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Ancient Economies of the Northern AegeanFifth to First Centuries BC$
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Zosia Halina Archibald

Print publication date: 2013

Print ISBN-13: 9780199682119

Published to Oxford Scholarship Online: January 2014

DOI: 10.1093/acprof:oso/9780199682119.001.0001

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Dining cultures

Dining cultures

Chapter:
(p.270) (p.271) 7 Dining cultures
Source:
Ancient Economies of the Northern Aegean
Author(s):

Zosia Halina Archibald

Publisher:
Oxford University Press
DOI:10.1093/acprof:oso/9780199682119.003.0007

Royal dinners in Macedon and in Thrace set the standards for ostentatious dining. Dining rooms, with purpose-built amenities, are a feature of Macedonian élite dining fashions and comparable traditions can be identified in Thracian tomb paintings. This chapter explores the variety of resources available to scholars in search of evidence about dining and diets. Literary sources must be analysed with care. Country houses form one of the most rewarding sources of information about food manufacture and consumption. Storage, in above ground and below ground facilities, offers another way of thinking about consumption. Meat consumption offers one type of approach. The north offered a wide range of suitable habitats for breeding and pasturing horses, cattle, sheep, and goats. Analysis of waste disposal patterns of surviving faunal material offer practical evidence of meals, while images of hunting fill provide corresponding data on rarer specimens.

Keywords:   Aigeai, royal dinners, vines, olives, cereals, legumes, wine, beef, cattle, sheep

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