A Companion to Food in the Ancient World

Blackwell Companions to the Ancient World Band 89

John Nadeau, Robin Wilkins

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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

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).


Einband gebundene Ausgabe
Erscheinungsdatum 17.08.2015
Herausgeber John Wilkins, Robin Nadeau
Verlag John Wiley & Sons Inc
Seitenzahl 472
Maße (L/B/H) 25.1/17.7/3.2 cm
Gewicht 920 g
Auflage 1. Auflage
Sprache Englisch
ISBN 978-1-4051-7940-9

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  • artikelbild-0
  • List of Illustrations viii

    Notes on Contributors ix

    Abbreviations xiii

    Introduction 1
    John Wilkins and Robin Nadeau

    PART 1 Literature and Approaches 17

    1 Food in Greek Literature 19
    Richard Hunter and Demetra Koukouzika

    2 Athenaeus the Encyclopedist 30
    Oswyn Murray

    3 Food in Latin Literature 43
    Matthew Leigh

    4 Cookery Books 53
    Robin Nadeau

    5 Medical Literature, Diet, and Health 59
    John Wilkins

    6 Food and Ancient Philosophy 67
    Paul Scade

    7 Food, Gender, and Sexuality 76
    Florence Dupont

    8 Class and Power 85
    Elke Stein?]Hölkeskamp

    9 The Archaeology of Food Consumption 95
    Martin Pitts

    10 Roman Food Remains in Archaeology and the Contents of a Roman Sewer at Herculaneum 105
    Mark Robinson and Erica Rowan

    11 Anthropology and Food Studies 116
    Sarah Hitch

    12 Art and Images: Feasting in Ancient Greece and Rome 123
    François Lissarrague

    PART 2 Production and Transport 133

    13 Animals, Meat, and Alimentary By?]products: Patterns of Production and Consumption 135
    Christophe Chandezon

    14 Fish 147
    Dimitra Mylona

    15 Agriculture 160
    Geoffrey Kron

    16 Storage and Transport 173
    Robert I. Curtis

    17 Supplying Cities 183
    Paul Erdkamp

    PART 3 Preparation 193

    18 Men, Women, and Slaves 195
    Andrew Dalby

    19 Kitchens 206
    Bradley A. Ault

    20 Baking and Cooking 212
    Nicolas Monteix

    21 Dining in Ancient Greece 224
    Pauline Schmitt Pantel

    22 Symposium 234
    Sean Corner

    23 Royal Feasting 243
    Konrad Vössing

    24 Roman Dining 253
    John F. Donahue

    25 Table Manners 265
    Robin Nadeau

    26 Wine Appreciation in Ancient Greece 273
    Thibaut Boulay

    PART 4 Cultures Beyond Athens and Rome 283

    27 Food, Culture, and Environment in Ancient Asia Minor 285
    Stephen Mitchell

    28 Food among Greeks of the Black Sea: the Challenging Diet of Olbia 296
    David Braund

    29 Mesopotamia 309
    Brigitte Lion

    30 Food in Ancient Egypt 319
    Pierre Tallet

    31 "Celtic" Food: Perspectives from Britain 326
    Martin Pitts

    PART 5 Food and Religion/Great Food Cultures 335

    32 Sacrifice 337
    Sarah Hitch

    33 Jewish Meals in Antiquity 348
    Jordan D. Rosenblum

    34 Food and Dining in Early Christianity 357
    Dennis E. Smith

    35 Byzantium 365
    Béatrice Caseau

    36 Medieval Food 377
    Bruno Laurioux

    37 Food in Antiquity: the Islamic Dimension 383
    David Waines

    38 The Ideological Foundations of the Food Culture of Pre?]Imperial China 393
    Françoise Sabban

    Bibliography 403

    Index 453