Food in the Ancient World

Name: Food in the Ancient World
Brand: Unknown
SKU: 9780631235514
Price: 80.99 NZD
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By Shaun Hill and John Wilkins

Series: Ancient Cultures

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3.55

( 44 ratings, 5 reviews)

Summary

Food in the Ancient World is a compelling exploration of ancient eating and drinking across cultures including Greece, Rome, Persia, Egypt, and the Celts. Co-authored by a classicist and a renowned chef, it spans a thousand years, revealing how food shaped social hierarchies, moral philosophy, and daily life. Readers encounter everything from humble diets of cereals and chickpeas to lavish feasts of the elite, religious sacrifices, and ancient recipes, transporting them from Syria to Spain and the steppes of Russia to North Africa.
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Format: Paperback / softback

$80⁹⁹

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Food in the Ancient World

$80⁹⁹

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.

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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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

Collections

Ancient & Classical History Education & Reference Global History History & Archaeology History & Military John Wilkins Non-Fiction Series: Ancient Cultures Shaun Hill

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)

Food in the Ancient World