Food in Antiquity. Wilkins, John; Harvey, David; Dobson, Michael J. (9780859894180). Hardback.

Food in Antiquity. Wilkins, John; Harvey, David; Dobson, Michael J. (9780859894180). Hardback.

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Food 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. In this volume thirty contributors consider aspects of food and eating in the Greco-Roman world. This is the most comprehensive exploration of questions relating to food in antiquity in this country. The authors, some specialists in this field, others with expertise in other areas, use a range of approaches to investigate the production and distribution of food, social, religious and political factors, medicine and diet, cultural identity and contrasts with neighbouring cultures, and food in literature. The volume is designed for both Classicists and those interested in the history of food. The aim is both to illuminate and to entertain, and at the same time to remind the reader that the Greeks and Romans were not only philosophers and rulers of empires, they were also peasant farmers, traders and consumers of foods who considered that what and how they ate defined who they were.

David Harvey was, until his retirement, Lecturer in Classics, University of Exeter. John Wilkins is Professor in Greek Literature, University of Exeter. He is a specialist in the history of food in Greco-Roman culture, with current interests in literature (especially comic drama) and medicine (especially nutrition). His books include Food in Antiquity: Studies in Ancient Society and Culture (Exeter, 1996). Mike Dobson is Director of Humanities Computing and Director of Studies for Information Technology at the University of Exeter.

List of contributors: Sarah Mason (Institute of Archaeology, London) Thomas Braun (Merton College, Oxford) K D White (London) Stephen Hill (University of Warwick) Anthony Bryer (University of Birmingham) A C Cubberley (Sevenoaks School) Hamish Forbes (University of Nottingham) Lin Foxhall (University of Lecicester) Robert Sallares (UMIST) Joan Frayn (Open University) Jon Solomon (University of Arizona) Nicholas Purcell (St John’s College, Oxford) Brian Sparkes (University of Southampton) David Braund (University of Exeter) Gerhard Baudy (University of Kiel) Louise Bruit (University of Paris VII & Centre Louis Gernet) James Davidson (Trinity College, Oxford) Catherine Osborne (Swansea University) Veronika Grimm-Samuel (University of Oxford) Jean Bottéro (Sorbonne, Paris) Mario Lombardo (University of Lecce) David Harvey (University of Exeter) Heleen Sancisi-Weerdenburg (University of Utrecht) Peter Reynolds (Butser Ancient Farm, Hampshire) Dorothy J. Thompson (Girton Collegel, Cambridge) Shimon Dar (Bar-Ilan University, Israël) Elizabeth Craik (University of St Andrews) Helen King (Liverpool Institute of Higher Education) Vivian Nutton (Wellcome Institute, London) Mark Grant (Halleybury College) Dwora Gilula (Hebrew University, Jerusalem) Andrew Dalby (London House for Graduate Students) Enzo Degani (University of Bologna) John Wilkins (University of Exeter)

Because of what it tells us about the cultures that fashioned it into such strange rituals, food is now a respectable part of history ...

Times Literary Supplement

To 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.

Alan Davidson

from the Foreword to the book

A valuable addition to the growing number of books on the production and consumption of food in the ancient world.

Journal of ALT and JACT

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