Food in the ancient world
Author(s)
Bibliographic Information
Food in the ancient world
（Ancient cultures）
Blackwell, 2006
- : hardcover
- : pbk
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Note
Bibliography: p. [281]-289
Includes index
Description and Table of Contents
- Volume
-
: hardcover ISBN 9780631235507
Description
In Food in the Ancient World, a respected classicist and a practising world-class chef explore a millennium of eating and drinking.
Explores a millennium of food consumption, from c.750 BC to 200 AD.
Shows the pivotal role food had in a world where it was linked with morality and the social order.
Concerns people from all walks of life - impoverished citizens subsisting on cereals to the meat-eating elites.
Describes religious sacrifices, ancient dinner parties and drinking bouts, as well as exotic foods and recipes.
Considers the role of food in ancient literature from Homer to Juvenal and Petronius.
Table of Contents
Figures. Preface.
Timeline.
Map of the Mediterranean.
Introduction.
1. An Overview of Food in Antiquity.
Introduction.
2. The Social Context of Eating.
Introduction.
3. Food and Ancient Religion.
Introduction.
4. Staple Foods: Cereals and Pulses.
Introduction.
5. Meat and Fish.
Introduction.
6. Wine and Drinking.
Introduction.
7. Food in Ancient Thought.
Introduction.
8. Medial Approaches to Food.
Introduction.
9. Food in Literature.
Recipes.
Bibliography.
Index.
- Volume
-
: pbk ISBN 9780631235514
Description
In Food in the Ancient World, a respected classicist and a practising world-class chef explore a millennium of eating and drinking.
Explores a millennium of food consumption, from c.750 BC to 200 AD.
Shows the pivotal role food had in a world where it was linked with morality and the social order.
Concerns people from all walks of life - impoverished citizens subsisting on cereals to the meat-eating elites.
Describes religious sacrifices, ancient dinner parties and drinking bouts, as well as exotic foods and recipes.
Considers the role of food in ancient literature from Homer to Juvenal and Petronius.
Table of Contents
John Wilkins is responsible for the chapters and Shaun Hill
for the Introductions and recipes
Figures vii
Preface ix
Timeline xii
Map of the Mediterranean xiv
Introduction 1
1 An Overview of Food in Antiquity 4
Introduction 39
2 The Social Context of Eating 41
Introduction 79
3 Food and Ancient Religion 81
Introduction 110
4 Staple Foods: Cereals and Pulses 112
Introduction 140
5 Meat and Fish 142
Introduction 164
6 Wine and Drinking 166
Introduction 185
7 Food in Ancient Thought 187
Introduction 211
8 Medical Approaches to Food 213
Introduction 245
9 Food in Literature 247
Recipes 277
Bibliography 281
Index 290
by "Nielsen BookData"
