A Companion to Food in the Ancient World presents a comprehensive overview of the cultural aspects relating to the production, preparation, and consumption of food and drink in antiquity.
• Provides an up-to-date overview of the study of food in the ancient world
• Addresses all aspects of food production, distribution, preparation, and consumption during antiquity
• Features original scholarship from some of the most influential North American and European specialists in Classical history, ancient history, and archaeology
• Covers a wide geographical range from Britain to ancient Asia, including Egypt and Mesopotamia, Asia Minor, regions surrounding the Black Sea, and China
• Considers the relationships of food in relation to ancient diet, nutrition, philosophy, gender, class, religion, and more
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John Wilkins (Editor)
John Wilkins is Professor of Greek Culture at the University of Exeter. His books include Food in Antiquity (1995), Food in the Ancient World (Wiley-Blackwell 2006) and Galien: Sur les facultés des aliments (2013). Robin Nadeau is Assistant Profes...