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.
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- text
- unmediated
- volume
- 0226143511
- 0226143538
- Cuisine du sacrifice en pays grec. English
- 292.38
Item type | Current library | Call number | Status | Date due | Barcode | Item holds |
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CYA Library Main Collection | 292.38 DET (Browse shelf(Opens below)) | Available | 00000011664 |
Translation of: La cuisine du sacrifice en pays grec.
Includes bibliographical references.
Culinary practices and the spirit of sacrifice/ Marcel Detienne -- At man's table: Hesiod's foundation myth of sacrifice / Jean-Pierre Vernant -- Greek animals: toward a topology of edible bodies / Jean-Louis Durand -- Ritual as instrumentality / Jean-Louis Durand -- The violence of wellborn ladies: women in the Thesmophoria / Marcel Detienne -- The feast of the wolves, or the impossible city / Marcel Detienne and Jesper Svenbro -- Food in the countries of the sun / Jean-Pierre Vernant -- Self-cooking beef and the drinks of Ares / Francois Hartog -- Sanctified slaughter in modern Greece: The "Kourbania" of the saints / Stella Georgourdi -- A bibliography of Greek sacrifice / Jesper Svenbro.