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Food in the Ancient World
Series: Ancient Cultures
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Check link for latest rating. ( 44 ratings, 5 reviews)
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Food in the Ancient World
$8099
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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?
This book is well suited for readers interested in classics, history, gastronomy, and culture, as well as educators and students seeking a thorough yet engaging overview of ancient food practices.
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.
Book Hero Magic formatted this description to make it easier to read. While it's new and
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Description
In Food in the Ancient World, a respected classicist and a practising world-class chef explore a millennium of eating and drinking. The 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. Extending 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.
Series: Ancient Cultures
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Food in the Ancient World
In Food in the Ancient World, a respected classicist and a practising world-class chef explore a millennium of eating and drinking. The 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...Paperback$8099Unit price /UnavailableAvailableShips in 3-4 weeks -
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Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?
Praised as "a fascinating tour through Greek and Roman eating habits" by The Guardian, the book draws commendation from BBC History Magazine for its learned yet enjoyable style and its insightful parallels between ancient and modern food cultures. Matthew Fort from The Guardian calls it "a delight in every sense," rich with information and passion. Susan Alcock from Brown University highlights its clarity and comprehensive introduction to a vital aspect of ancient life.
Book Details
INFORMATION
ISBN: 9780631235514
Publisher: John Wiley and Sons Ltd
Format: Paperback / softback
Date Published: 13 December 2005
Country: United Kingdom
Imprint: Wiley-Blackwell
Audience: Professional and scholarly
DIMENSIONS
Spine width: 18.0mm
Width: 154.0mm
Height: 229.0mm
Weight: 454g
Pages: 320
About the Author
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)
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