Abstract
This paper aims to introduce and analyze a passage in Athenaeus' Deipnosophistae, Book 9, about a pork roast. The presentation of the pork by the banquet's prominent enslaved cook is explained in regards to the concept of
the "logodeipnon", the sensory aspects of dining and the discourse of luxury in the Roman Empire.
the "logodeipnon", the sensory aspects of dining and the discourse of luxury in the Roman Empire.
| Original language | English |
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| Publication status | Published - 5-Jan-2025 |
| Event | AIA and SCS Annual Meeting - Philadelphia, United States Duration: 2-Jan-2025 → 5-Jan-2025 |
Conference
| Conference | AIA and SCS Annual Meeting |
|---|---|
| Country/Territory | United States |
| City | Philadelphia |
| Period | 02/01/2025 → 05/01/2025 |