{"product_id":"food-in-antiquity-studies-in-ancient-society-and-culture-9780859894180","title":"Food in Antiquity  Studies in Ancient Society and","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eFood 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.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003eTo 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. \u003cp\u003e\u003cb\u003eAlan Davidson\u003c\/b\u003e\u003c\/p\u003e * from the Foreword to the book *\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cul\u003e\n\u003cli\u003eForeword - Alan Davidson\u003c\/li\u003e\n\u003cli\u003eGeneral Introduction - John Wilkins\u003c\/li\u003e\n\u003cli\u003ePart 1\u003c\/li\u003e\n\u003cli\u003eThe production and preparation of cereals and staples: acornutopia, Sarah Mason\u003c\/li\u003e\n\u003cli\u003eBarley cakes and emmer bread, Thomas Braun\u003c\/li\u003e\n\u003cli\u003eRoman bread and cereals, K.D. White\u003c\/li\u003e\n\u003cli\u003eByzantine porridge, Stephen Hill and Anthony Bryer\u003c\/li\u003e\n\u003cli\u003eEthnoarchaeology and storage in the ancient Mediterranean, Hamish Forbes and Lin Foxhall\u003c\/li\u003e\n\u003cli\u003eClibanus and sub testu in the Roman world, A.C. Cubberley\u003c\/li\u003e\n\u003cli\u003eMolecular biology and ancient history, Robert Sallares\u003c\/li\u003e\n\u003cli\u003ePart 2\u003c\/li\u003e\n\u003cli\u003eMeat and fish: the Roman meat trade, Joan Frayn\u003c\/li\u003e\n\u003cli\u003eThe Apician sauce, Jon Solomon\u003c\/li\u003e\n\u003cli\u003eFish from the Black sea - classical Byzantium and the Greekness of trade, David Braund\u003c\/li\u003e\n\u003cli\u003eThe paradoxes of seafood, Nicholas Purcell\u003c\/li\u003e\n\u003cli\u003eA pretty kettle of fish, Brian Sparkes\u003c\/li\u003e\n\u003cli\u003ePart 3\u003c\/li\u003e\n\u003cli\u003eThe social and religious context of food and eating: cereal diet and the origins of man, Gerhard Baudy\u003c\/li\u003e\n\u003cli\u003eRitual eating - the case of the parasite, Louise Bruit\u003c\/li\u003e\n\u003cli\u003eAncient vegetarianism, Catharine Osborne\u003c\/li\u003e\n\u003cli\u003eAttitudes to fasting women, Veronika Grimm-Samuel\u003c\/li\u003e\n\u003cli\u003eThe control of foods by sumptuary laws, Liugi Gallo\u003c\/li\u003e\n\u003cli\u003eRevolutionary eating at Athens, James Davidson\u003c\/li\u003e\n\u003cli\u003ePart 4\u003c\/li\u003e\n\u003cli\u003eForeign foods: food and frontier in the Greek colonies of Southern Italy, Mario Lombardo\u003c\/li\u003e\n\u003cli\u003ePersian food - food stereotypes and political identity, Heleen Sancisi-Weerdenburg\u003c\/li\u003e\n\u003cli\u003eLydian food, David Harvey\u003c\/li\u003e\n\u003cli\u003eFood and archaeology in Romano-Byzantine Palestine, Simon Dar\u003c\/li\u003e\n\u003cli\u003eFood for Egyptian temple workers, Dorothy Thompson\u003c\/li\u003e\n\u003cli\u003eThe oldest recipes of all, Jean Bottero\u003c\/li\u003e\n\u003cli\u003eCeltic foods, Peter Reynolds.\u003c\/li\u003e\n\u003cli\u003ePart 5\u003c\/li\u003e\n\u003cli\u003eFood and medicine: hippokratic diaita, Elizabeth Craik\u003c\/li\u003e\n\u003cli\u003eHippokratic gynaecology, Helen King\u003c\/li\u003e\n\u003cli\u003eGalen and the traveller's fare, Vivian Nutton\u003c\/li\u003e\n\u003cli\u003eOribasius and medical dietetics or the three P's, Mark Grant\u003c\/li\u003e\n\u003cli\u003ePart 6\u003c\/li\u003e\n\u003cli\u003eFood and literature: archestratus where and when, Andrew Dalby\u003c\/li\u003e\n\u003cli\u003eProblems in Greek gastronomic poetry - on the attic banquet of Matro, Enzo Degani\u003c\/li\u003e\n\u003cli\u003eThe sources and sauces of Athenaeus, John Wilkins and Shaun Hill\u003c\/li\u003e\n\u003cli\u003eComic food and food for comedy, Dwora Gilula\u003c\/li\u003e\n\u003cli\u003eArchestratos: Where and When?, Andrew Dalby\u003c\/li\u003e\n\u003cli\u003eProblems in Greek Gastronomic Poetry: on Matro’s Attikon Deipnon, Enzo Degani\u003c\/li\u003e\n\u003cli\u003eThe Sources and Sauces of Athenaeus, John Wilkins\u003c\/li\u003e\n\u003cli\u003eIndex of passages discussed\u003c\/li\u003e\n\u003cli\u003eGeneral index\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Liverpool University Press","offers":[{"title":"Default Title","offer_id":51038924079447,"sku":"9780859894180","price":109.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780859894180.jpg?v=1750941957","url":"https:\/\/bookcurl.com\/products\/food-in-antiquity-studies-in-ancient-society-and-culture-9780859894180","provider":"Book Curl","version":"1.0","type":"link"}