John Wilkins is responsible for the chapters and Shaun Hill
for the Introductions and recipes
Figures vii
Preface ix
Timeline xii
Map of the Mediterranean xiv
Introduction 1
1 An Overview of Food in Antiquity 4
Introduction 39
2 The Social Context of Eating 41
Introduction 79
3 Food and Ancient Religion 81
Introduction 110
4 Staple Foods: Cereals and Pulses 112
Introduction 140
5 Meat and Fish 142
Introduction 164
6 Wine and Drinking 166
Introduction 185
7 Food in Ancient Thought 187
Introduction 211
8 Medical Approaches to Food 213
Introduction 245
9 Food in Literature 247
Recipes 277
Bibliography 281
Index 290
John M. Wilkins is Professor of Greek Culture at the
University of Exeter. He is the author of Euripides: Heraclidae
(1993) and The Boastful Chef: The Discourse of Food in Ancient
Greek Comedy (2000) and has edited several books on Greek
literature and food in the ancient world.
Shaun Hill 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 Cooking at the Merchant House (2000), How to Cook Better
(2004), and Cook (with others, 2005).
John Wilkins and Shaun Hill have co-written several books and articles including Archestratus: The Life of Luxury (1994)
"[A] fascinating tour through Greek and Roman eating habits." The
Guardian
"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." BBC
History Magazine
"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." Matthew Fort, Food & Drink Editor, The Guardian
“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.”
Susan Alcock, Brown University
"A delicious feast of a book... Unlike many other books of its
type, Food in the Ancient World 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." The New Writer
“Outstanding Title… The authors incorporate an impressive range of
ancient sources, modern classical scholarship, and studies in the
history of food… Highly recommended”
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