Title: A companion to food in the ancient world /
Authors: Wilkins, John, 1954-; Nadeau, Robin, 1976-
Year: 2015
Subjects: Gastronomy History; Food habits History; Dinners and dining History; Food in literature.; Dinners and dining in literature.; Latin literature History and criticism.; Greek literature History and criticism; Dinners and dining; Dinners and dining in literature.; Food habits; Food in literature.; Gastronomy; Greek literature; Latin literature.
Abstract: 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. Featuring original essays contributed by influential scholars in relevant specialties, essays focus on the history of food, eating, and drinking in antiquity from the time of Homer to the later periods of Islam, Byzantium, and the Mediaeval West. Topics covered include the latest findings related to food in ancient literature; food and its relationship to diet, nutrition, philosophy, gender, class, and power; archaeological and anthropological food studies; the production, transport, and preparation of food; food cultures beyond the Greek and Roman worlds; the role of food in ancient religious practices; and considerations of "great food cultures." Offering illuminating insights into the role of food in ancient civilizations, A Companion to Food in the Ancient World is an indispensable resource to shape our understanding of the development and influences of culinary culture in the ancient Greco-Roman world and beyond.
Contents: Literature and approaches -- Food in Greek literature / Richard Hunter and Demetra Koukouzika -- Athenaeus the encyclopedist / Oswyn Murray -- Food in Latin literature / Matthew Leigh -- Cookery books / Robin Nadeau -- Medical literature, diet, and health / John Wilkins -- Food and ancient philosophy / Paul Scade -- Food, gender, and sexuality / Florence Dupont -- Class and power / Elke Stein-Hölkeskamp -- The archaeology of food consumption / Martin Pitts -- Roman food remains in archaeology and the contents of a Roman sewer at Herculaneum / Mark Robinson and Erica Rowan -- Anthropology and food studies / Sarah Hitch -- Art and images: feasting in ancient Greece and Rome / François Lissarrague -- Production and transport -- Animals, meat and alimentary by-products: patterns of production and consumption / Christophe Chandezon -- Fish / Dimitra Mylona -- Agriculture / Geoffrey Kron -- Storage and transport / Robert I. Curtis -- Supplying cities / Paul Erdkamp -- Preparation --^