Food in Antiquity

In this volume thirty contributors consider aspects of food and eating in the Greco-Roman world. Building on recent work in very different areas - for example on food supply, the symposium and literary representations of food - this is a comprehensive exploration of questions relating to food in antiquity in England. The authors, some specialists in this field, others with expertise in other areas, use a range of approaches to investigate the production and distribution of food, social, religious and political factors, medicine and diet, cultural identity and contrasts with neighbouring cultures, and food in literature. The volume is designed for both Classicists and those interested in the history of food.

ISBN	0859894185	DEWEY edition	DC20
ISBN13	9780859894180 (What's this?)	Pages	473
Publisher	University of Exeter Press	Volumes	001
Imprint	University of Exeter Press	Weight (grammes)	1350
Format	Hardback	Published in	Exeter
Publication date	01 Sep 1999	Series title	Classical studies
Writer of introduction	John Wilkins	Height (mm)	230
Writer of preface	Alan Davidson	Width (mm)	210
Library of Congress	GT2860.F66	Academic level	Undergraduate, Postgraduate, Professional / Scholarly
DEWEY	394.12093

	Foreword by Alan Davidson
	Abbreviations
	Acknowledgements
	General Introduction by John Wilkins	1
1	Acornutopia? Determining the Role of Acorns in Past Human Subsistence by Sarah Mason	12
2	Barley Cakes and Emmer Bread by Thomas Braun	25
3	Cereals, Bread and Milling in the Roman World by K. D. White	38
4	Byzantine Porridge: tracta, trachanas and tarhana by Stephen Hill and Anthony Bryer	44
5	Bread-baking in Ancient Italy: clibanus and sub testu in the Roman World by Anthony Cubberley	55
6	Ethnoarchaeology and Storage in the Ancient Mediterranean: Beyond Risk and Survival by Hamish Forbes and Lin Foxhall	69
7	Molecular Archaeology and Ancient History by Robert Sallares	87
8	The Roman Meat Trade by Joan Frayn	107
9	The Apician Sauce - Ius Apicianum by Jon Solomon	115
10	Eating Fish: the Paradoxes of Seafood by Nicholas Purcell	132
11	A Pretty Kettle of Fish by Brian Sparkes	150
12	Fish from the Black Sea: Classical Byzantium and the Greekness of Trade by David Braund	162
13	Cereal Diet and the Origins of Man: Myths of the Eleusinia in the Context of Ancient Mediterranean Harvest Festivals by Gerhard Baudy	177
14	Ritual Eating in Archaic Greece: Parasites and Paredroi by Louise Bruit Zaidman	196
15	Opsophagia: Revolutionary Eating at Athens by James Davidson	204
16	Ancient Vegetarianism by Catherine Osborne	214
17	Fasting Women in Judaism and Christianity in Late Antiquity by Veronika Grimm	225
	More...

"Because of what it tells us about the cultures that fashioned it into such strange rituals, food is now a respectable part of history . . ." -Times Literary Supplement

Be the first to write a customer review

Studies in Ancient Society and Culture

Buying options