Detienne, M.

Cibo carneo, sacrificio e società in Grecia : Il coltello da carne

in: Dialoghi di archeologia : rivista quadrimestrale, v. 1 (1979), issue : pp.6-16.



Edited by: Dennj Solera


Related Documents:

Detienne, M.; Detienne, M. - Vernant, J. P. (Eds.)

Culinary Practice and the Spirit of Sacrifice

in: The Cusine of Sacrifice Among the Greeks

Chicago, IL: University of Chicago Press, 1989.

Zellentin, H.M.; Del Río Sánchez, F. (Ed.)

Judaeo-Christian legal culture and the Qurʾān: the case of ritual slaughter and the consumption of animal blood

in: Jewish-Christianity and the origins of Islam: papers presented at the Colloquium held in Washington DC, October 29-31, 2015 (8th ASMEA Conference)

Turnhout: Brepols, 2018.

Detienne, M.; Grottanelli, C. - Parise, N. F. (Eds.)

I limiti della spartizione in Grecia

in: Sacrificio e società nel mondo antico, pp. 177-187

Roma - Bari: Laterza , 1988.