Food in Antiquity / Edition 2

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Overview

Food as a cultural symbol was as important in antiquity as in our own time, and Food in Antiquity investigates some of the ways in which food and eating shaped the lives and thoughts of the indigenous peoples of the ancient Mediterranean.
 
In this volume, thirty contributors consider aspects of food and eating in the Greco-Roman world. This is the most comprehensive exploration of questions relating to food in antiquity in this country. The authors, some specialists in this field, others with expertise in other areas, use a range of approaches to investigate the production and distribution of food, social, religious and political factors, medicine and diet, cultural identity and contrasts with neighbouring cultures, and food in literature. The volume is designed for both Classicists and those interested in the history of food.
 
The aim is both to illuminate and to entertain, and at the same time to remind the reader that the Greeks and Romans were not only philosophers and rulers of empires, they were also peasant farmers, traders and consumers of foods who considered that what and how they ate defined who they were.

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Editorial Reviews

Times Literary Supplement
“Because of what it tells us about the cultures that fashioned it into such strange rituals, food is now a respectable part of history . . .” –Times Literary Supplement
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Product Details

  • ISBN-13: 9780859894180
  • Publisher: Liverpool University Press
  • Publication date: 12/1/1995
  • Series: Exeter Studies in History Ser.
  • Edition description: 1
  • Edition number: 2
  • Pages: 473

Meet the Author

David Harvey was, until his retirement, Lecturer in Classics, University of Exeter. John Wilkins is Reader in Greek Literature, University of Exeter. He is a specialist in the history of food in Greco-Roman culture, with current interests in literature (especially comic drama) and medicine (especially nutrition). His books include Food in Antiquity: Studies in Ancient Society and Culture (Exeter, 1996). Mike Dobson is Director of Humanities Computing and Director of Studies for Information Technology at the University of Exeter.

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Table of Contents

Part One: Cereals and Staples

Part Two: Meat and Fish

Part Three: The Social and Religious Context of Food and Eating

Part Four: Beyond the Greco-Roman World

Part Five: Food and Medicine

Part Six: Food and Literature

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