A cultural history of food in antiquity
Author(s)
Bibliographic Information
A cultural history of food in antiquity
（A cultural history of food / general editors, Fabio Parasecoli and Peter Scholliers, v. 1）
Berg, 2012
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Note
Reprinted by Bloomsbury Academic from 2013 because of rebranding
Includes bibliographical references (p. [211]-237) and index
Description and Table of Contents
Description
From Archaic Greece until the Late Roman Empire (c. 800 BCE to c. 500 CE), food was more than a physical necessity; it was a critical factor in politics, economics and culture. On the one hand, the Mediterranean landscape and climate encouraged particular crops - notably cereals, vines and olives - but, with the risks of crop failure ever-present, control of food resources was vital to economic and
political power. On the other hand, diet and dining reflected complex social hierarchies and relationships. What was eaten, with whom and when was a fundamental part of the expression of one's role and place in society. In addition, symbolism and ritual suffused foodstuffs, their preparation and consumption.
A Cultural History of Food in Antiquity presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.
Table of Contents
Series Preface
Introduction: Food and Commensality in the Ancient Near East
Paul Erdkamp, Flemish Free University of Brussels, Belgium
1 Food Production
Paul Halstead, University of Sheffield, UK
2 Food Systems in Classical Antiquity
Wim Broekaert, and Arjan Zuiderhoek, Ghent University, Belgium
3 Food Security, Safety, and Crises
Paul Erdkamp, Flemish Free University of Brussels, Belgium
4 Food and Politics in Classical Antiquity
Wim Broekaert, and Arjan Zuiderhoek, Ghent University, Belgium
5 Eating and Drinking Out
Steven J. R. Ellis, University of Cincinnati, USA
6 Professional Cooking, Kitchens, and Service Work
Robert I. Curtis, Department of Classics, University of Georgia, USA
7 Family and Domesticity
Konrad Voessing, Rheinische Friedrich- Wilhelms-Universitat Bonn,Germany
8 Body and Soul
Robin Nadeau, University of Exeter, UK
9 Food Representations
Hugh Lindsay, University of Newcastle, New South Wales, Australia
10 World Developments
Fabio Parasecoli, The New School, NYC, USA
Notes
Bibliography
Notes on Contributors
Index
by "Nielsen BookData"
