A Companion to Food in the Ancient World (Blackwell Companions to the Ancient World)
By: John Wilkins (editor), Robin Nadeau (editor)Hardback
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A Companion to Food in the Ancient World presents a comprehensive overview of the cultural aspects relating to the production, preparation, and consumption of food and drink in antiquity. Provides an up-to-date overview of the study of food in the ancient world Addresses all aspects of food production, distribution, preparation, and consumption during antiquity Features original scholarship from some of the most influential North American and European specialists in Classical history, ancient history, and archaeology Covers a wide geographical range from Britain to ancient Asia, including Egypt and Mesopotamia, Asia Minor, regions surrounding the Black Sea, and China Considers the relationships of food in relation to ancient diet, nutrition, philosophy, gender, class, religion, and more
John Wilkins is Professor of Greek Culture at the University of Exeter. His books include Food in Antiquity (1995), Food in the Ancient World (Wiley-Blackwell 2006) and Galien: Sur les facultes des aliments (2013). Robin Nadeau is Assistant Professor of Classical Studies at Thorneloe University College (Laurentian University), Canada, and an Honorary University Fellow at the University of Exeter, UK. He is the author of Les manieres de table dans le monde greco-romain (2010).
List of Illustrations viii Notes on Contributors ix Abbreviations xiii Introduction 1 John Wilkins and Robin Nadeau PART 1 Literature and Approaches 17 1 Food in Greek Literature 19 Richard Hunter and Demetra Koukouzika 2 Athenaeus the Encyclopedist 30 Oswyn Murray 3 Food in Latin Literature 43 Matthew Leigh 4 Cookery Books 53 Robin Nadeau 5 Medical Literature, Diet, and Health 59 John Wilkins 6 Food and Ancient Philosophy 67 Paul Scade 7 Food, Gender, and Sexuality 76 Florence Dupont 8 Class and Power 85 Elke Stein ]Holkeskamp 9 The Archaeology of Food Consumption 95 Martin Pitts 10 Roman Food Remains in Archaeology and the Contents of a Roman Sewer at Herculaneum 105 Mark Robinson and Erica Rowan 11 Anthropology and Food Studies 116 Sarah Hitch 12 Art and Images: Feasting in Ancient Greece and Rome 123 Francois Lissarrague PART 2 Production and Transport 133 13 Animals, Meat, and Alimentary By ]products: Patterns of Production and Consumption 135 Christophe Chandezon 14 Fish 147 Dimitra Mylona 15 Agriculture 160 Geoffrey Kron 16 Storage and Transport 173 Robert I. Curtis 17 Supplying Cities 183 Paul Erdkamp PART 3 Preparation 193 18 Men, Women, and Slaves 195 Andrew Dalby 19 Kitchens 206 Bradley A. Ault 20 Baking and Cooking 212 Nicolas Monteix 21 Dining in Ancient Greece 224 Pauline Schmitt Pantel 22 Symposium 234 Sean Corner 23 Royal Feasting 243 Konrad Vossing 24 Roman Dining 253 John F. Donahue 25 Table Manners 265 Robin Nadeau 26 Wine Appreciation in Ancient Greece 273 Thibaut Boulay PART 4 Cultures Beyond Athens and Rome 283 27 Food, Culture, and Environment in Ancient Asia Minor 285 Stephen Mitchell 28 Food among Greeks of the Black Sea: the Challenging Diet of Olbia 296 David Braund 29 Mesopotamia 309 Brigitte Lion 30 Food in Ancient Egypt 319 Pierre Tallet 31 Celtic Food: Perspectives from Britain 326 Martin Pitts PART 5 Food and Religion/Great Food Cultures 335 32 Sacrifice 337 Sarah Hitch 33 Jewish Meals in Antiquity 348 Jordan D. Rosenblum 34 Food and Dining in Early Christianity 357 Dennis E. Smith 35 Byzantium 365 Beatrice Caseau 36 Medieval Food 377 Bruno Laurioux 37 Food in Antiquity: the Islamic Dimension 383 David Waines 38 The Ideological Foundations of the Food Culture of Pre ]Imperial China 393 Francoise Sabban Bibliography 403 Index 453
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