Food in the Ancient World (Ancient Cultures)

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Press:Blackwell Pub Wiley-Blackwell; 1 edition (February 3, 2006)
Publication Date:2006-2-3
ISBN:9780631235507
Author Name:John Wilkins,Shaun Hill
Pages:320
Language:English
Edition:1st Edition

Content

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.
Considers the role of food in ancient literature from Homer to Juvenal and Petronius.

From the Back Cover

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.

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)

Tags

Cookbooks, Food & Wine,Cooking Education & Reference,History,Politics & Social Sciences,Social Sciences,Customs & Traditions,Textbooks,Humanities,History,Ancient



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  •     There is not a lot of information on the topic and this book holds an important niche. The author examines the preparation of different foods in the ancient era (e.g. garum production), the role of wine, and also includes Roman ideas on the medicinal properties of food. A great book for those interested in how people actually lived on a day-to-day level in ancient Greece and Rome.

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