Food in Antiquity

BookFood in Antiquity

Food in Antiquity

Studies in Ancient Society and Culture

1995

September 1st, 1995

£95.00

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Food as a cultural symbol was as important in antiquity as in our own times and Food in Antiquity investigates some of the ways in which food and eating shaped the lives and thoughts of the indigenous peoples of the ancient Mediterranean. In this volume thirty contributors consider aspects of food and eating in the Greco-Roman world. This is the most comprehensive exploration of questions relating to food in antiquity in this country. The authors, some specialists in this field, others with expertise in other areas, use a range of approaches to investigate the production and distribution of food, social, religious and political factors, medicine and diet, cultural identity and contrasts with neighbouring cultures, and food in literature. The volume is designed for both Classicists and those interested in the history of food. The aim is both to illuminate and to entertain, and at the same time to remind the reader that the Greeks and Romans were not only philosophers and rulers of empires, they were also peasant farmers, traders and consumers of foods who considered that what and how they ate defined who they were.

David Harvey was, until his retirement, Lecturer in Classics, University of Exeter. John Wilkins is Professor in Greek Literature, University of Exeter. He is a specialist in the history of food in Greco-Roman culture, with current interests in literature (especially comic drama) and medicine (especially nutrition). His books include Food in Antiquity: Studies in Ancient Society and Culture (Exeter, 1996). Mike Dobson is Director of Humanities Computing and Director of Studies for Information Technology at the University of Exeter.

List of contributors: Sarah Mason (Institute of Archaeology, London) Thomas Braun (Merton College, Oxford) K D White (London) Stephen Hill (University of Warwick) Anthony Bryer (University of Birmingham) A C Cubberley (Sevenoaks School) Hamish Forbes (University of Nottingham) Lin Foxhall (University of Lecicester) Robert Sallares (UMIST) Joan Frayn (Open University) Jon Solomon (University of Arizona) Nicholas Purcell (St John’s College, Oxford) Brian Sparkes (University of Southampton) David Braund (University of Exeter) Gerhard Baudy (University of Kiel) Louise Bruit (University of Paris VII & Centre Louis Gernet) James Davidson (Trinity College, Oxford) Catherine Osborne (Swansea University) Veronika Grimm-Samuel (University of Oxford) Jean Bottéro (Sorbonne, Paris) Mario Lombardo (University of Lecce) David Harvey (University of Exeter) Heleen Sancisi-Weerdenburg (University of Utrecht) Peter Reynolds (Butser Ancient Farm, Hampshire) Dorothy J. Thompson (Girton Collegel, Cambridge) Shimon Dar (Bar-Ilan University, Israël) Elizabeth Craik (University of St Andrews) Helen King (Liverpool Institute of Higher Education) Vivian Nutton (Wellcome Institute, London) Mark Grant (Halleybury College) Dwora Gilula (Hebrew University, Jerusalem) Andrew Dalby (London House for Graduate Students) Enzo Degani (University of Bologna) John Wilkins (University of Exeter)

Because of what it tells us about the cultures that fashioned it into such strange rituals, food is now a respectable part of history ...

Times Literary Supplement

To say that in the past there has been a chasm between classical studies as such on the one hand and food history studies on the other would be misleading ... This book from Exeter ... Provides a clear and welcome sign that the two fields are acquiring beneficial organic connections of a kind which had only rarely been glimpsed, or dreamed of, in the past.

Alan Davidson

from the Foreword to the book

A valuable addition to the growing number of books on the production and consumption of food in the ancient world.

Journal of ALT and JACT

https://global.oup.com/academic/product/9780859894180?cc=us

Author Information

John Wilkins is Professor at the University of Exeter. He is a specialist in the history of food in Greco-Roman culture, with current interests in literature (especially comic drama) and medicine (especially nutrition). His books include Food in Antiquity: Studies in Ancient Society and Culture (Exeter, 1996). David Harvey was, until his retirement, Lecturer in Classics, University of Exeter. Mike Dobson is Director of Humanities Computing and Director of Studies for Information Technology at the University of Exeter.

Table of Contents

Section TitlePage
Foreword - Alan Davidson
General Introduction - John Wilkins
Part 1
The production and preparation of cereals and staples: acornutopia, Sarah Mason
Barley cakes and emmer bread, Thomas Braun
Roman bread and cereals, K.D. White
Byzantine porridge, Stephen Hill and Anthony Bryer
Ethnoarchaeology and storage in the ancient Mediterranean, Hamish Forbes and Lin Foxhall
Clibanus and sub testu in the Roman world, A.C. Cubberley
Molecular biology and ancient history, Robert Sallares
Part 2
Meat and fish: the Roman meat trade, Joan Frayn
The Apician sauce, Jon Solomon
Fish from the Black sea - classical Byzantium and the Greekness of trade, David Braund
The paradoxes of seafood, Nicholas Purcell
A pretty kettle of fish, Brian Sparkes
Part 3
The social and religious context of food and eating: cereal diet and the origins of man, Gerhard Baudy
Ritual eating - the case of the parasite, Louise Bruit
Ancient vegetarianism, Catharine Osborne
Attitudes to fasting women, Veronika Grimm-Samuel
The control of foods by sumptuary laws, Liugi Gallo
Revolutionary eating at Athens, James Davidson
Part 4
Foreign foods: food and frontier in the Greek colonies of Southern Italy, Mario Lombardo
Persian food - food stereotypes and political identity, Heleen Sancisi-Weerdenburg
Lydian food, David Harvey
Food and archaeology in Romano-Byzantine Palestine, Simon Dar
Food for Egyptian temple workers, Dorothy Thompson
The oldest recipes of all, Jean Bottero
Celtic foods, Peter Reynolds.
Part 5
Food and medicine: hippokratic diaita, Elizabeth Craik
Hippokratic gynaecology, Helen King
Galen and the traveller's fare, Vivian Nutton
Oribasius and medical dietetics or the three P's, Mark Grant
Part 6
Food and literature: archestratus where and when, Andrew Dalby
Problems in Greek gastronomic poetry - on the attic banquet of Matro, Enzo Degani
The sources and sauces of Athenaeus, John Wilkins and Shaun Hill
Comic food and food for comedy, Dwora Gilula
Archestratos: Where and When?, Andrew Dalby
Problems in Greek Gastronomic Poetry: on Matro’s Attikon Deipnon, Enzo Degani
The Sources and Sauces of Athenaeus, John Wilkins
Index of passages discussed
General index