Andrew Dalby - Profile on Academia.edu (original) (raw)

Papers by Andrew Dalby

Classical Quarterly, 2025

The drinking party at Medius' in Babylon on 31 May 323 B.C., marking the onset of Alexander's ter... more The drinking party at Medius' in Babylon on 31 May 323 B.C., marking the onset of Alexander's terminal illness, is explored from contemporary and later texts. Close reading of fragments by Nicobule and Aristobulus, set beside the reticence of the court daybooks (Ephemerides) and the studied vagueness of secondary sources, clarifies in detail the sequence of events. Justin, Plutarch and the author of the Liber de morte Alexandri cast light on the silence imposed by the King's successors. A narrative emerges of the day itself, the spread of rumour, the two false explanations for Alexander's death that were successively propagated, and the third explanation, most probably correct, that Aristobulus was first to publish.

PPC - Petits propos culinaires, 2024

An outline of the nature of the ritual drink soma (Sanskrit) or haoma (Avestan) as described in a... more An outline of the nature of the ritual drink soma (Sanskrit) or haoma (Avestan) as described in ancient Indo-Iranian poetic traditions: how it was obtained, prepared, and consumed; what effects were reported. Several proposed identifications of the plant source are briefly discussed. The identification that is probably correct (Ephedra species) is placed in its context.

PPC - Petits Propos Culinaires, 2024

Discussion of the earliest recorded dates for the knowledge and use of chillies (Capsicum spp.) i... more Discussion of the earliest recorded dates for the knowledge and use of
chillies (Capsicum spp.) in the Far East; evidence for the view that they first reached the Philippines in the late sixteenth century with the Spanish trans-Pacific voyages

Petits Propos Culinaires, 2023

William Turner, the first significant writer on English natural history, recorded first hand obse... more William Turner, the first significant writer on English natural history, recorded first hand observations of natural history, paying attention to local knowledge, vernacular names and medicinal uses. This paper extracts Turner's original comments on plants, birds and fish that are used for food. He surely never dreamed of writing a book about food, yet he was a close observer, a judicious taster, and, when occasion offered, a discriminating eater.

Petits propos culinaires, 2022

Two historical notes. 1. The wild chilli (Capsicum annuum var. glabriusculum) of Texas and its ea... more Two historical notes. 1. The wild chilli (Capsicum annuum var. glabriusculum) of Texas and its earliest growers in the United States, including Thomas Jefferson. 2. History of the powdered spice cayenne, the chilli varieties from which it has been produced, and the modern garden varieties called "Cayenne"

Petits propos culinaires, 2022

Three food history notes: 1. on the "second restaurant", opened by Jean-François Vacossin and ... more Three food history notes:

1. on the "second restaurant", opened by Jean-François Vacossin and his wife in Paris in 1767 and visited by Jean-Jacques Rousseau

2. on the 5th century dinner to which Vortigern was invited by Hengist and Horsa (according to later sources)

3. on the authorship of the book "The Oyster: where, how and when to find, breed, cook and eat it" (1861), often wrongly attributed to Eustace Clare Grenville Murray, but really written by Herbert Byng Hall and illustrated by John Cruikshank

Classica - Revista Brasileira de Estudos Clássicos, 1999

Uma demonstração do método pelo qual detalhes da história social da Grécia arcaica podem ser obti... more Uma demonstração do método pelo qual detalhes da história social da Grécia arcaica podem ser obtidos a partir de fragmentos da literatura perdida. Em um estudo de Alcman, fr. 92 Davies, o texto, os aromas de vinhos e as origens geográficas de vinhos são consideradas em sequência. A gastronomia de Alcman é colocada no contexto de outras obras de Alcman e da cultura hedonística da antiga Esparta.

Petits Propos Culinaires, 2021

Notes on three biographical questions in food history: 1. the identity of Joseph Cooper, chie... more Notes on three biographical questions in food history:

1. the identity of Joseph Cooper, chief cook to Charles I, author of "The Art of Cookery Refin'd and Augmented" (1654)

2. the title of the First Restaurateur in 1767: was it Mathurin Roze de Chantoiseau, or Boulanger, or another?

3. the original published text of Carême's narrative of his early years

Petits Propos Culinaires, 2021

Mead is the only alcoholic beverage for which a name can be reconstructed with certainty in Prot... more Mead is the only alcoholic beverage for which a name can be reconstructed with certainty in Proto-Indo-European. The name survived in Greek, Sanskrit and Avestan with certain changes of meaning, while archaeological, literary and linguistic evidence show that mead itself (both the beverage and the name) remained familiar in north-western Europe. The evidence strongly suggests that from the earliest period it was fermented and stabilized using meadowsweet (Filipendula ulmaria)

Mesa dos Sentidos & Sentidos da Mesa, vol. I, ed Carmen Soares, A. J. Torres Silveira, Bruno Laurioux, 2021

There is direct evidence for gastronomy in several ancient civilizations. Does it have a traceabl... more There is direct evidence for gastronomy in several ancient civilizations. Does it have a traceable prehistory? A guide towards future answers is outlined in this paper. Evidence of gastronomy during human prehistory is found by way of archaeology, elucidated from later texts and from the comparative evidence of recent hunter-gatherer communities. Evidence is then given of complex food choices among modern primates, indicating that the common ancestors of humans and other primates had the ability to learn to like fl avours, an ability essential in maintaining health and crucial in the eventual development of gastronomy.

Sylvie Yona Waksman, ed., MULTIDISCIPLINARY APPROACHES TO FOOD AND FOODWAYS IN THE MEDIEVAL EASTERN MEDITERRANEAN, 2020

Report of the Byzantine dinner held at Lyon in 2017, with explanations of the menu choices and wi... more Report of the Byzantine dinner held at Lyon in 2017, with explanations of the menu choices and with references to some original sources

Petits propos culinaires, 2020

European scholars and writers around Gabriel d'Aramon's Constantinople mission in 1547/8 (Pierre ... more European scholars and writers around Gabriel d'Aramon's Constantinople mission in 1547/8 (Pierre Belon, Pierre Gilles, André Thevet, Jean Chesneau, Gerard van Veltwijck, Hugo Favolius, Jérôme Maurand, Nicolas de Nicolay, and the dragoman Yunus Bei) with a focus on their experience of food, drink and banquets. The context of Titian's portrait of Aramon, "The Ambassador", is explored

Kentron, 2020

Sense-impressions of the Roman Empire recreated from literary allusions

MESAS LUSO-BRASILEIRAS: ALIMENTAÇÃO, SAÚDE & CULTURA, 2018

Survey of the state of knowledge of a collection of multilingual glosses of wild plant names in G... more Survey of the state of knowledge of a collection of multilingual glosses of wild plant names in Greek, Latin and other languages and healing traditions of the Roman Empire. The collection should be regarded as anonymous; its aim was to assist the sourcing of medicinal wild plants by physicians in the Roman provinces; its usefulness would have been greatest in the 2nd century AD.

Explores the multi-ethnic society of 19th century Transylvania through the mirror of British and ... more Explores the multi-ethnic society of 19th century Transylvania through the mirror of British and other European visitors' observations of travel, food and hospitality

Accepting that the Iliad and the Odyssey as we know them were composed in the 7th century BC, the... more Accepting that the Iliad and the Odyssey as we know them were composed in the 7th century BC, the paper finds in these two epics strong evidence of contemporary genres of lyric poetry and performance. By contrast, there is little evidence for epic performance in the earliest Greek lyric poetry, an imbalance that demands explanation.

A new reading of Suetonius' De Vita Caesarum as source for emperors' lives and Roman social histo... more A new reading of Suetonius' De Vita Caesarum as source for emperors' lives and Roman social history. The focus is on how Suetonius used his own memory and those of others. Paper given at the Oxford Food Symposium and published in its proceedings

Eleftherios Venizelos 1912-1919, his diplomacy and his second marriage: paper given at the Oxford... more Eleftherios Venizelos 1912-1919, his diplomacy and his second marriage: paper given at the Oxford Food Symposium and published in its proceedings

An anecdote of murder at Hereford in Edward the Confessor's time, told by Henry of Huntingdon, im... more An anecdote of murder at Hereford in Edward the Confessor's time, told by Henry of Huntingdon, implies that cider was already made in Herefordshire before the Norman Conquest

study of the lists of Sumerian literature that survive on Sumerian and Akkadian tablets, focusing... more study of the lists of Sumerian literature that survive on Sumerian and Akkadian tablets, focusing on the order in which texts are listed

Classical Quarterly, 2025

PPC - Petits propos culinaires, 2024

PPC - Petits Propos Culinaires, 2024

Petits Propos Culinaires, 2023

Petits propos culinaires, 2022

Three food history notes: 1. on the "second restaurant", opened by Jean-François Vacossin and ... more Three food history notes:

1. on the "second restaurant", opened by Jean-François Vacossin and his wife in Paris in 1767 and visited by Jean-Jacques Rousseau

2. on the 5th century dinner to which Vortigern was invited by Hengist and Horsa (according to later sources)

Classica - Revista Brasileira de Estudos Clássicos, 1999

Petits Propos Culinaires, 2021

Notes on three biographical questions in food history: 1. the identity of Joseph Cooper, chie... more Notes on three biographical questions in food history:

1. the identity of Joseph Cooper, chief cook to Charles I, author of "The Art of Cookery Refin'd and Augmented" (1654)

2. the title of the First Restaurateur in 1767: was it Mathurin Roze de Chantoiseau, or Boulanger, or another?

3. the original published text of Carême's narrative of his early years

Petits Propos Culinaires, 2021

Mesa dos Sentidos & Sentidos da Mesa, vol. I, ed Carmen Soares, A. J. Torres Silveira, Bruno Laurioux, 2021

Sylvie Yona Waksman, ed., MULTIDISCIPLINARY APPROACHES TO FOOD AND FOODWAYS IN THE MEDIEVAL EASTERN MEDITERRANEAN, 2020

Petits propos culinaires, 2020

Kentron, 2020

Sense-impressions of the Roman Empire recreated from literary allusions

MESAS LUSO-BRASILEIRAS: ALIMENTAÇÃO, SAÚDE & CULTURA, 2018

A history of Wikipedia: an exploration of why it is the way it is. Complete text

Gifts of the Gods, 2017

Chapter 7 as a teaser: "Food of Recent Greece" "Foods and nations" is a new series from Reaktion... more Chapter 7 as a teaser: "Food of Recent Greece"

"Foods and nations" is a new series from Reaktion that explores the history-and geography-of food. Books in the series reveal the hidden history behind the food eaten today in different countries and regions of the world, telling the story of how food production and consumption developed, and how they were influenced by the culinary practices of other places and peoples.

A narrative retelling of the Greek and Roman myths of Aphrodite/Venus, based on ancient sources. ... more A narrative retelling of the Greek and Roman myths of Aphrodite/Venus, based on ancient sources. Published by British Museum Press and Getty Museum Press

Warning! This file was written in WordPerfect long ago. In the conversion to pdf the cross-refere... more Warning! This file was written in WordPerfect long ago. In the conversion to pdf the cross-references haven't worked as expected. Most of them now point at page numbers, not item numbers. The page numbers may be correct, and the hotlinks may take you to the right page, but I don't guarantee it.

The descriptions of each item are as accurate as ever, and the file can be downloaded and searched.

The Classical Cookbook, 2nd ed., 2012

We have tried to do something quite new in this book. Many people have written about the Roman co... more We have tried to do something quite new in this book. Many people have written about the Roman cookery text Apicius, but no one has yet gathered a collection of recipes from the entire ancient world – from both Greek and Roman writings – and shown how they can be recreated in the modern kitchen. We have set the resulting 'menus' beside pictures and narratives of dining, drinking and festivity, which have survived from that period. We bridge the gap between modern experience and the tastes, smells, sights and sounds of two thousand years ago. This book is a collaboration: Sally writes on the finding and adapting of ancient recipes; the translations and the historical background are Andrew's work.

Introduction and contents of the English translation of the Geoponika by Andrew Dalby, available ... more Introduction and contents of the English translation of the Geoponika by Andrew Dalby, available from Prospect Books

'Four breakfasts': uncorrected proof of prologue to 'The Breakfast book' by Andrew Dalby, availab... more 'Four breakfasts': uncorrected proof of prologue to 'The Breakfast book' by Andrew Dalby, available from Reaktion Books

Introduction to Andrew Dalby's English translation of the Treatise (Le Tretiz) by Walter of Bibbe... more Introduction to Andrew Dalby's English translation of the Treatise (Le Tretiz) by Walter of Bibbesworth. The Treatise, a language-learning text in Anglo-Norman and Middle English, was written around 1235 for Dionisie de Munchensi and her children. The translation and commentary, with facing Anglo-Norman text, is available from Prospect Books

Origins of the Catastrophe: why did the Greeks occupy Smyrna? A chapter from Andrew Dalby's short... more Origins of the Catastrophe: why did the Greeks occupy Smyrna? A chapter from Andrew Dalby's short biography "Eleftherios Venizelos: Greece" (Haus Publishing, London, 1919)

Maison Rustique des Dames was once a highly popular work. First published in 1845, many times rep... more Maison Rustique des Dames was once a highly popular work. First published in 1845, many times reprinted but recently almost forgotten in France, it had never been translated into English until Tom Jaine set to work. This translation makes a classic of the farming and food of 19th century provincial France available to a new audience

Petits Propos Culinaires, 2021

Anyone interested in ancient Roman food needs to know about these six texts. They are bilingual L... more Anyone interested in ancient Roman food needs to know about these six texts. They are bilingual Latin-Greek conversation manuals and each includes at least two food scenes. They tell us some things about Roman dining that we could hardly know from any other source. This is the only accessible edition there has ever been

Review of: Carmen Soares, Arquéstrato, Iguarias do mundo grego: guia gastronómico do Mediterrâneo... more Review of:
Carmen Soares, Arquéstrato, Iguarias do mundo grego: guia gastronómico do Mediterrâneo antigo. Portuguese translation with introductory study. Coimbra University Press, 2016. ISBN 9768-989-26-1244-7
Maria de Fátima Sousa e Silva, Jorge Paiva, Teofrasto, História das plantas. Portuguese translation with introduction and commentary. Coimbra University Press, 2016. 460 pp. ISBN: 978-989-26-1192-1
David Downie, A Taste of Paris: a history of the Parisian love affair with food. New York: St Martin’s Press, 2017. 280 pages. ISBN 978-1-250-08293-0

Dilectus ciborum by Werner Tietz (review)

published in "Hermathena"

Out of the East: Spices and the Medieval Imagination (review)

Gastronomica, 2010

gnat" (35). This work stands within a revisionist tradition of the French revolutionary and Napol... more gnat" (35). This work stands within a revisionist tradition of the French revolutionary and Napoleonic Wars that includes the works of T. C. W. Blanning and others. Esdaile reevaluates the role of the guerillas against a background of desperate poverty and undermines the idea of a popular crusade except, perhaps, in Navarre and the Basque provinces. Most of the guerillas were motivated, he argues, not by love of the fatherland or the old regime, but by opportunism, the love of adventure, the prospect of plunder, and evasion of the draft.

embraced Keynes in its postwar economic policies as socialists adopted the Keynesian framework to... more embraced Keynes in its postwar economic policies as socialists adopted the Keynesian framework to attack financial orthodoxy and used it as a platform for their planned economy. Stefan Collini provides an interesting tale of how Keynesian ideas played with liberals as well as fascists in the 1930s and were a major force in Christian Democratic politics after the war.

The Roman Banquet: Images of Conviviality (review)

American Journal of Philology, 2005

A history of writing: from hieroglyph to multimedia (review)

Bulletin of the School of Oriental and African Studies, 2003

... to limit the number and scope of ha1dı:ths and students chosen for the analyses, the consiste... more ... to limit the number and scope of ha1dı:ths and students chosen for the analyses, the consistency of Ibn Jubayr and 'Ikrima may be as ... The abundant literature produced in the Sufi circles of fourteenth-century northern India has long provided a resource with which historians have ...

The Classical Review, 2010

Archestratus: The Life of Luxury; Europe's Oldest Cookery Book, translated by John Wilkins (review)

The Classical Review, 1995

La letteratura di consumo nel mondo greco-latino (review)

The Classical Review, 2000

Luxuskritik und Aufwandsbeschränkungen in der griechischen Welt (review)

The Classical Review, 2007

The Cambridge World History of Food (review)

Journal of World History, 2003

A Cultural History of Plants, vol. 1: In Antiquity. Editor: Annette Giesecke, 2022

Luxury food plants and their uses in antiquity: covers China, India, the Near East, the Mediterra... more Luxury food plants and their uses in antiquity: covers China, India, the Near East, the Mediterranean: a chapter in the cultural history of plants

A Cultural History of Plants vol. 3: In the Early Modern Era. Editors: Andrew Dalby, Annette Giesecke, 2022

The connectedness of humans to plants is the most fundamental of human relationships. Plants are,... more The connectedness of humans to plants is the most fundamental of human relationships. Plants are, and historically have been, sources of food, shelter, bedding, tools, medicine, and, most importantly, the very air we breathe. Plants have inspired awe, a sense of wellbeing, religious fervor, and acquisitiveness alike. They have been collected, propagated, and mutated, as well as endangered or driven into extinction by human impacts such as global warming, deforestation, fire suppression, and over-grazing. A Cultural History of Plants traces the global dependence of human life and civilization on plants from antiquity to the twenty-first century and comprises contributions by experts and scholars in a wide range of fields, including anthropology, archaeology, art history, botany, classics, garden history, history, literature, and environmental studies more broadly. The series consists of six illustrated volumes, each devoted to an examination of plants as grounded in, and shaping, the cultural experiences of a particular historical period. Each of the six volumes, in turn, is structured in the same way, beginning with an introductory chapter that offers a sweeping view of the cultural history of plants in the period in question, followed by chapters on plants as staple foods, plants as luxury foods, trade and exploration, plant technology and science, plants and medicine, plants in (popular) culture, plants as natural ornaments, and the representation of plants. This cohesive structure offers readers the opportunity both to explore a meaningful cross-section of humans' uses of plants in a given period and to trace a particular use-as in medicine, for example-through time from volume to volume. The six volumes comprising A Cultural History of Plants are as follows:

A Cultural History of Plants vol. 3: In the Early Modern Era, 2022

A chapter from John Wilkins and Robin Nadeau, eds, A Companion to Food in the Ancient World (2015... more A chapter from John Wilkins and Robin Nadeau, eds, A Companion to Food in the Ancient World (2015) available from Wiley Blackwell

Social and gender distinctions around meals in Roman and Greek society. With case study: the Homeric world

History of London House, William Goodenough House and Goodenough College: by Andrew Dalby, from a... more History of London House, William Goodenough House and Goodenough College: by Andrew Dalby, from a draft by Val Martin, with contributions by others. Layout and selection of illustrations by Janet Sacks and Third Millennium Publishing

See also draft on academia.edu: "Cherchez les femmes"

A chapter from Janet Sacks, ed., The World in a London Square: a portrait of Goodenough College (London: Third Millennium Publishing, 2011. ISBN 9781906507466)

A chapter in the volume "28 June: Sarajevo 1914-Versailles 1919" (ed. Alan Sharp; 2014) and a tas... more A chapter in the volume "28 June: Sarajevo 1914-Versailles 1919" (ed. Alan Sharp; 2014) and a taster for the biography "Eleftherios Venizelos: Greece" (by Andrew Dalby; 2009). The biography belongs to the series "Makers of the Modern World: The Peace Conferences of 1919-23 and Their Aftermath". Both books are published by Haus Publishing, London

A chapter in the volume "28 June: Sarajevo 1914-Versailles 1919" (ed. Alan Sharp; 2014) and a tas... more A chapter in the volume "28 June: Sarajevo 1914-Versailles 1919" (ed. Alan Sharp; 2014) and a taster for the biography volume "South East Asia: Prince Cahroon and Others" (by Andrew Dalby; 2010). The biography volume belongs to the series "Makers of the Modern World: The Peace Conferences of 1919-23 and Their Aftermath". Both books are published by Haus Publishing, London

textes grecs et traductions françaises: supplément à "De Philippe II à Ptolémée II: le syncrétism... more textes grecs et traductions françaises: supplément à "De Philippe II à Ptolémée II: le syncrétisme culurel des banquets royaux"

Textes grecs et traductions: supplément à "La nourriture des rêves"

Guide aimed at food historians and others (written in 2012, largely unrevised but mainly still va... more Guide aimed at food historians and others (written in 2012, largely unrevised but mainly still valid)

unpublished paper on the women who were responsible for the creation of London House

The opening paragraphs of the Symposium, whatever their relationship with historical truth, are t... more The opening paragraphs of the Symposium, whatever their relationship with historical truth, are the best evocation by any early writer of how texts are transmitted orally. Plato depicts a multiple oral tradition, branching and re-crossing, persisting over at least fifteen years since the date of the original sympotic conversation. Aristodemos repeated the conversation to Phoinix and to Apollodoros. Phoinix told X ('someone else'); X was aware that Apollodoros also had the story. Apollodoros checked it with Sokrates. Now X has told Glaukon, and Apollodoros is about to give Glaukon a different version. Incidentally, how long ago the conversation happened is not necessarily part of the story: Glaukon has listened to Phoinix's version, yet has no idea.

Commentatio Vicipaedica Latina de opere Suetonii "De vita Caesarum", ab Andrea Dalby aliisque auc... more Commentatio Vicipaedica Latina de opere Suetonii "De vita Caesarum", ab Andrea Dalby aliisque auctoribus scripta (vide indicem auctorum)

Commentatio Vicipaedica Latina de tabula Rosettana (Rosetta Stone) apud Museum Britannicum servat... more Commentatio Vicipaedica Latina de tabula Rosettana (Rosetta Stone) apud Museum Britannicum servata, ab Andrea Dalby aliisque auctoribus scripta (vide indicem auctorum). Capitulum de differentiis inter versiones ab Iustino Mansfield confectum est

Commentatio Vicipaedica Latina de Parthenone Athenarum ab Andrea Dalby aliisque auctoribus script... more Commentatio Vicipaedica Latina de Parthenone Athenarum ab Andrea Dalby aliisque auctoribus scripta (vide indicem auctorum)

Commentatio Vicipaedica Latina de Nicolao Rigaltio (Nicolas Rigault) philologo, ab Andrea Dalby a... more Commentatio Vicipaedica Latina de Nicolao Rigaltio (Nicolas Rigault) philologo, ab Andrea Dalby aliisque auctoribus scripta (vide indicem auctorum)

Commentatio Vicipaedica Latina de Iacobo Quarterio (Jacques Cartier), ab Andrea Dalby aliisque au... more Commentatio Vicipaedica Latina de Iacobo Quarterio (Jacques Cartier), ab Andrea Dalby aliisque auctoribus scripta (vide indicem auctorum)

Commentatio Vicipaedica Latina de exploratore Vasco Gama, ab Andrea Dalby aliisque auctoribus scr... more Commentatio Vicipaedica Latina de exploratore Vasco Gama, ab Andrea Dalby aliisque auctoribus scripta (vide indicem auctorum)

Commentatio Vicipaedica Latina de templo Cambosiano Angkor Wat, ab Andrea Dalby aliisque auctorib... more Commentatio Vicipaedica Latina de templo Cambosiano Angkor Wat, ab Andrea Dalby aliisque auctoribus scripta (vide indicem auctorum)

commentatio Vicipaedica Latina de Marco Paulo Veneto (Marco Polo), auctoribus Andrea Dalby aliisq... more commentatio Vicipaedica Latina de Marco Paulo Veneto (Marco Polo), auctoribus Andrea Dalby aliisque multis (vide indicem auctorum)

commentatio Vicipaedica Latina ab Andrea Dalby aliisque auctoribus conscripta (vide indicem aucto... more commentatio Vicipaedica Latina ab Andrea Dalby aliisque auctoribus conscripta (vide indicem auctorum)

commentatio Vicipaediae Latinae ab Andrea Dalby aliisque auctoribus conscripta

commentatio Vicipaediae Latinae ab Andrea Dalby aliisque auctoribus conscripta (fontibus nominis ... more commentatio Vicipaediae Latinae ab Andrea Dalby aliisque auctoribus conscripta (fontibus nominis Latini ab Iustino Mansfield conlectis)

Commentatio Vicipaedica Latina ab Andrea Dalby aliisque auctoribus conscripta (vide indicem aucto... more Commentatio Vicipaedica Latina ab Andrea Dalby aliisque auctoribus conscripta (vide indicem auctorum)

Wikipedia(s) on the language map of the world

English Today, 2007

Vicipaedia Latina

PPC - Petits propos culinaires, 2024