A Companion to Food in the Ancient World

Editors: Wilkins, John and Nadeau, Robin
Publication Year: 2015
Publisher: Wiley

Single-User Purchase Price: $195.00
Unlimited-User Purchase Price: $292.50
ISBN: 978-1-40-517940-9
Category: History - History, Ancient
Image Count: 18
Book Status: Available
Table of Contents

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.

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Table of Contents

  • List of Illustrations
  • Notes on Contributors
  • Abbreviations
  • Introduction John Wilkins and Robin Nadeau
  • PART 1 Literature and Approaches
  • 1 Food in Greek Literature Richard Hunter and Demetra Koukouzika
  • 2 Athenaeus the Encyclopedist Oswyn Murray
  • 3 Food in Latin Literature Matthew Leigh
  • 4 Cookery Books Robin Nadeau
  • 5 Medical Literature, Diet, and Health John Wilkins
  • 6 Food and Ancient Philosophy Paul Scade
  • 7 Food, Gender, and Sexuality Florence Dupont
  • 8 Class and Power Elke Stein-Hölkeskamp
  • 9 The Archaeology of Food Consumption Martin Pitts
  • 10 Roman Food Remains in Archaeology and the Contents of a Roman Sewer at Herculaneum Mark Robinson and Erica Rowan
  • 11 Anthropology and Food Studies Sarah Hitch
  • 12 Art and Images: Feasting in Ancient Greece and Rome François Lissarrague
  • PART 2 Production and Transport
  • 13 Animals, Meat, and Alimentary By-products: Patterns of Production and Consumption Christophe Chandezon
  • 14 Fish Dimitra Mylona
  • 15 Agriculture Geoffrey Kron
  • 16 Storage and Transport Robert I. Curtis
  • 17 Supplying Cities Paul Erdkamp
  • PART 3 Preparation
  • 18 Men, Women, and Slaves Andrew Dalby
  • 19 Kitchens Bradley A. Ault
  • 20 Baking and Cooking Nicolas Monteix
  • 21 Dining in Ancient Greece Pauline Schmitt Pantel
  • 22 Symposium Sean Corner
  • 23 Royal Feasting Konrad Vössing
  • 24 Roman Dining John F. Donahue
  • 25 Table Manners Robin Nadeau
  • 26 Wine Appreciation in Ancient Greece Thibaut Boulay
  • PART 4 Cultures Beyond Athens and Rome
  • 27 Food, Culture, and Environment in Ancient Asia Minor Stephen Mitchell
  • 28 Food among Greeks of the Black Sea: the Challenging Diet of Olbia David Braund
  • 29 Mesopotamia Brigitte Lion
  • 30 Food in Ancient Egypt Pierre Tallet
  • 31 “Celtic” Food: Perspectives from Britain Martin Pitts
  • PART 5 Food and Religion/Great Food Cultures
  • 32 Sacrifice Sarah Hitch
  • 33 Jewish Meals in Antiquity Jordan D. Rosenblum
  • 34 Food and Dining in Early Christianity Dennis E. Smith
  • 35 Byzantium Béatrice Caseau
  • 36 Medieval Food Bruno Laurioux
  • 37 Food in Antiquity: the Islamic Dimension David Waines
  • 38 The Ideological Foundations of the Food Culture of Pre-Imperial China Françoise Sabban
  • Bibliography