Detienne, Marcel <br/><br/>
The cuisine of sacrifice among the Greeks / 
Marcel Detienne and Jean-Pierre Vernant ; with essays by Jean-Louis Durand [and others] ; translated by Paula Wissing. 
 - Chicago :  University of Chicago Press,  1989. 
 - vii, 276 pages :  illustrations ;  24 cm. 
<br/><br/> Translation of: La cuisine du sacrifice en pays grec. 
<br/><br/>Includes bibliographical references. 
<br/><br/> Culinary practices and the spirit of sacrifice/   At man's table: Hesiod's foundation myth of sacrifice /  Greek animals: toward a topology of edible bodies /  Ritual as instrumentality /  The violence of wellborn ladies: women in the Thesmophoria /  The feast of the wolves, or the impossible city /  Food in the countries of the sun /  Self-cooking beef and the drinks of Ares /  Sanctified slaughter in modern Greece: The "Kourbania" of the saints /  A bibliography of Greek sacrifice /  Marcel Detienne --  Jean-Pierre Vernant --  Jean-Louis Durand --  Jean-Louis Durand --  Marcel Detienne --   Marcel Detienne and Jesper Svenbro --  Jean-Pierre Vernant --   Francois Hartog --   Stella Georgourdi --  Jesper Svenbro. 
<br/><br/><label>ISBN: </label>0226143511  0226143538   paperback 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Sacred meals--Greece<br/>Sacrifice--Greece<br/>Cults--Greece
<br/><br/><label>Subjects--Geographic Terms: </label><br/>Greece--Religious life and customs
<br/><br/><label>Dewey Class. No.: </label>292.38