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The Cuisine of Sacrifice among the GreeksMarcel Detienne and Jean-Pierre Vernant
The Cuisine of Sacrifice among the Greeks
- First published1989
- TraditionGreek Mythology
- Shelf119 books
A collection of essays by members of the Paris school, first published in French in 1979. The authors interpret Greek blood sacrifice as a system of cooking and sharing meat that defined the place of humans between gods and beasts. Essential for the structuralist approach to Greek ritual and the Prometheus myth.












