Food in the Ancient World / Edition 1

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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.
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Editorial Reviews

From the Publisher
"[A] fascinating tour through Greek and Roman eating habits."The Guardian

"This learned and often amusing work will help to establish theimportance of this field of study [food history]. Covering theperiod of antiquity from 750 BC to AD 200, it is a fruitful jointeffort between a classicist, Wilkins, and Hill, a distinguishedchef... By contrasting the ancient world with our own, this bookshows how little human nature has changed in three millennia."BBC History Magazine

"A delight in every sense — learned, but written with a realdelight in its subject matter, packed with beguiling informationand drawing cunning parallels between the ancient and modern foodworlds." Matthew Fort, Food & Drink Editor, TheGuardian

“A clear and comprehensive introduction that will beuseful both for teachers and for anyone wishing for an overview ofa complex, but absolutely central, aspect of Greek and Roman life.This book will certainly whet the reader’s appetite to learnstill more.” Susan Alcock, Brown University

"A delicious feast of a book... Unlike many other books of itstype, Food in the Ancient World has been written with thecombined talents of a respected classicist and a world-class chefto cover a millenium of food consumption from c.750 BC to 200AD...a valuable addition to any writer's reference collection." TheNew Writer

“Outstanding Title… The authors incorporate animpressive range of ancient sources, modern classical scholarship,and studies in the history of food… Highlyrecommended”

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Product Details

  • ISBN-13: 9780631235507
  • Publisher: Wiley
  • Publication date: 2/13/2006
  • Series: Ancient Cultures Series
  • Edition description: REV
  • Edition number: 1
  • Pages: 320
  • Product dimensions: 6.51 (w) x 9.61 (h) x 0.93 (d)

Meet the Author

John M. Wilkins is Professor of Greek Culture at theUniversity of Exeter. He is the author of Euripides:Heraclidae (1993) and The Boastful Chef: The Discourse ofFood in Ancient Greek Comedy (2000) and has edited severalbooks on Greek literature and food in the ancient world.

Shaun Hill is Honorary Research Fellow at the Universityof Exeter. He is chef and former owner of the Michelin-starredMerchant House and works as an independent food writer. His booksinclude Cooking at the Merchant House (2000), How to CookBetter (2004), and Cook (with others, 2005).

John Wilkins and Shaun Hill have co-written several books andarticles including Archestratus: The Life of Luxury(1994)

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Table of Contents

1 An overview of food in antiquity 4
2 The social context of eating 41
3 Food and ancient religion 81
4 Staple foods : cereals and pulses 112
5 Meat and fish 142
6 Wine and drinking 166
7 Food in ancient thought 187
8 Medical approaches to food 213
9 Food in literature 247
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