We're sorry, but eCampus.com doesn't work properly without JavaScript.
Either your device does not support JavaScript or you do not have JavaScript enabled.
How to enable JavaScript in your browser.
Need help? Call 1-855-252-4222
What is included with this book?
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.
• Provides an up-to-date overview of the study of food in the ancient world
• Addresses all aspects of food production, distribution, preparation, and consumption during antiquity
• Features original scholarship from some of the most influential North American and European specialists in Classical history, ancient history, and archaeology
• Covers a wide geographical range from Britain to ancient Asia, including Egypt and Mesopotamia, Asia Minor, regions surrounding the Black Sea, and China
• Considers the relationships of food in relation to ancient diet, nutrition, philosophy, gender, class, religion, and more
John Wilkins is Professor of Greek Culture at the University of Exeter. His books include Food in Antiquity (1995), Food in the Ancient World (Wiley-Blackwell 2006) and Galien: Sur les facultés des aliments (2013).
List of Illustrations viii
Notes on Contributors ix
Abbreviations xiii
Introduction 1John Wilkins and Robin Nadeau
PART 1 Literature and Approaches 17
1 Food in Greek Literature 19Richard Hunter and Demetra Koukouzika
2 Athenaeus the Encyclopedist 30Oswyn Murray
3 Food in Latin Literature 43Matthew Leigh
4 Cookery Books 53Robin Nadeau
5 Medical Literature, Diet, and Health 59John Wilkins
6 Food and Ancient Philosophy 67Paul Scade
7 Food, Gender, and Sexuality 76Florence Dupont
8 Class and Power 85Elke Stein]Hölkeskamp
9 The Archaeology of Food Consumption 95Martin Pitts
10 Roman Food Remains in Archaeology and the Contents of a Roman Sewer at Herculaneum 105Mark Robinson and Erica Rowan
11 Anthropology and Food Studies 116Sarah Hitch
12 Art and Images: Feasting in Ancient Greece and Rome 123François Lissarrague
PART 2 Production and Transport 133
13 Animals, Meat, and Alimentary By]products: Patterns of Production and Consumption 135Christophe Chandezon
14 Fish 147Dimitra Mylona
15 Agriculture 160Geoffrey Kron
16 Storage and Transport 173Robert I. Curtis
17 Supplying Cities 183Paul Erdkamp
PART 3 Preparation 193
18 Men, Women, and Slaves 195Andrew Dalby
19 Kitchens 206Bradley A. Ault
20 Baking and Cooking 212Nicolas Monteix
21 Dining in Ancient Greece 224Pauline Schmitt Pantel
22 Symposium 234Sean Corner
23 Royal Feasting 243Konrad Vössing
24 Roman Dining 253John F. Donahue
25 Table Manners 265Robin Nadeau
26 Wine Appreciation in Ancient Greece 273Thibaut Boulay
PART 4 Cultures Beyond Athens and Rome 283
27 Food, Culture, and Environment in Ancient Asia Minor 285Stephen Mitchell
28 Food among Greeks of the Black Sea: the Challenging Diet of Olbia 296David Braund
29 Mesopotamia 309Brigitte Lion
30 Food in Ancient Egypt 319Pierre Tallet
31 “Celtic” Food: Perspectives from Britain 326Martin Pitts
PART 5 Food and Religion/Great Food Cultures 335
32 Sacrifice 337Sarah Hitch
33 Jewish Meals in Antiquity 348Jordan D. Rosenblum
34 Food and Dining in Early Christianity 357Dennis E. Smith
35 Byzantium 365Béatrice Caseau
36 Medieval Food 377Bruno Laurioux
37 Food in Antiquity: the Islamic Dimension 383David Waines
38 The Ideological Foundations of the Food Culture of Pre]Imperial China 393Françoise Sabban
Bibliography 403
Index 453
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.