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Grécia e Roma no universo de Augusto

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Book Series: Humanitas Supplementum ISSN: 21828814 ISBN: 9789892610528 Year: Pages: 217 DOI: https://doi.org/10.14195/978-989-26-1053-5 Language: Portuguese
Publisher: Coimbra University Press
Subject: History
Added to DOAB on : 2019-03-01 00:11:02
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Abstract

This book encompasses papers presented at the XXVII Classical Studies Week (2014) of the Federal University of Ceará. The Symposium was consecrated to the bimillennial celebration of Augustus’ death, and proposed discussions about cultural dialogues between Greece and Rome under Augustan ideology. How do rhetoric, philosophy, literature and history engage in such dialogues and in such controversial ideology? The papers in this book highlight aspects of that discussion, and are divided into three sections: Section I contemplates philosophy, rhetoric and politics, particularly in the relationship between young Octavian and Cicero; Section II contemplates Augustan literature (Horace, Virgil, Tibullus and Ovid); finally, Section III approaches history and Greek comedy through Plutarch.

Keywords

Augustus --- Greece --- Rome

Arquéstrato, Iguarias do Mundo Grego. Guia Gastronómico do Mediterrâneo Antigo

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Book Series: DIAITA: Scripta & Realia ISSN: 21836528 ISBN: 9789892612447 Year: Pages: 122 DOI: http://dx.doi.org/10.14195/978-989-26-1245-4 Language: Portuguese
Publisher: Coimbra University Press
Added to DOAB on : 2019-03-12 17:47:50
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The present work offers the first translation into Portuguese of the oldest Greek gastronomic text that has come down to us, albeit only in fragmentary form. The poem written by the Sicilian author Archestratus (4th century BC) is an account of the sophisticated food eaten by the aristocratic elites with enough economic power to buy the most expensive ingredients (such as high quality fresh fish) and to undertake the gastronomic tours implied in the text. In chapter I, a survey is offered of the biographical data pertaining to the author and of the transmission and reception of his work up to the present day. This is followed by the translation of the 60 fragments (chapter II), with notes and photographs that illustrate some of the dishes. In chapter III, a detailed analysis is offered of the poem’s contribution to the historical study of food in ancient Greece. Here, “Archestratus’ cuisine” is considered from five perspectives: produce, culinary methods, utensils, furniture and production agents. Attention may be drawn to the use of maps showing the whereabouts of ingredients used in the confection of the recipes present in the work and a detailed study of the terminology used in the poet’s kitchen. Extra features in the book are appendices with some of the recipes, updated according to modern standards; bibliography (editions and secondary literature); and indices of the food-orientated fauna and flora mentioned (in Portuguese, with Latin scientific name and Greek term).

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