Food in the Ancient World from A to Z

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Routledge, Apr 15, 2013 - History - 432 pages
1 Review

Sensual yet pre-eminently functional, food is of intrinsic interest to us all. This exciting new work by a leading authority explores food and related concepts in the Greek and Roman worlds.

In entries ranging from a few lines to a couple of pages, Andrew Dalby describes individual foodstuffs (such as catfish, gazelle, peaches and parsley), utensils, ancient writers on food, and a vast range of other topics, drawn from classical literature, history and archaeology, as well as looking at the approaches of modern scholars.
Approachable, reliable and fun, this A-to-Z explains and clarifies a subject that crops up in numerous classical sources, from plays to histories and beyond. It also gives references to useful primary and secondary reading.

It will be an invaluable companion for students, academics and gastronomes alike.

 

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User Review  - north_berendey - LibraryThing

"Sensual, yet pre-eminently functional, food is of intrinsic interest to us all, and was a necessity and pleasure in ancient times as well. In this informative and entertaining work of reference ... Read full review

Contents

Food in the Ancient World AZ
1
B
41
C
67
D
112
E
125
F
138
G
154
H
171
P
248
Q
274
R
277
S
287
T
322
U
339
V
340
W
346

I
184
J
186
K
188
L
192
M
204
N
228
O
236

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About the author (2013)

Andrew Dalby is a historian and linguist and has written for numerous food history and classics journals. Among his books are "Empire of Pleasures: Luxury and Indulgence in the Roman World" (2000), "The Classical Cookbook" (with Sally Grainger, 1996), and "Siren Feasts: A History of Food and Gastronomy in Greece" (1996).

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