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A Companion to Food in the Ancient World

Blackwell Companions to the Ancient World

by John Wilkins Editor · Robin Nadeau Editor

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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

The EPUB format of this title may not be compatible for use on all handheld devices.

Publication Details

Publisher:
Wiley
Imprint:
Wiley-Blackwell
Publication Date:
2015
Series:
Blackwell Companions to the Ancient World

Format

  • OverDrive Read 6.8 MB
  • Adobe PDF eBook 6.5 MB
  • Adobe EPUB eBook 6.8 MB

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...

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A Companion to Food in the Ancient World
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