John Wilkins: The Boastful Chef. The Discourse of Food in Ancient Greek Comedy

Gnomon ◽  
2004 ◽  
Vol 76 (7) ◽  
pp. 577-581
Author(s):  
Ferruccio Conti Bizzarro
2015 ◽  
Vol 109 (1) ◽  
pp. 142-144
Author(s):  
Ian Ruffell
Keyword(s):  

Mnemosyne ◽  
2014 ◽  
Vol 67 (4) ◽  
pp. 554-576
Author(s):  
Carl A. Shaw

Fish play a sizable role in the remains of ancient Greek comedy. Although scholars have proposed various cultural, economic, and generic explanations for comedy’s interest in sea creatures, they have not adequately considered the importance of seafood’s relationship to obscenity and sexuality. Greek comic poets correlate a range of sea creatures with sex and sexuality in imaginative and humorous ways, making obscene jokes about courtesans and aphrodisiacs, as well as creating double entendres for male and female genitalia. This study provides a lexical resource for Greek comedy’s numerous seafood fragments, uncovering many neglected ancient sexual jokes and offering fresh insight on comedy’s interest in sea creatures.


2003 ◽  
Vol 55 (1) ◽  
pp. 185-186
Author(s):  
Sander M. Goldberg
Keyword(s):  

Gnomon ◽  
2017 ◽  
Vol 89 (3) ◽  
pp. 195-199
Author(s):  
Enrico Medda
Keyword(s):  

2004 ◽  
Vol 20 (3) ◽  
pp. 245-264
Author(s):  
Chris Vervain

Chris Vervain is a mask maker who has for a number of years trained and directed in performing masked drama. On the basis of research she has undertaken, using her own masks, on how to perform the ancient Greek plays, in this article she questions some of the modern orthodoxies of masked theatre, drawing specifically on her experience with Menander's New Comedy. With David Wiles, she contributed ‘The Masks of Greek Tragedy as Point of Departure for Modern Performance’ to NTQ 67 (August 2001) and, with Richard Williams, ‘Masks for Menander: Imaging and Imagining Greek Comedy’ to Digital Creativity, X, No. 3 (1999). Some of her masks can be seen at www.chrisvervain.btinternet.com. She is currently working towards a doctorate on masks in Greek tragedy at Royal Holloway, University of London.


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