The Culinary Reality of Roman Upper-Class Convivia
Integrating Texts and Images
Bibliographic Data
| ID | 2108283 |
|---|---|
| Authors | John H D''Arm, John H D'Arm, John H D'Arms (American Council of Learned Societies, corresponding author) |
| Year | 2004 |
| Volume | 46 |
| Issue | 3 |
| Pages | 428-450 |
| Publication date | 2004-07-01 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Comparative Studies in Society and History (JOURNAL) |
| Journal identifiers | ISSN: 0010-4175 • E-ISSN: 1475-2999 |
| Publisher | Cambridge University Press (CUP) (PUBLISHER) |
| DOI | 10.1017/s0010417504000222 |
| OpenAlex | W2096957503 |
| Language | EN |
| Citations received | 6 |
Twenty years ago, in Cooking, Cuisine and Class, Jack Goody trained his sights, those of a social anthropologist, on the conditions prerequisite for the emergence of differentiated cuisine-a high and a low cuisine-in societies and cultures. Sweeping boldly over Europe, Asia, and Africa, and traversing a period of time which extended from the fourth millennium B.C.E. in Egypt to two contemporary societies in northern Ghana, Goody could find space for only a few pages on ancient Rome; these may conveniently serve as my point of departure
Aesthetics · Ancient history · Art · Cartography · Class (philosophy · Ethnology · Genealogy · Geography · Period (music · Point (geometry · Sight · Social science · Sociology · Traverse · Upper class · Global Maritime and Colonial Histories · History · Philosophy
| Unique citing works | 6 |
|---|---|
| Citations per year | 0,32 |
| Citation span | 2007 - 2023 (17) |
| Citation velocity | historical |
| Highly cited | No |
| Citation types | Neutral: 5 |