Papers by Radu Gabriel Petre
Dacia, 2022
The aim of this paper is to explore the dining habits of ancient Athens in the 5th and
4th centur... more The aim of this paper is to explore the dining habits of ancient Athens in the 5th and
4th centuries BC, through the concept of haute cuisine. Using Jack Goody’s (1982) prerequisites
necessary for an elevated form of cooking to appear in a society, the author is investigating literary and
archaeological sources. The literary sources hint to a change in food attitudes in the 4th century BC. For
instance, the character of the cook appears in comedies, and the first texts that might be called cookbooks
are written. In the archaeological material, when elite and non‑elite contexts from Archaic, Classical and
Early Hellenistic periods are quantified, an increase in the number of table vessels is noticeable around the
same time. In the kitchen, new shapes appear (e.g. fish‑plates) and new cooking techniques (e.g. frying).
Furthermore, Athens – a trade centre – receives foreign influences and ingredients (e.g. wines, spices).
The author concludes that, according to Goody’s ideas, haute cuisine was, to a certain degree, present
in 4th century BC Athens. The author also suggests that the spark for such a transformation may have
originated in Athenian taverns, probably run by non‑locals. The further culinary developments of later
Hellenistic and Roman times have their roots in the 4th century BC Athenian changing dining habits.
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Papers by Radu Gabriel Petre
4th centuries BC, through the concept of haute cuisine. Using Jack Goody’s (1982) prerequisites
necessary for an elevated form of cooking to appear in a society, the author is investigating literary and
archaeological sources. The literary sources hint to a change in food attitudes in the 4th century BC. For
instance, the character of the cook appears in comedies, and the first texts that might be called cookbooks
are written. In the archaeological material, when elite and non‑elite contexts from Archaic, Classical and
Early Hellenistic periods are quantified, an increase in the number of table vessels is noticeable around the
same time. In the kitchen, new shapes appear (e.g. fish‑plates) and new cooking techniques (e.g. frying).
Furthermore, Athens – a trade centre – receives foreign influences and ingredients (e.g. wines, spices).
The author concludes that, according to Goody’s ideas, haute cuisine was, to a certain degree, present
in 4th century BC Athens. The author also suggests that the spark for such a transformation may have
originated in Athenian taverns, probably run by non‑locals. The further culinary developments of later
Hellenistic and Roman times have their roots in the 4th century BC Athenian changing dining habits.
4th centuries BC, through the concept of haute cuisine. Using Jack Goody’s (1982) prerequisites
necessary for an elevated form of cooking to appear in a society, the author is investigating literary and
archaeological sources. The literary sources hint to a change in food attitudes in the 4th century BC. For
instance, the character of the cook appears in comedies, and the first texts that might be called cookbooks
are written. In the archaeological material, when elite and non‑elite contexts from Archaic, Classical and
Early Hellenistic periods are quantified, an increase in the number of table vessels is noticeable around the
same time. In the kitchen, new shapes appear (e.g. fish‑plates) and new cooking techniques (e.g. frying).
Furthermore, Athens – a trade centre – receives foreign influences and ingredients (e.g. wines, spices).
The author concludes that, according to Goody’s ideas, haute cuisine was, to a certain degree, present
in 4th century BC Athens. The author also suggests that the spark for such a transformation may have
originated in Athenian taverns, probably run by non‑locals. The further culinary developments of later
Hellenistic and Roman times have their roots in the 4th century BC Athenian changing dining habits.