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    Food in the Ancient World (Ancient Cultures) (Paperback) By (author) John M. Wilkins, By (author) Shaun Hill

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    DescriptionIn "Food in the Ancient World", a respected classicist and a practising world-class chef explore a millennium of eating and drinking. This book 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; and, considers the role of food in ancient literature from Homer to Juvenal and Petronius.

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  • Full bibliographic data for Food in the Ancient World

    Food in the Ancient World
    Authors and contributors
    By (author) John M. Wilkins, By (author) Shaun Hill
    Physical properties
    Format: Paperback
    Number of pages: 320
    Width: 150 mm
    Height: 224 mm
    Thickness: 20 mm
    Weight: 458 g
    ISBN 13: 9780631235514
    ISBN 10: 0631235515

    Warengruppen-Systematik des deutschen Buchhandels: 25540
    B&T Book Type: NF
    BIC subject category V2: HBG
    BIC E4L: CUS
    BIC subject category V2: HBLA, JHBT
    Nielsen BookScan Product Class 3: S3.2
    B&T Merchandise Category: TXT
    B&T Modifier: Region of Publication: 03
    B&T Modifier: Academic Level: 01
    B&T Modifier: Subject Development: 01
    Libri: I-HP
    BIC geographical qualifier V2: 1QDA
    Ingram Subject Code: HP
    B&T General Subject: 431
    Ingram Theme: CHRN/ANCIEN
    LC subject heading:
    BISAC V2.8: CKB041000, SOC005000
    LC subject heading:
    BISAC V2.8: HIS002000
    LC subject heading:
    BIC subject category V2: 1QDA
    LC subject heading: ,
    DC22: 394.12093, 394.1/2093
    LC classification: TX353 .W535 2006
    LC subject heading:
    Thema V1.0: JHMC, NHB, JHB, NHC
    Thema geographical qualifier V1.0: 1QBA
    John Wiley and Sons Ltd
    Imprint name
    Wiley-Blackwell (an imprint of John Wiley & Sons Ltd)
    Publication date
    10 February 2006
    Publication City/Country
    Author Information
    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)
    Review quote
    "[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 ancient world with our own, this book shows how little human nature has changed in three millennia." BBC History Magazine "A delight in every sense -- learned, but written with a real delight in its subject matter, packed with beguiling information and drawing cunning parallels between the ancient and modern food worlds." Matthew Fort, Food & Drink Editor, The Guardian "A clear and comprehensive introduction that will be useful both for teachers and for anyone wishing for an overview of a complex, but absolutely central, aspect of Greek and Roman life. This book will certainly whet the reader's appetite to learn still more." Susan Alcock, Brown University "A delicious feast of a book... Unlike many other books of its type, Food in the Ancient World has been written with the combined talents of a respected classicist and a world-class chef to cover a millenium of food consumption from c.750 BC to 200AD... a valuable addition to any writer's reference collection." The New Writer "Outstanding Title... The authors incorporate an impressive range of ancient sources, modern classical scholarship, and studies in the history of food... Highly recommended" Choice
    Back cover copy
    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.
    Table of contents
    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. Introduction. 8. Medial Approaches to Food. Introduction. 9. Food in Literature. Recipes. Bibliography. Index.