Religion et alimentation en Égypte et Orient anciens
Religion and food are intrinsically linked. Religion, especially in Antiquity, requires food to form the rite: food as offerings permits the circulation between this world and hereafter, from the living making offerings to the gods and the dead and then in return, the gods – and sometimes the dead –...
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| Định dạng: | Online |
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| Ngôn ngữ: | Tiếng Pháp |
| Được phát hành: |
Institut français d’archéologie orientale
2024
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| Những chủ đề: | |
| Truy cập trực tuyến: | ONIX_20240916_9782724709155_218 |
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| _version_ | 1869526871886004224 |
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| collection | Directory of Open Access Books |
| description | Religion and food are intrinsically linked. Religion, especially in Antiquity, requires food to form the rite: food as offerings permits the circulation between this world and hereafter, from the living making offerings to the gods and the dead and then in return, the gods – and sometimes the dead – through the abundance of harvests offer food to the living. At the heart of food practices, religion imposes its mark by contributing to the manufacture of a standardized framework, which is also a vector of identity. It designates what is edible, therefore considered pure, and what is not; it creates the rules for preparing food, from the field to the kitchen, and sets standards of conduct at the time of consumption. It is precisely because the notion of norm is at the heart of both, that religion and food are privileged means to question societies, to compare them, and to underline the specificities of each.The present work, which is collective and multidisciplinary, aims to clarify the place of food in myths and ritual practices, and to define the nature and importance of the religious mark in food practices. Based on a comparative approach, it brings together 17 articles, both case studies and synthesis works on Egypt, Mesopotamia, Anatolia and the Levant, from the 3rd millennium to late Antiquity. |
| format | Online |
| id | doab-20.500.12854ir-145011 |
| institution | Directory of Open Access Books |
| language | fre |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | Institut français d’archéologie orientale |
| publisherStr | Institut français d’archéologie orientale |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1450112024-09-16T09:51:40Z Religion et alimentation en Égypte et Orient anciens Arnette, Marie-Lys religion Levant aliments offrande nourriture dieux Anatolie pratiques alimentaires Égypte, Mésopotamie thema EDItEUR::N History and Archaeology::NH History::NHC Ancient history thema EDItEUR::N History and Archaeology::NK Archaeology thema EDItEUR::Q Philosophy and Religion::QR Religion and beliefs::QRA Religion: general Religion and food are intrinsically linked. Religion, especially in Antiquity, requires food to form the rite: food as offerings permits the circulation between this world and hereafter, from the living making offerings to the gods and the dead and then in return, the gods – and sometimes the dead – through the abundance of harvests offer food to the living. At the heart of food practices, religion imposes its mark by contributing to the manufacture of a standardized framework, which is also a vector of identity. It designates what is edible, therefore considered pure, and what is not; it creates the rules for preparing food, from the field to the kitchen, and sets standards of conduct at the time of consumption. It is precisely because the notion of norm is at the heart of both, that religion and food are privileged means to question societies, to compare them, and to underline the specificities of each.The present work, which is collective and multidisciplinary, aims to clarify the place of food in myths and ritual practices, and to define the nature and importance of the religious mark in food practices. Based on a comparative approach, it brings together 17 articles, both case studies and synthesis works on Egypt, Mesopotamia, Anatolia and the Levant, from the 3rd millennium to late Antiquity. 2024-09-16T09:51:35Z 2024-09-16T09:51:35Z 2019 book ONIX_20240916_9782724709155_218 9782724709155 9782724707397 https://directory.doabooks.org/handle/20.500.12854/145011 fre Recherches en archéologie, philologie et histoire image/jpeg n/a https://www.7switch.com/fr/ebook/9782724709155/from/openedition https://books.openedition.org/ifao/1292 Institut français d’archéologie orientale Religion and food are intrinsically linked. Religion, especially in Antiquity, requires food to form the rite: food as offerings permits the circulation between this world and hereafter, from the living making offerings to the gods and the dead and then in return, the gods – and sometimes the dead – through the abundance of harvests offer food to the living. At the heart of food practices, religion imposes its mark by contributing to the manufacture of a standardized framework, which is also a vector of identity. It designates what is edible, therefore considered pure, and what is not; it creates the rules for preparing food, from the field to the kitchen, and sets standards of conduct at the time of consumption. It is precisely because the notion of norm is at the heart of both, that religion and food are privileged means to question societies, to compare them, and to underline the specificities of each.The present work, which is collective and multidisciplinary, aims to clarify the place of food in myths and ritual practices, and to define the nature and importance of the religious mark in food practices. Based on a comparative approach, it brings together 17 articles, both case studies and synthesis works on Egypt, Mesopotamia, Anatolia and the Levant, from the 3rd millennium to late Antiquity. 765b6d1f-8ef3-40e2-a019-8beda3140f65 9782724709155 9782724707397 632 Le Caire open access |
| spellingShingle | religion Levant aliments offrande nourriture dieux Anatolie pratiques alimentaires Égypte, Mésopotamie thema EDItEUR::N History and Archaeology::NH History::NHC Ancient history thema EDItEUR::N History and Archaeology::NK Archaeology thema EDItEUR::Q Philosophy and Religion::QR Religion and beliefs::QRA Religion: general Religion et alimentation en Égypte et Orient anciens |
| title | Religion et alimentation en Égypte et Orient anciens |
| title_full | Religion et alimentation en Égypte et Orient anciens |
| title_fullStr | Religion et alimentation en Égypte et Orient anciens |
| title_full_unstemmed | Religion et alimentation en Égypte et Orient anciens |
| title_short | Religion et alimentation en Égypte et Orient anciens |
| title_sort | religion et alimentation en egypte et orient anciens |
| topic | religion Levant aliments offrande nourriture dieux Anatolie pratiques alimentaires Égypte, Mésopotamie thema EDItEUR::N History and Archaeology::NH History::NHC Ancient history thema EDItEUR::N History and Archaeology::NK Archaeology thema EDItEUR::Q Philosophy and Religion::QR Religion and beliefs::QRA Religion: general |
| topic_facet | religion Levant aliments offrande nourriture dieux Anatolie pratiques alimentaires Égypte, Mésopotamie thema EDItEUR::N History and Archaeology::NH History::NHC Ancient history thema EDItEUR::N History and Archaeology::NK Archaeology thema EDItEUR::Q Philosophy and Religion::QR Religion and beliefs::QRA Religion: general |
| url | ONIX_20240916_9782724709155_218 |