What is included with this book?
Shaun Hill is Honorary Research Fellow at the University of Exeter. He is chef and former owner of the Michelin-starred Merchant House and works as an independent food writer. His books include Cooking at the Merchant House (2000), How to Cook Better (2004), and Cook (with others, 2005).
John Wilkins and Shaun Hill have co-written several books and articles including Archestratus: The Life of Luxury (1994)
Figures | vii | ||
Preface | ix | ||
Timeline | xii | ||
Map of the Mediterranean | xiv | ||
Introduction | 1 | (3) | |
1 An Overview of Food in Antiquity | 4 | (35) | |
Introduction | 39 | (2) | |
2 The Social Context of Eating | 41 | (38) | |
Introduction | 79 | (2) | |
3 Food and Ancient Religion | 81 | (29) | |
Introduction | 110 | (2) | |
4 Staple Foods: Cereals and Pulses | 112 | (28) | |
Introduction | 140 | (2) | |
5 Meat and Fish | 142 | (22) | |
Introduction | 164 | (2) | |
6 Wine and Drinking | 166 | (19) | |
Introduction | 185 | (2) | |
7 Food in Ancient Thought | 187 | (24) | |
Introduction | 211 | (2) | |
8 Medical Approaches to Food | 213 | (32) | |
Introduction | 245 | (2) | |
9 Food in Literature | 247 | (30) | |
Recipes | 277 | (4) | |
Bibliography | 281 | (9) | |
Index | 290 |
The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.