Food in the Ancient World
John Wilkins
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Description for Food in the Ancient World
Paperback. 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. Series: Ancient Cultures. Num Pages: 320 pages, 31 illustrations. BIC Classification: 1QDA; HBG; HBLA; JHBT. Category: (P) Professional & Vocational. Dimension: 228 x 153 x 16. Weight in Grams: 452.
In Food in the Ancient World, a respected classicist and a practising world-class chef explore a millennium of eating and drinking.
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.
... Read more
Product Details
Format
Paperback
Publication date
2006
Publisher
John Wiley and Sons Ltd United Kingdom
Number of pages
320
Condition
New
Series
Ancient Cultures
Number of Pages
320
Place of Publication
Hoboken, United Kingdom
ISBN
9780631235514
SKU
V9780631235514
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-50
About John Wilkins
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 ... Read more
Reviews for Food in the Ancient World
"[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 ... Read more