[ { "id": "Q01", "source_id": "S01", "bibliography": "Susan Sherratt, “Feasting in Homeric Epic,” Hesperia 73 (2004), 301–337.", "printed_pages": "301–306", "evidence_status": "scholarly interpretation / textual discussion", "summary": "The feast is stylised, socially and ritually meaningful, and historically composite. Suggestions about unspecified accompaniments cannot make cheese, fish or vegetables explicit ingredients in every formulaic Odyssey meal.", "passages": [ "P21", "P02", "P51" ] }, { "id": "Q02", "source_id": "S02", "bibliography": "Pierre Vidal-Naquet, “Land and Sacrifice in the Odyssey: A Study of Religious and Mythical Meanings,” in The Black Hunter, trans. Andrew Szegedy-Maszak (Johns Hopkins, 1986), 15–38.", "printed_pages": "15–33; especially 21–24", "evidence_status": "scholarly interpretation / textual discussion", "summary": "Structural oppositions between cultivated human food, divine food and monstrous consumption illuminate the travels. They remain interpretations. The chapter’s loose description of Circe’s drug in bread must be checked against the explicit mixture at 10.234–236.", "passages": [ "P24", "P28", "P33", "P46" ] }, { "id": "Q03", "source_id": "S03", "bibliography": "Anthony T. Edwards, “Homer’s Ethical Geography: Country and City in the Odyssey,” Transactions of the American Philological Association 123 (1993), 27–78.", "printed_pages": "34–36", "evidence_status": "scholarly interpretation / textual discussion", "summary": "Country and city are structured through production, consumption and power. The social geography is ideological and composite, rather than a transparent record of one historical society.", "passages": [ "P17", "P50", "P59", "P72" ] }, { "id": "Q04", "source_id": "S05", "bibliography": "Richard Hunter and Demetra Koukouzika, “Food in Greek Literature,” in John Wilkins and Robin Nadeau, eds., A Companion to Food in the Ancient World (Wiley, 2015), selected pp. 19–21; Andrew Dalby, “Men, Women, and Slaves,” selected pp. 200–202.", "printed_pages": "19–21; 200–202", "evidence_status": "scholarly interpretation / textual discussion", "summary": "The relative absence of fish from heroic banquet scenes is a literary issue, not a stated religious ban. Household work and formulaic meal scenes leave many diners and foods outside the narrative spotlight. The mortal/divine contrast does not by itself prove a sex-based food restriction.", "passages": [ "P10", "P45", "P59", "P52", "P14", "P53" ] }, { "id": "Q05", "source_id": "S06", "bibliography": "John M. Wilkins and Shaun Hill, Food in the Ancient World (Blackwell, 2006), selected pp. 253–258.", "printed_pages": "253–258", "evidence_status": "scholarly interpretation / textual discussion", "summary": "Food distinguishes cultural and moral settings in the Odyssey. Its summary of Maron’s wine as twenty times ordinary strength is insufficient to establish an alcohol concentration; the primary text gives a dilution ratio.", "passages": [ "P26", "P23", "P03", "P18", "P59" ] }, { "id": "Q06", "source_id": "S08", "bibliography": "Jean-Pierre Vernant, “Food in the Countries of the Sun,” in Marcel Detienne and Jean-Pierre Vernant, eds., The Cuisine of Sacrifice among the Greeks, trans. Paula Wissing (Chicago, 1989), 164–169.", "printed_pages": "164–167", "evidence_status": "scholarly interpretation / textual discussion", "summary": "Vernant reads the cattle episode as a subversion of sacrifice, cultivation and cooking. This offers an interpretation of the oak-leaf and water substitutions. Printed p. 166 names Eurymachus; the Greek at 12.339 names Eurylochus. The error was confirmed visually, not merely from OCR.", "passages": [ "P45", "P46", "P47" ] }, { "id": "Q07", "source_id": "S09", "bibliography": "Gunnel Ekroth, “Burnt, cooked or raw? Divine and human culinary desires at Greek animal sacrifice,” in Eftychia Stavrianopoulou, Axel Michaels and Claus Ambos, eds., Transformations in Sacrificial Practices: From Antiquity to Modern Times (LIT, 2008), selected pp. 102–103.", "printed_pages": "102–103", "evidence_status": "scholarly interpretation / textual discussion", "summary": "Eumaios’s allocation of grilled meat to the nymphs and Hermes is compared with food offerings to gods and later theoxenia. This is a comparative ritual interpretation, not a Homeric technical label.", "passages": [ "P51" ] }, { "id": "Q08", "source_id": "S10", "bibliography": "Gunnel Ekroth, “Meat in ancient Greece: sacrificial, sacred or secular?” Food & History 5.1 (2007), 249–272. DOI: 10.1484/J.FOOD.1.100193.", "printed_pages": "249; 270", "evidence_status": "scholarly interpretation / textual discussion", "summary": "A general equation of all ancient Greek meat with a single sacrificial origin is questioned; the treatment of Eumaios highlights ritual variation. The later evidence must not be projected directly onto Bronze Age diets.", "passages": [ "P32", "P51", "P07" ] }, { "id": "Q09", "source_id": "S11", "bibliography": "Lilah Grace Canevaro, Women of Substance in Homeric Epic: Objects, Gender, Agency (Oxford, 2018), selected pp. 173–174.", "printed_pages": "173–174", "evidence_status": "scholarly interpretation / textual discussion", "summary": "Circe manipulates hospitality through the potion and wand. The discussion usefully connects food and agency, but its wording about forgetting must be kept alongside 10.240, where the men’s minds remain intact. Both preparations involve drink; a strict initial food versus later drink split overstates 10.234–237.", "passages": [ "P33", "P36", "P37" ] }, { "id": "Q10", "source_id": "S12", "bibliography": "Julia Lougovaya, “Tamiai in Homeric Epic,” in Andrea Jördens and Uri Yiftach, eds., Accounts and Bookkeeping in the Ancient World, Philippika 55.2 (Harrassowitz, 2020), 53–63.", "printed_pages": "53–55; 59", "evidence_status": "scholarly interpretation / textual discussion", "summary": "Tamiai provision and supervise the household and its stores. The study separates sitos from meat and wine and leaves the formulaic accompanying foods uncertain. Any broad statement about meat never being stored needs qualification for the previous day’s roasted meat at 16.50.", "passages": [ "P02", "P04", "P37", "P52", "P53" ] } ]