This book explains the importance of food to ancient Greek comedy: it was a medium through which comedy could represent the material, social, agricultural, political and religious worlds to the Greek city-state. The text also contains translations of hundreds of comic fragments; and it reassesses the division of comedy into Sicilian and Attic Old, Middle, and New.

'No matter which way you look at us, you'll find that we're in all respects; Remarkably wasp-like in our habits, in every aspect of our lives.' Aristophanes is the only surviving representative of Greek Old Comedy, an exuberant form of festival drama which flourished in Athens during the fifth century BCE. One of the most original playwrights in the entire Western tradition, his comedies are remarkable for their brilliant combination of fantasy and satire, their constantly inventive manipulation of language, and their use of absurd characters and plots to expose his society's institutions and values to the bracing challenge of laughter. This is the third and final volume of a new verse translation of the complete plays of Aristophanes. It contains four of his most overtly political plays: Acharnians, in which an Athenian farmer rebels against the city's war policies; Knights, a biting satire of populist demagogues; Wasps, whose main theme is the Athenian system of lawcourts; and Peace, in which escape from war is symbolized in images of rustic fertility and sensuality. The translation combines historical accuracy with a sensitive attempt to capture the rich dramatic and literary qualities of Aristophanic comedy. Each play is presented with a thought-provoking introduction and extensive editorial notes to accompany the vivid translations, balancing performability with faithfulness to the original.

the best food reference work ever to appear in the English language ... read it and be dazzled' Bee Wilson, New Statesman First published in 1999, the ground-breaking Oxford Companion to Food was an immediate success and won prizes and accolades around the world. Its blend of serious food history, culinary expertise, and entertaining serendipity, was and remains unique. Interest in food, cooking, and the culture surrounding food has grown enormously in the intervening period, as has the study of food and food history. University departments, international societies, and academic journals have sprung up dedicated to exploring the meaning of food in the daily lives of people around the world, alongside an ever-increasing number of articles, books, programmes, and websites in the general media devoted to the discussion of food, making the Oxford Companion to Food more relevant than ever. Already a food writing classic, this Companion combines an exhaustive catalogue of foods, be they biscuits named after battles, divas or revolutionaries; body parts (from nose to tail, toe to cerebellum); or breads from the steppes of Asia or the well-built ovens of the Mediterranean; with a richly allusive commentary on the culture of food, expressed in literature and cookery books, or as dishes peculiar to a country or community. While building on the Companion's existing strengths, Tom Jaine has taken the opportunity to update the text and alert readers to new perspectives in food studies. There is new coverage of attitudes to food consumption, production and perception, such as food and genetics, food and sociology, and obesity. New entries include terms such as convenience foods, drugs and food, Ethiopia, leftovers, medicine and food, pasta, and many more. There are also new entries on important personalities who are of special significance within the world of food, among them Clarence Birdseye, Henri Nestl?, and Louis Pasteur. In its new edition the Companion maintains its place as the foremost food reference resource for study and home use.

The volume puts into the spotlight overlaps and points of intersection between Plutarch and other writers of the imperial period. It contains twenty-eight contributions which adopt a comparative approach and put into sharper relief ongoing debates and shared concerns, revealing a complex topography of rearrangements and transfigurations of inherited topics, motifs, and ideas. Reading Plutarch alongside his contemporaries brings out distinctive features of his thought and uncovers peculiarities in his use of literary and rhetorical strategies, imagery, and philosophical concepts, thereby contributing to a better understanding of the empire’s culture in general, and Plutarch in particular.

The seventeen contributions to this volume, written by leading experts, show that animals and humans in Graeco-Roman antiquity are interconnected on a variety of different levels and that their encounters and interactions often result from their belonging to the same structures, ‘networks’ and communities or at least from finding themselves together in a certain setting, context or environment – wittingly or unwittingly. Papers explore the concrete categories of interaction between animals and humans that can be identified, in what contexts they occur, and what types of evidence can be productively used to examine the concept of interactions. Articles in this volume take into account literary, visual, and other types of evidence. A comprehensive research bibliography is also provided.

A History of Cookbooks provides a sweeping literary and historical overview of the cookbook genre, exploring its development as a part of food culture beginning in the Late Middle Ages. Studying cookbooks from various Western cultures and languages, Henry Notaker traces the transformation of recipes from brief notes with ingredients into detailed recipes with a specific structure, grammar, and vocabulary. In addition, he reveals that cookbooks go far beyond offering recipes: they tell us a great deal about nutrition, morals, manners, history, and menus while often providing entertaining reflections and commentaries. This innovative book demonstrates that cookbooks represent an interesting and important branch of nonfiction literature.

This book focuses on the development of Attic comedy as it is evinced in four fragmentary plays by Aristophanes: Polyidus, Daedalus, Aeolosicon, and Cocalus. The significance of these plays lies in the fact that they present characteristics which are not prominent in the extant plays. They are mythological comedies that Aristophanes might have composed as parodies of tragedies. The four dramas exhibit elements largely present in Middle and New Comedy, such as the use and re-use of myths, the production of large-scale burlesque, domestic plots, unfolded outside Attica. This is a book directed to the wider audience, to all enthusiasts of Classics. It facilitates the understanding of an aspect of Aristophanes’ work, discernible only within his fragmentary dramas. This study thus revisits Old Comedy and enriches the scholarship with new insights and new discoveries regarding Aristophanes, his literary interactions, as well as his innovating and influential work.