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: Food, Drink, Nutrition
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