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Food in the Ancient World

320 pages
In Food in the Ancient World, a respected classicist and a practising world-class chef explore a millennium of eating and drinking.

  • Explores a millennium of food consumption, from c.750 BC to 200 AD.

  • Shows the pivotal role food had in a world where it was linked with morality and the social order.

  • Concerns people from all walks of life – impoverished citizens subsisting on cereals to the meat-eating elites.

  • Describes religious sacrifices, ancient dinner parties and drinking bouts, as well as exotic foods and recipes.

  • Considers the role of food in ancient literature from Homer to Juvenal and Petronius.
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Contents John Wilkins is responsible for the chapters and Shaun Hill for the Introductions and recipes
Figures Preface Timeline Map of the Mediterranean
Introduction 1 An Overview of Food in Antiquity
Introduction 2 The Social Context of Eating
Introduction 3 Food and Ancient Religion
Introduction 4 Staple Foods: Cereals and Pulses
Introduction 5 Meat and Fish
Introduction 6 Wine and Drinking
Introduction 7 Food in Ancient Thought
vii ix xii xiv
1 4
39 41
79 81
110 112
140 142
164 166
185 187
viCONTENTS Introduction 8 Medical Approaches to Food
Introduction 9 Food in Literature
Recipes Bibliography Index
211 213
245 247
277 281 290