Food in antiquity : a survey of the diet of early peoples
著者
書誌事項
Food in antiquity : a survey of the diet of early peoples
Johns Hopkins University Press, c1998
Expanded ed
大学図書館所蔵 全6件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
注記
Originally published: New York : Praeger, 1969, in series: Ancient peoples and places
Includes bibliographical references and index
内容説明・目次
内容説明
A world-wide survey of the eating and drinking habits of early peoples, Don and Patricia Brothwell's Food in Antiquity covers a broad geographical range, from the early populations of Asia, Sub-Saharan Africa, and the Americas to the more familiar Egyptian, Mesopotamian, Greek, and Roman worlds. From meat, insects, vegetables, and fruits to cooking oils and beverages, each source of sustenance is described in terms of who consumed it, how it was prepared, and how it spread from its region of origin. The Brothwells' treatment is engaging and the information they provide fascinating. We learn, for example, that the vinegar carried by Roman foot soldiers on long marches was mixed with water to serve as a refreshing drink and that fungi provided a reliable source of diet for peoples from Europe, Australia, Japan, and China. The authors consider such questions as whether St. John ate carob or actual locusts in his desert hermitage and whether ancient farmers may have rid their crops of troublesome pests by capturing and eating them. They discuss cannibalism, food taboos, and the radical changes that took place with the introduction of the domestication of animals.
The story they unfold is a compelling one that sheds much light on the intricate detective work, the problems and rewards, of biological research in archeology.
目次
List of Illustrations
Preface to the 1998 edition
1. Introduction
2. The Vertebrates
3. The Invertebrates
4. Sugars
5. Fungi
6. Cereal Crops
7. The Vegetables
8. Fruit and Nuts
9. Olives, Oils, Herbs and condiments
10. Drinks
11. Diet and Disease
Afterword
Bibliography
The Plates
Notes on the Plates
Acknowledgments
Index
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