A Companion to Food in the Ancient World
Blackwell Companions to the Ancient World 1. Aufl.
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
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
"Blackwell's overview of the supplying, cooking, and consumption of edibles in ancient times informs teachers, students, historians, and writers of the minutiae of the food trade." ( CHOICE, 2016)
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). Robin Nadeau 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 Les manières de table dans le monde gréco-romain (2010).
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.
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