Leslie Brubaker is Professor of Byzantine Art History and Director of the Centre for Byzantine, Ottoman and Modern Greek Studies, and Associate Director of the Institute of Archaeology and Antiquity at the University of Birmingham, UK. Kallirroe Linardou is Lecturer in Byzantine Art at the University of Ioannina, Greece.

’As a tribute to the person and work of Anthony Bryer... it faithfully reflects the character and breadth of his legacy among UK Byzantinists, not to mention the degree to which he is both admired and loved. On the topic of food and wine in Byzantium, a number of the articles will become standard references for scholars who touch upon the subject in years to come.’ The Medieval Review

• Contents: Preface; Bibliography of publications by A.A.M. Bryer; Section I A Tribute to A.A.M. Bryer: A tribute to Professor Bryer, J.A. Minitz; Polla ta ete (repeat 3 times) to Bryer, J.Herrin; Bryer the anthropologist, R. Morris; Bryer the enthusiast, J.Haldon; Not the champagne bus, M. Mullett; Bryer and I - and the class of 1980-1985, C. Galatariotou. Section II Practicalities: Between the field and the plate: how agricultural products were processed into food, D. Stathakopoulos; Store in a cool and dry place: perishable goods and their preservation in Byzantium, M. Grünbart; Some Byzantine aromatics, A. Dalby; Stew and salted meat - opulent normality in the diet of everyday?, J. Koder. Section III Dining and its Accoutrements: Dazzling dining: banquets as an expression of imperial legitimacy, S. Malmberg; A sultan in Constantinople: the feasts of Ghiyath al-Din Kay-Khusraw I, D. Korobeinikov; Mealtime in monasteries: the culture of the Byzantine refectory, A.-M. Talbot; From 'glittering sideboard' to table: silver in the well-appointed triclinium, M. Mundell Mango. Section IV Ideology and Representation: What was kosher in Byzantium?, B. Crostini; Eat, drink...and pay the price, A. Eastmond and L. James; The changing dining habits at Christ's table, J. Vroom; 'Fish on a dish' and its table companions in 14th-century wall paintings on Venetian-dominated Crete, A.Lymberopoulou. Section V Food and the Sacred: Divine banquet: the Theotokos as a source of spiritual nourishment, M.B. Cunningham; Being a potential saint, P. Karlin-Hayter. Section VI Outside the Empire: More Malmsey, Your Grace? The export of Greek wine to England in the later Middle Ages, J. Harris; Record of Byzantine food in Chinese texts, C. Zhiqiang; Index.

Leslie Brubaker is Professor of Byzantine Art History and Director of the Centre for Byzantine, Ottoman and Modern Greek Studies, and Associate Director of the Institute of Archaeology and Antiquity at the University of Birmingham, UK. Kallirroe Linardou is Lecturer in Byzantine Art at the University of Ioannina, Greece.

’As a tribute to the person and work of Anthony Bryer... it faithfully reflects the character and breadth of his legacy among UK Byzantinists, not to mention the degree to which he is both admired and loved. On the topic of food and wine in Byzantium, a number of the articles will become standard references for scholars who touch upon the subject in years to come.’ The Medieval Review

• Contents: Preface; Bibliography of publications by A.A.M. Bryer; Section I A Tribute to A.A.M. Bryer: A tribute to Professor Bryer, J.A. Minitz; Polla ta ete (repeat 3 times) to Bryer, J.Herrin; Bryer the anthropologist, R. Morris; Bryer the enthusiast, J.Haldon; Not the champagne bus, M. Mullett; Bryer and I - and the class of 1980-1985, C. Galatariotou. Section II Practicalities: Between the field and the plate: how agricultural products were processed into food, D. Stathakopoulos; Store in a cool and dry place: perishable goods and their preservation in Byzantium, M. Grünbart; Some Byzantine aromatics, A. Dalby; Stew and salted meat - opulent normality in the diet of everyday?, J. Koder. Section III Dining and its Accoutrements: Dazzling dining: banquets as an expression of imperial legitimacy, S. Malmberg; A sultan in Constantinople: the feasts of Ghiyath al-Din Kay-Khusraw I, D. Korobeinikov; Mealtime in monasteries: the culture of the Byzantine refectory, A.-M. Talbot; From 'glittering sideboard' to table: silver in the well-appointed triclinium, M. Mundell Mango. Section IV Ideology and Representation: What was kosher in Byzantium?, B. Crostini; Eat, drink...and pay the price, A. Eastmond and L. James; The changing dining habits at Christ's table, J. Vroom; 'Fish on a dish' and its table companions in 14th-century wall paintings on Venetian-dominated Crete, A.Lymberopoulou. Section V Food and the Sacred: Divine banquet: the Theotokos as a source of spiritual nourishment, M.B. Cunningham; Being a potential saint, P. Karlin-Hayter. Section VI Outside the Empire: More Malmsey, Your Grace? The export of Greek wine to England in the later Middle Ages, J. Harris; Record of Byzantine food in Chinese texts, C. Zhiqiang; Index.

Leslie Brubaker is Professor of Byzantine Art History and Director of the Centre for Byzantine, Ottoman and Modern Greek Studies, and Associate Director of the Institute of Archaeology and Antiquity at the University of Birmingham, UK. Kallirroe Linardou is Lecturer in Byzantine Art at the University of Ioannina, Greece.

’As a tribute to the person and work of Anthony Bryer... it faithfully reflects the character and breadth of his legacy among UK Byzantinists, not to mention the degree to which he is both admired and loved. On the topic of food and wine in Byzantium, a number of the articles will become standard references for scholars who touch upon the subject in years to come.’ The Medieval Review

• Contents: Preface; Bibliography of publications by A.A.M. Bryer; Section I A Tribute to A.A.M. Bryer: A tribute to Professor Bryer, J.A. Minitz; Polla ta ete (repeat 3 times) to Bryer, J.Herrin; Bryer the anthropologist, R. Morris; Bryer the enthusiast, J.Haldon; Not the champagne bus, M. Mullett; Bryer and I - and the class of 1980-1985, C. Galatariotou. Section II Practicalities: Between the field and the plate: how agricultural products were processed into food, D. Stathakopoulos; Store in a cool and dry place: perishable goods and their preservation in Byzantium, M. Grünbart; Some Byzantine aromatics, A. Dalby; Stew and salted meat - opulent normality in the diet of everyday?, J. Koder. Section III Dining and its Accoutrements: Dazzling dining: banquets as an expression of imperial legitimacy, S. Malmberg; A sultan in Constantinople: the feasts of Ghiyath al-Din Kay-Khusraw I, D. Korobeinikov; Mealtime in monasteries: the culture of the Byzantine refectory, A.-M. Talbot; From 'glittering sideboard' to table: silver in the well-appointed triclinium, M. Mundell Mango. Section IV Ideology and Representation: What was kosher in Byzantium?, B. Crostini; Eat, drink...and pay the price, A. Eastmond and L. James; The changing dining habits at Christ's table, J. Vroom; 'Fish on a dish' and its table companions in 14th-century wall paintings on Venetian-dominated Crete, A.Lymberopoulou. Section V Food and the Sacred: Divine banquet: the Theotokos as a source of spiritual nourishment, M.B. Cunningham; Being a potential saint, P. Karlin-Hayter. Section VI Outside the Empire: More Malmsey, Your Grace? The export of Greek wine to England in the later Middle Ages, J. Harris; Record of Byzantine food in Chinese texts, C. Zhiqiang; Index.