title: The Cuisine of Sacrifice Among the Greeks
author:  Marcel Detienne 
description: For the Greeks, the sharing of cooked meats was the fundamental communal act, so that to become vegetarian was a way of refusing civil society. It follows that the roasting or cooking of meat was a political act, as the division of portions asserted a social order. And the only proper manner of preparing meat for consumption, according to the Greeks, was blood sacrifice.
zlib_text: the last superstition
  rOBerTO CAlASSO
  1. Greek and roman Animal Sacrifice: Ancient Victims, Modern 
  Observers, ed. C. A. Faraone and F. S. Naiden (Cambridge, 2012), 
  p. 10. The phrase is borrowed from the English translation of la cuisine 
  du sacrifice en pays grec: M. Detienne, “Culinary Practices and the 
  Spirit of Sacrifice,” in The Cuisine of Sacrifice among the Greeks, trans. 
  P. Wissing (Chicago, 1989), p. 20. 
  2. Violent Origins: Walter Burkert, René Girard, and Jonathan Z. 
  Smith on Ritual Killing and Cultural Formation, ed. R. G. Hamerton-
  Kelly (Stanford, 1987), p. 179.
  3. H. Krick, Das ritual der Feuergründung (Vienna, 1982).
  Almost a hundred twenty years after Henri Hubert 
  and Marcel Mauss’s essai sur la nature et la fonction 
  du sacrifice, we might ask what’s become of sacrifice. 
  Several fundamental works have appeared in the 
  meantime, and an impressive quantity of material and 
  studies has accumulated. Can we then say that Hubert 
  and Mauss’s ideas have been confirmed,