Food in the Ancient World / Edition 1

Food in the Ancient World / Edition 1

by John Wilkins, Shaun Hill
     
 

In Food in the Ancient World, a respected classicist and a practising world-class chef explore a millennium of eating and drinking.

The book focuses on ancient Greece and Rome, but also looks at Persian, Egyptian, Celtic and other cultures. It embraces people from all walks of life, from impoverished citizens subsisting on cereals, chickpeas and even

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Overview

In Food in the Ancient World, a respected classicist and a practising world-class chef explore a millennium of eating and drinking.

The book focuses on ancient Greece and Rome, but also looks at Persian, Egyptian, Celtic and other cultures. It embraces people from all walks of life, from impoverished citizens subsisting on cereals, chickpeas and even locusts, to the meat-eating elites whose demands drove advances in gastronomy. The authors reveal how food – used to uphold the social system and linked by philosophers to moral character – played a pivotal role in the ancient world. They describe religious sacrifices, ancient dinner parties and drinking bouts, as well as exotic foods and recipes.

Extending from Syria to Spain, and from the steppes of Russia to the deserts of North Africa, this evocative account gives readers a taste of the ancient world.

Product Details

ISBN-13:
9780631235507
Publisher:
Wiley
Publication date:
02/13/2006
Series:
Ancient Cultures Series
Edition description:
REV
Pages:
320
Product dimensions:
6.51(w) x 9.61(h) x 0.93(d)

Table of Contents

1An overview of food in antiquity4
2The social context of eating41
3Food and ancient religion81
4Staple foods : cereals and pulses112
5Meat and fish142
6Wine and drinking166
7Food in ancient thought187
8Medical approaches to food213
9Food in literature247

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