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.
Cuprins
John Wilkins is responsible for the chapters and Shaun Hill
for the Introductions and recipes
Figures vii
Preface ix
Timeline xii
Map of the Mediterranean xiv
Introduction 1
1 An Overview of Food in Antiquity 4
Introduction 39
2 The Social Context of Eating 41
Introduction 79
3 Food and Ancient Religion 81
Introduction 110
4 Staple Foods: Cereals and Pulses 112
Introduction 140
5 Meat and Fish 142
Introduction 164
6 Wine and Drinking 166
Introduction 185
7 Food in Ancient Thought 187
Introduction 211
8 Medical Approaches to Food 213
Introduction 245
9 Food in Literature 247
Recipes 277
Bibliography 281
Index 290
Despre autor
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)
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