Food in Roman BritainPaperback
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- Publisher: NPI Media Group
- Format: Paperback | 192 pages
- Dimensions: 170mm x 244mm x 16mm | 522g
- Publication date: 1 August 2001
- Publication City/Country: Stroud
- ISBN 10: 0752419242
- ISBN 13: 9780752419244
- Illustrations note: colour and b&w illustrations
- Sales rank: 1,068,469
Descriptions of food in Roman Britain are usually based on the cookery book of Apicius, as if the whole island dined on gourmet food. In contract Joan Alcock draws on the archaeological evidence, as well as on Classical and Celtic literature, to discoverer the full range of native and imported foods needed for a growing urban populations as well as a large resident army. In addition to looking at the very varied food and drink available - from meat, fish and dairy products to vegetables, nuts and herbs - Dr Alcock examines the eating, cooking and dining habits of people who inhabited the province. Comparison is made with other parts of the Roman Empire and, where relevant, to modern food practices. Both civilian and military diets are discussed and the nutritional benefits (or otherwise) of these diets are assessed. Complete with almost 130 illustrations (many in full colour), this is a book which will be a revelation to anyone with an interest in Roman Britain - or, indeed, in the history of cooking.
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JOAN ALCOCK has a PhD in archaeology, if a Fellow of the Society of Antiquaries and the author of 'Life in Roman Britain'. Until recently she was a Principal Lecturer at South Bank University, where she lectured on history and the history of food, and where she is now an Honorary Visiting Fellow. Her extensive travels in Europe and the Far East have contributed to the writing of this book.