquette --- Cooking --- Gastronomy --- Menus --- Table --- History --- Repas dans la littérature --- Habitudes alimentaires dans la littérature --- Gastronomie dans la littérature --- Dinners and dining in literature --- Dinners and dining - Europe - History. --- manières --- repas

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Author John F. Donahue ranges from the extravagant banquets of the emperors to the feasts of the cities and towns of the Western Empire during the first four centuries of the Common Era. Taking as a starting point the development of feasting in ancient Greece then Rome, the study considers the kinds of foods offered at feasts, the social identities of benefactors and beneficiaries, the importance of venue, and a discussion of the cost and frequency of such banquets. This study is unique in that it relies on over three hundred Latin honorary inscriptions to recreate the ancient Roman feast. John F. Donahue is Assistant Professor of Classics at the College of William and Mary.

Gastronomy --- Dinners and dining --- Gastronomie --- Repas --- History. --- Eating --- Diet --- Cooking --- Food --- Banquets --- Dining --- Meals --- Caterers and catering --- Entertaining --- Etiquette --- Menus --- Table --- History