Rachel Laudan «… the gods everywhere had a penchant for aromas, easier to digest if you were a spirit than solid, solid flesh, and the particular aromas they liked were roast meat and alcohol or incense. So animals were led in procession, they were killed in front of the assembled company, parts of their body were roasted on the altar, and if all was done correctly-this was a big multimedia event with prayers, songs, incense, salt thrown on the fire turning it yellow and blue, smoke, sizzling flesh-they would look out for those who gave the sacrifice. Then, and here the cook in me is frustrated, came a pause when the animals were butchered and dressed, when a meal was prepared (by whom, what else did it include), and then came the feast… » A Historian´s Take on Food and Food Politics: www.rachellaudan.com