{"product_id":"food-in-the-ancient-world-isbn-9780631235514","title":"Food in the Ancient World","description":"In \u003ci\u003eFood in the Ancient World\u003c\/i\u003e, a respected classicist and a practising world-class chef explore a millennium of eating and drinking.\u003cbr\u003e \u003cp\u003e\u003cbr\u003e \u003cbr\u003e \u003c\/p\u003e \u003cul class=\"noindent\"\u003e \u003cli\u003eExplores a millennium of food consumption, from c.750 BC to 200 AD.\u003cbr\u003e \u003cbr\u003e \u003c\/li\u003e \u003cli\u003eShows the pivotal role food had in a world where it was linked with morality and the social order.\u003cbr\u003e \u003cbr\u003e \u003c\/li\u003e \u003cli\u003eConcerns people from all walks of life – impoverished citizens subsisting on cereals to the meat-eating elites.\u003cbr\u003e \u003cbr\u003e \u003c\/li\u003e \u003cli\u003eDescribes religious sacrifices, ancient dinner parties and drinking bouts, as well as exotic foods and recipes.\u003cbr\u003e \u003cbr\u003e \u003c\/li\u003e \u003cli\u003eConsiders the role of food in ancient literature from Homer to Juvenal and Petronius.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eJohn Wilkins is responsible for the chapters and Shaun Hill\u003c\/p\u003e \u003cp\u003efor the Introductions and recipes\u003c\/p\u003e \u003cp\u003e\u003ci\u003eFigures vii\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003ePreface ix\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eTimeline xii\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eMap of the Mediterranean xiv\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eIntroduction 1\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 An Overview of Food in Antiquity 4\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eIntroduction 39\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 The Social Context of Eating 41\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eIntroduction 79\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Food and Ancient Religion 81\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eIntroduction 110\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Staple Foods: Cereals and Pulses 112\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eIntroduction 140\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Meat and Fish 142\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eIntroduction 164\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Wine and Drinking 166\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eIntroduction 185\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Food in Ancient Thought 187\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eIntroduction 211\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Medical Approaches to Food 213\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eIntroduction 245\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Food in Literature 247\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eRecipes 277\u003cbr\u003e Bibliography 281\u003cbr\u003e Index 290\u003c\/i\u003e\u003c\/p\u003e  \"[A] fascinating tour through Greek and Roman eating habits.\" \u003ci\u003eThe Guardian\u003c\/i\u003e\u003cbr\u003e \u003cp\u003e\"This learned and often amusing work will help to establish the importance of this field of study [food history]. Covering the period of antiquity from 750 BC to AD 200, it is a fruitful joint effort between a classicist, Wilkins, and Hill, a distinguished chef... By contrasting the ancient world with our own, this book shows how little human nature has changed in three millennia.\" \u003ci\u003eBBC History Magazine\u003c\/i\u003e\u003cbr\u003e \u003c\/p\u003e \u003cp\u003e\"A delight in every sense -- learned, but written with a real delight in its subject matter, packed with beguiling information and drawing cunning parallels between the ancient and modern food worlds.\" \u003ci\u003eMatthew Fort, Food \u0026amp; Drink Editor, The Guardian\u003c\/i\u003e\u003cbr\u003e \u003c\/p\u003e \u003cp\u003e“A clear and comprehensive introduction that will be useful both for teachers and for anyone wishing for an overview of a complex, but absolutely central, aspect of Greek and Roman life. This book will certainly whet the reader’s appetite to learn still more.” \u003ci\u003eSusan Alcock, Brown University\u003c\/i\u003e\u003cbr\u003e \u003c\/p\u003e \u003cp\u003e\"A delicious feast of a book... Unlike many other books of its type, \u003ci\u003eFood in the Ancient World\u003c\/i\u003e has been written with the combined talents of a respected classicist and a world-class chef to cover a millenium of food consumption from c.750 BC to 200AD... a valuable addition to any writer's reference collection.\" \u003ci\u003eThe New Writer\u003c\/i\u003e\u003cbr\u003e \u003c\/p\u003e \u003cp\u003e“Outstanding Title… The authors incorporate an impressive range of ancient sources, modern classical scholarship, and studies in the history of food… Highly recommended”\u003cbr\u003e \u003ci\u003eChoice\u003c\/i\u003e\u003c\/p\u003e  \u003cb\u003eJohn M. Wilkins\u003c\/b\u003e is Professor of Greek Culture at the University of Exeter. He is the author of \u003ci\u003eEuripides: Heraclidae\u003c\/i\u003e (1993) and \u003ci\u003eThe Boastful Chef: The Discourse of Food in Ancient Greek Comedy\u003c\/i\u003e (2000) and has edited several books on Greek literature and food in the ancient world. \u003cbr\u003e \u003cp\u003e\u003cbr\u003e \u003c\/p\u003e \u003cp\u003e\u003cb\u003eShaun Hill\u003c\/b\u003e 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 \u003ci\u003eCooking at the Merchant House\u003c\/i\u003e (2000), \u003ci\u003eHow to Cook Better\u003c\/i\u003e (2004), and \u003ci\u003eCook\u003c\/i\u003e (with others, 2005).\u003cbr\u003e \u003c\/p\u003e \u003cp\u003e\u003cbr\u003e \u003c\/p\u003e \u003cp\u003eJohn Wilkins and Shaun Hill have co-written several books and articles including \u003ci\u003eArchestratus: The Life of Luxury\u003c\/i\u003e (1994)\u003c\/p\u003e  In \u003ci\u003eFood in the Ancient World\u003c\/i\u003e, a respected classicist and a practising world-class chef explore a millennium of eating and drinking.\u003cbr\u003e \u003cp\u003e\u003cbr\u003e \u003c\/p\u003e \u003cp\u003eThe book focuses on ancient Greece and Rome, but also looks at Persian, Egyptian, Celtic and other cultures. It embraces people from all walks of life, from impoverished citizens subsisting on cereals, chickpeas and even locusts, to the meat-eating elites whose demands drove advances in gastronomy. The authors reveal how food – used to uphold the social system and linked by philosophers to moral character – played a pivotal role in the ancient world. They describe religious sacrifices, ancient dinner parties and drinking bouts, as well as exotic foods and recipes.\u003cbr\u003e \u003c\/p\u003e \u003cp\u003e\u003cbr\u003e \u003c\/p\u003e \u003cp\u003eExtending from Syria to Spain, and from the steppes of Russia to the deserts of North Africa, this evocative account gives readers a taste of the ancient world.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989227192549,"sku":"NP9780631235514","price":40.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780631235514.jpg?v=1761783289","url":"https:\/\/k12savings.com\/products\/food-in-the-ancient-world-isbn-9780631235514","provider":"K12savings","version":"1.0","type":"link"}