L'arte del convito nella Grecia antica : L'evoluzione del gusto da Achille a Alessandro

This study examines the evolution of culinary traditions, dietary practices, and dining culture in Ancient Greece from the Mycenaean era to the Hellenistic period. Utilizing textual evidence—primarily Athenaeus's Deipnosophists alongside archaic epic poetry, classical comedy, and historical accounts—the work analyzes the transformation of Greek gastronomy from simple, meat-centered heroic meals into complex, highly stylized banquets. Particular focus is given to the socio-cultural dynamics of the symposion, spatial gender segregation between the gyneceum and the andron, regional culinary disparities across Greek poleis, and the economic aspects of ancient dining. Additionally, the volume features reconstructed ancient recipes, offering practical insights into classical food preparation, ingredients, and flavor profiles. By bridging literary analysis with culinary history, the text provides a comprehensive overview of how food and social rituals reflected broader cultural shifts in the ancient Greek world.