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The cuisine of sacrifice among the Greeks

Author: Marcel Detienne; Jean-Pierre Vernant
Publisher: Chicago : University of Chicago Press, 1989.
Edition/Format:   Book : EnglishView all editions and formats
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Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Marcel Detienne; Jean-Pierre Vernant
ISBN: 0226143511 9780226143514 0226143538 9780226143538
OCLC Number: 18747456
Notes: Translation of: La cuisine du sacrifice en pays grec.
Description: vii, 276 pages : illustrations ; 24 cm
Contents: 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 / Franç̧ois Hartog --
Sanctified slaughter in modern Greece : the "Kourbánia" of the saints / Stella Georgourdi --
A bibliography of Greek sacrifice / Jesper Svenbro.
Other Titles: Cuisine du sacrifice en pays grec.
Responsibility: Marcel Detienne and Jean-Pierre Vernant ; with essays by Jean-Louis Durand [and others] ; translated by Paula Wissing.
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