{"product_id":"a-companion-to-food-in-the-ancient-world-isbn-9781405179409","title":"A Companion to Food in the Ancient World","description":"\u003cp\u003e\u003ci\u003eA Companion to Food in the Ancient World\u003c\/i\u003e presents a comprehensive overview of the cultural aspects relating to the production, preparation, and consumption of food and drink in antiquity.\u003c\/p\u003e \u003cp\u003e• Provides an up-to-date overview of the study of food in the ancient world\u003c\/p\u003e \u003cp\u003e• Addresses all aspects of food production, distribution, preparation, and consumption during antiquity\u003c\/p\u003e \u003cp\u003e• Features original scholarship from some of the most influential North American and European specialists in Classical history, ancient history, and archaeology\u003c\/p\u003e \u003cp\u003e• Covers a wide geographical range from Britain to ancient Asia, including Egypt and Mesopotamia, Asia Minor, regions surrounding the Black Sea, and China\u003c\/p\u003e \u003cp\u003e• Considers the relationships of food in relation to ancient diet, nutrition, philosophy, gender, class, religion, and more\u003c\/p\u003e \u003cp\u003eList of Illustrations viii\u003c\/p\u003e \u003cp\u003eNotes on Contributors ix\u003c\/p\u003e \u003cp\u003eAbbreviations xiii\u003c\/p\u003e \u003cp\u003eIntroduction 1\u003cbr\u003e \u003ci\u003eJohn Wilkins and Robin Nadeau\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 1 Literature and Approaches 17\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1 Food in Greek Literature 19\u003cbr\u003e \u003ci\u003eRichard Hunter and Demetra Koukouzika\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2 Athenaeus the Encyclopedist 30\u003cbr\u003e \u003ci\u003eOswyn Murray\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3 Food in Latin Literature 43\u003cbr\u003e \u003ci\u003eMatthew Leigh\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4 Cookery Books 53\u003cbr\u003e \u003ci\u003eRobin Nadeau\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5 Medical Literature, Diet, and Health 59\u003cbr\u003e \u003ci\u003eJohn Wilkins\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6 Food and Ancient Philosophy 67\u003cbr\u003e \u003ci\u003ePaul Scade\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7 Food, Gender, and Sexuality 76\u003cbr\u003e \u003ci\u003eFlorence Dupont\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8 Class and Power 85\u003cbr\u003e \u003ci\u003eElke Stein‐Hölkeskamp\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9 The Archaeology of Food Consumption 95\u003cbr\u003e \u003ci\u003eMartin Pitts Copyrighted Material\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10 Roman Food Remains in Archaeology and the Contents of a Roman Sewer at Herculaneum 105\u003cbr\u003e \u003ci\u003eMark Robinson and Erica Rowan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11 Anthropology and Food Studies 116\u003cbr\u003e \u003ci\u003eSarah Hitch\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12 Art and Images: Feasting in Ancient Greece and Rome 123\u003cbr\u003e \u003ci\u003eFrançois Lissarrague\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 2 Production and Transport 133\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e13 Animals, Meat, and Alimentary By‐products: Patterns of Production and Consumption 135\u003cbr\u003e \u003ci\u003eChristophe Chandezon\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14 Fish 147\u003cbr\u003e \u003ci\u003eDimitra Mylona\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15 Agriculture 160\u003cbr\u003e \u003ci\u003eGeoffrey Kron\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16 Storage and Transport 173\u003cbr\u003e \u003ci\u003eRobert I. Curtis\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17 Supplying Cities 183\u003cbr\u003e \u003ci\u003ePaul Erdkamp\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 3 Preparation 193\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e18 Men, Women, and Slaves 195\u003cbr\u003e \u003ci\u003eAndrew Dalby\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19 Kitchens 206\u003cbr\u003e \u003ci\u003eBradley A. Ault\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e20 Baking and Cooking 212\u003cbr\u003e \u003ci\u003eNicolas Monteix\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e21 Dining in Ancient Greece 224\u003cbr\u003e \u003ci\u003ePauline Schmitt Pantel\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e22 Symposium 234\u003cbr\u003e \u003ci\u003eSean Corner\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e23 Royal Feasting 243\u003cbr\u003e \u003ci\u003eKonrad Vössing\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e24 Roman Dining 253\u003cbr\u003e \u003ci\u003eJohn F. Donahue\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e25 Table Manners 265\u003cbr\u003e \u003ci\u003eRobin Nadeau\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e26 Wine Appreciation in Ancient Greece 273\u003cbr\u003e \u003ci\u003eThibaut Boulay\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 4 Cultures Beyond Athens and Rome 283\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e27 Food, Culture, and Environment in Ancient Asia Minor 285\u003cbr\u003e \u003ci\u003eStephen Mitchell\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e28 Food among Greeks of the Black Sea: the Challenging Diet of Olbia 296\u003cbr\u003e \u003ci\u003eDavid Braund\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e29 Mesopotamia 309\u003cbr\u003e \u003ci\u003eBrigitte Lion\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e30 Food in Ancient Egypt 319\u003cbr\u003e \u003ci\u003ePierre Tallet\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e31 “Celtic” Food: Perspectives from Britain 326\u003cbr\u003e \u003ci\u003eMartin Pitts\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 5 Food and Religion\/Great Food Cultures 335\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e32 Sacrifice 337\u003cbr\u003e \u003ci\u003eSarah Hitch\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e33 Jewish Meals in Antiquity 348\u003cbr\u003e \u003ci\u003eJordan D. Rosenblum\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e34 Food and Dining in Early Christianity 357\u003cbr\u003e \u003ci\u003eDennis E. Smith\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e35 Byzantium 365\u003cbr\u003e \u003ci\u003eBéatrice Caseau\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e36 Medieval Food 377\u003cbr\u003e \u003ci\u003eBruno Laurioux\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e37 Food in Antiquity: the Islamic Dimension 383\u003cbr\u003e \u003ci\u003eDavid Waines\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e38 The Ideological Foundations of the Food Culture of Pre‐Imperial China 393\u003cbr\u003e \u003ci\u003eFrançoise Sabban\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eBibliography 403\u003c\/p\u003e \u003cp\u003eIndex 453\u003c\/p\u003e \"Food and drink reveal to us the heart of a culture. Much can be learnt through the essays in this significant and important study.\" (Reference Reviews 2016).\u003cbr\u003e\u003cbr\u003e \u003cp\u003e‘Whether one’s passion is cookery books, baking, sacrifice, or butchery, or if kitchens, viniculture, and archaeobotany are more to your taste, readers of all types will find something relevant to dip into here.’ (Tyler Jo Smith, Religious Studies Review, Vol 43, No 2, June 2017).\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eJohn Wilkins\u003c\/b\u003e is Professor of Greek Culture at the University of Exeter. His books include \u003ci\u003eFood in Antiquity\u003c\/i\u003e (1995), \u003ci\u003eFood in the Ancient World\u003c\/i\u003e (Wiley-Blackwell 2006) and \u003ci\u003eGalien: Sur les facultés des aliments\u003c\/i\u003e (2013).\u003c\/p\u003e \u003cb\u003eRobin Nadeau\u003c\/b\u003e is Assistant Professor of Classical Studies at Thorneloe University College (Laurentian University), Canada, and an Honorary University Fellow at the University of Exeter, UK. He is the author of \u003ci\u003eLes manières de table dans le monde gréco-romain\u003c\/i\u003e (2010).  \u003ci\u003eA Companion to Food in the Ancient World\u003c\/i\u003e 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, \u003ci\u003eA Companion to Food in the Ancient World\u003c\/i\u003e is an indispensable resource to shape our understanding of the development and influences of culinary culture in the ancient Greco-Roman world and beyond. 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