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.
|Series:||Ancient Cultures Series|
|Product dimensions:||6.05(w) x 9.02(h) x 0.70(d)|
Table of Contents
Map of the Mediterranean.
1. An Overview of Food in Antiquity.
2. The Social Context of Eating.
3. Food and Ancient Religion.
4. Staple Foods: Cereals and Pulses.
5. Meat and Fish.
6. Wine and Drinking.
7. Food in Ancient Thought.
8. Medial Approaches to Food.
9. Food in Literature.