Description: This volume brings together a group of scholars to consider the rituals of eating together in the Byzantine world, the material culture of Byzantine food and wine consumption, and the transport and exchange of agricultural products. The contributors present food in nearly every conceivable guise, ranging from its rhetorical to more practical applications"such as the preparing, processing, preserving and selling of food abroad. The chapters expand on papers presented at the 37th Annual Spring Symposium of Byzantine Studies, in honour of Professor A.A.M. Bryer.
Review Quotes: 'As a tribute to the person and work of Anthony Bryer... it faithfully reflects the character and breadth of his legacy among UK Byzantinists, not to mention the degree to which he is both admired and loved. On the topic of food and wine in Byzantium, a number of the articles will become standard references for scholars who touch upon the subject in years to come.' The Medieval Review