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The Cuisine of Sacrifice among the Greeks
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The Cuisine of Sacrifice among the Greeks Paperback - 1998

by Marcel Detienne


From the publisher

For the Greeks, the sharing of cooked meats was the fundamental communal act, so that to become vegetarian was a way of refusing society. It follows that the roasting or cooking of meat was a political act, as the division of portions asserted a social order. And the only proper manner of preparing meat for consumption, according to the Greeks, was blood sacrifice.

The fundamental myth is that of Prometheus, who introduced sacrifice and, in the process, both joined us to and separated us from the gods-and ambiguous relation that recurs in marriage and in the growing of grain. Thus we can understand why the ascetic man refuses both women and meat, and why Greek women celebrated the festival of grain-giving Demeter with instruments of butchery.

The ambiguity coded in the consumption of meat generated a mythology of the "other"-werewolves, Scythians, Ethiopians, and other "monsters." The study of the sacrificial consumption of meat thus leads into exotic territory and to unexpected findings.

In The Cuisine of Sacrifice, the contributors-all scholars affiliated with the Center for Comparative Studies of Ancient Societies in Paris-apply methods from structural anthropology, comparative religion, and philology to a diversity of topics: the relation of political power to sacrificial practice; the Promethean myth as the foundation story of sacrificial practice; representations of sacrifice found on Greek vases; the technique and anatomy of sacrifice; the interaction of image, language, and ritual; the position of women in sacrificial custom and the female ritual of the Thesmophoria; the mythical status of wolves in Greece and their relation to the sacrifice of domesticated animals; the role and significance of food-related ritual in Homer and Hesiod; ancient Greek perceptions of Scythian sacrificial rites; and remnants of sacrificial ritual in modern Greek practices.

First line

THERE are two reasons for our choice of examining the Greeks on the problems of blood sacrifice.

From the rear cover

For the Greeks, the sharing of cooked meats was the fundamental communal act, so that to become vegetarian was a way of refusing civil society. It follows that the roasting or cooking of meat was a political act, as the division of portions asserted a social order. And the only proper manner of preparing meat for consumption, according to the Greeks, was blood sacrifice.

Details

  • Title The Cuisine of Sacrifice among the Greeks
  • Author Marcel Detienne
  • Binding Paperback
  • Edition Second
  • Pages 284
  • Volumes 1
  • Language ENG
  • Publisher University of Chicago Press, CHICAGO
  • Date 1998-03-15
  • Illustrated Yes
  • Features Bibliography, Illustrated
  • ISBN 9780226143538 / 0226143538
  • Weight 1 lbs (0.45 kg)
  • Dimensions 9.07 x 6.06 x 0.84 in (23.04 x 15.39 x 2.13 cm)
  • Library of Congress subjects Greece - Religious life and customs, Sacred meals - Greece
  • Library of Congress Catalog Number 88-39143
  • Dewey Decimal Code 292.38
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The Cuisine of Sacrifice Among the Greeks
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University of Chicago Press, 1998-03-15. Paperback. Very Good. 9x6x0. Softcover. Good binding and cover. Shelf wear. Edges creased. Pages unmarked. vii, 276 pages : illustrations ; 24 cm. <br> "For the Greeks, the sharing of cooked meats was the fundamental communal act, so that to become vegetarian was a way of refusing civil society. It follows that the roasting or cooking of meat was a political act, as the division of portions asserted a social order. And the only proper manner of preparing meat for consumption, according to the Greeks, was blood sacrifice.
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THE CUISINE OF SACRIFICE AMONG THE GREEKS

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THE CUISINE OF SACRIFICE AMONG THE GREEKS
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THE CUISINE OF SACRIFICE AMONG THE GREEKS

by Detienne, Marcel & Jean-Pierre Vernant; (translated by Paula Wissing)

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University Of Chicago Press. Very Good. 1998. Softcover. 0226143538 . Minor shelfwear. Scholar's name to inner cover (Jenifer Neils). ; 284 pages; For the Greeks, the sharing of cooked meats was the fundamental communal act, so that to become vegetarian was a way of refusing society. It follows that the roasting or cooking of meat was a political act, as the division of portions asserted a social order. And the only proper manner of preparing meat for consumption, according to the Greeks, was blood sacrifice. The fundamental myth is that of Prometheus, who introduced sacrifice and, in the process, both joined us to and separated us from the gods—and ambiguous relation that recurs in marriage and in the growing of grain. Thus we can understand why the ascetic man refuses both women and meat, and why Greek women celebrated the festival of grain-giving Demeter with instruments of butchery. The ambiguity coded in the consumption of meat generated a mythology of the… Read More
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THE CUISINE OF SACRIFICE AMONG THE GREEKS
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THE CUISINE OF SACRIFICE AMONG THE GREEKS

by Detienne, Marcel & Jean-Pierre Vernant; (translated by Paula Wissing)

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University Of Chicago Press. Very Good. 1998. Softcover. 0226143538 . Very Minor shelfwear. Scholar's name to ffep (Bonnie Maclachlan [née Ward]). ; 284 pages; For the Greeks, the sharing of cooked meats was the fundamental communal act, so that to become vegetarian was a way of refusing society. It follows that the roasting or cooking of meat was a political act, as the division of portions asserted a social order. And the only proper manner of preparing meat for consumption, according to the Greeks, was blood sacrifice. The fundamental myth is that of Prometheus, who introduced sacrifice and, in the process, both joined us to and separated us from the gods—and ambiguous relation that recurs in marriage and in the growing of grain. Thus we can understand why the ascetic man refuses both women and meat, and why Greek women celebrated the festival of grain-giving Demeter with instruments of butchery. The ambiguity coded in the consumption of meat generated a mythology of the… Read More
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The Cuisine of Sacrifice Among the Greeks

by Marcel Detienne

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Paperback / softback. New. For the Greeks, the sharing of cooked meats was the fundamental communal act, so that to become vegetarian was a way of refusing society. It follows that the roasting or cooking of meat was a political act, as the division of portions asserted a social order. And the only proper manner of preparing meat for consumption, according to the Greeks, was blood sacrifice. The fundamental myth is that of Prometheus, who introduced sacrifice and, in the process, both joined us to and separated us from the gods-and ambiguous relation that recurs in marriage and in the growing of grain. Thus we can understand why the ascetic man refuses both women and meat, and why Greek women celebrated the festival of grain-giving Demeter with instruments of butchery. The ambiguity coded in the consumption of meat generated a mythology of the &quot;other&quot;-werewolves, Scythians, Ethiopians, and other &quot;monsters.&quot; The study of the sacrificial consumption of meat thus… Read More
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The Cuisine of Sacrifice Among the Greeks

by Marcel Detienne

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The Cuisine of Sacrifice Among the Greeks

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