A Companion to Food in the Ancient World
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.
This book is found in the following Credo Collections:
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