摘要：The core of the northern and central regions of Ethiopia have a rich and long lasting
written literature and fresh and important data on food and culture are now available
thanks to the anthropological field research: however we suffer the lack of a
Historical and Ethnographic Atlas, where those data could be registered and
organized. That should be the basis for a historical and ethnographic analysis on the
variety and complexities of such an important issue as food and the making of
regional features and a modern national cuisine. This article, starting with the
important issue of the feast and noblemen's banquet, analysed by scholars like M.
Derat and R. Pankhurst, deals with crucial topics: commensality, the social value of
dishes and drinks, slaughtering of animals, the partition of meat and teğğ according to
the social hierarchy of the Ethiopian historical society.
