Food in the Ancient WorldIn Food in the Ancient World, a respected classicist and a practising world-class chef explore a millennium of eating and drinking.
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Contents
| 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 |
Cereals and Pulses | 112 |
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 |
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Common terms and phrases
agricultural ancient animals antiquity Apicius Archestratus Aristophanes Asia Minor Athenaeus Athenian Athens authors barley body boiled bread cakes Caranus Cato Cato the Elder cattle cereals Chapter cheese citizens comedy comic cookery books cooking culture Dalby deipnon Deipnosophistae described diet dining dinner Diocles of Carystus Dionysus discussed doctors drinking eaten eating elite Empire evidence example Exeter Cathedral feast festival fish flavour flour fourth century BC fragment Galen gods grain Greco-Roman Greece Greek Greek and Roman Greek world Hellenistic Hippocratic Hippolochus Homer honey human humours important Italy king literary luxury Macedonian meal meat medicine Mediterranean milk Mithaecus modern myth occasion Odysseus offerings Olson & Sens particular peasants period Persian philosophical pigs plants Plato pleasure Pliny Plutarch poem porridge Powers of Foods production quoted reclining Regimen religious rich ritual Rome sacrifice silphium slaves social stomach symposium sympotic texts Thesmophoria trans treatise Trimalchio vegetables wealth wheat Wilkins wine women Xenophon