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.

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