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Fruit de la collaboration des universités de Lorraine, de la Sarre, du Luxembourg et de Liège autour du projet Pratiques et stratégies alimentaires dans l'Antiquité tardive (IIIe {u2013} VIe siècles), le n°11 des Cahiers du CEDOPAL aborde un large éventail de sujets allant des habitudes alimentaires des empereurs Sévères et dans l'Égypte byzantine à la terminologie de l'alimentation chez saint Jérôme et dans les papyrus grecs et gréco-coptes d'Égypte, en passant par les recettes du célèbre traité de cuisine d'Apicius et par les repas des premières communautés chrétiennes et leurs critiques à propos des lectisternes et sellisternes romains. Portant un regard neuf sur la thématique de l'alimentation dans l'antiquité tardive, les contributions qui y sont rassemblées sont susceptibles d'intéresser tous les publics, aujourd'hui confrontés non seulement à de nouvelles pratiques alimentaires, mais aussi à la pollution, au gaspillage, aux risques d'insécurité alimentaire et aux solutions proposées pour y remédier, en ce compris des méthodes culturales, d'élevage et de traitement des denrées inspirées du passé.

Alimentation --- Dinners and dining --- Dinners and dining. --- Manuscripts, Greek (Papyri). --- History --- Greece. --- Rome (Empire). --- Food habits --- Manuscripts, Greek (Papyri) --- Banquets --- Dining --- Eating --- Meals --- Caterers and catering --- Entertaining --- Etiquette --- Cooking --- Gastronomy --- Menus --- Table --- Greek papyri --- Papyri, Greek --- Manuscripts, Classical (Papyri) --- Manuscripts (Papyri)

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The making, eating, and sharing of food throughout society represents an important and exciting area of study with the potential to advance the field of scholarship, particularly in the context of Scandinavian Studies. This book analyses the historical, legal, and literary sources of the region during the medieval period to explore different aspects of Scandinavian culture relating to food and drink: production, consumption (including feasts), trading (distribution), and the associated social rituals. Using new and innovative approaches, this collection of studies offers broad insights into a great variety of social practices and includes fresh information on not only social history but also traditional topics such as trade, commercial exchange, legal regulation, and political organisation. The book unites contributors from a variety of backgrounds, further enriching the content of a collection that promises to make a significant contribution to the state of current research.

Dinners and dining --- Food habits --- SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy). --- Eating --- Food customs --- Foodways --- Human beings --- Habit --- Manners and customs --- Diet --- Nutrition --- Oral habits --- Banquets --- Dining --- Meals --- Caterers and catering --- Entertaining --- Etiquette --- Cooking --- Gastronomy --- Menus --- Table --- History. --- Scandinavia, Sagas, Feasting, Vikings, Medieval History. --- Dinners and dining. --- Food habits. --- Cooking, Scandinavian --- Social history --- History --- Scandinavia --- Social life and customs.