Eat, drink, and be merry (Luke 12:19) : food and wine in Byzantium : papers of the 37th annual Spring Symposium of Byzantine Studies, in honour of Professor A.A.M. Bryer /

Eat, drink, and be merry (Luke 12:19) : food and wine in Byzantium : papers of the 37th annual Spring Symposium of Byzantine Studies, in honour of Professor A.A.M. Bryer /

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Bibliographic Details
Corporate Authors: Spring Symposium of Byzantine Studies University of Birmingham, Louis A. Duhring Fund, Society for the Promotion of Byzantine Studies (Great Britain)
Other Authors: Brubaker, Leslie, Bryer, Anthony, Linardou, Kallirroe
Format: Conference Proceeding Book
Language:English
Published: Aldershot, England ; Burlington, VT : Ashgate, c2007
Aldershot, England ; Burlington, VT : Ashgate Variorum, ©2007
Aldershot, Hampshire, England ; Burlington, VT : c2007
Aldershot, England ; Burlington, VT : [2007]
Series:Publications for the Society for the Promotion of Byzantine
Publications (Society for the Promotion of Byzantine Studies (Great Britain)) ; 13
Publications (Society for the Promotion of Byzantine Studies (Great Britain)) 13
Publications for the Society for the Promotion of Byzantine
Subjects:
Bryer, Anthony
Bryer, Anthony > Bibliography
Dinners and dining > Byzantine Empire > Congresses
Food habits > Byzantine Empire > Congresses
Wine festivals > Byzantine Empire > Congresses
Civilization
Dinners and dining
Food habits
Wine festivals
Diet > history
Diet > Byzantium > History > Festschrift
Diet
History, Ancient > Byzantium > Festschrift
History, Ancient
Feeding Behavior > Byzantium > Festschrift
Feeding Behavior
History, Medieval > Byzantium > Festschrift
History, Medieval
Byzantine Empire > Civilization > Congresses
Byzantium
Istanbul
Turkey
Byzantine Empire
Byzantine studies
Congress
Festschrift
Conference papers and proceedings
Festschriften
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505 0 0 |a J. A. Munitiz S. J., A tribute to Professor Bryer -- J. Herrin, Polla ta ete (repeat three times) to Bryer -- R. Morris, Bryer the anthropologist -- J. Haldon, Bryer the enthusiast M. Mullett, Not the champagne bus -- C. Galatariotou, Bryer and I and the class of 1980/1985 -- D. Stathakopoulos, Between the field and the plate: how agricultural products were processed into food -- M. Grünbart, Store in a cool and dry place: perishable goods and their preservation in Byzantium -- A. Dalby, Some Byzantine aromatics -- J. Koder, Stew and salted meat opulent normality in the diet of every day? -- S. Malmberg, Dazzling dining: banquets as an expression of imperial legitimacy -- D. Korobeinikov, A sultan in Constantinople: the feasts of Ghiyāth al Dīn Kay Khusraw I -- A. M. Talbot, Mealtime in monasteries: the culture of the Byzantine refectory -- M. Mundell Mango, From {u2018}glittering sideboard{u2019} to table: silver in the well appointed triclinium -- B. Crostini, What was kosher in Byzantium? -- A. Eastmond -- L. James, Eat/drink... and pay the price -- J. Vroom, The changing dining habits at Christ{u2019}s table -- A. Lymberopoulou, {u2018}Fish on a dish{u2019} and its table companions in fourteenth century wall paintings on Venetian dominated Crete -- M. B. Cunningham, Divine banquet: the Theotokos as a source of spiritual nourishment -- P. Karlin Hayter, Being a potential saint -- J. Harris, More Malmsey Your Grace? The export of Greek wine to England in the later Middle Ages -- C. Zhiqiang, Record of Byzantine food in Chinese texts 
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