Food in the Ancient World from A to Z
Food in the Ancient World from A to Z

Author: Andrew Dalby

Publisher: Routledge

Published: 2013-04-15

Total Pages: 426

ISBN-13: 1135954291

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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.

Food in the Ancient World
Food in the Ancient World

Author: John Wilkins

Publisher: John Wiley & Sons

Published: 2009-02-09

Total Pages: 320

ISBN-13: 1405154705

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In Food in the Ancient World, a respected classicist and apractising world-class chef explore a millennium of eating anddrinking. Explores a millennium of food consumption, from c.750 BC to 200AD. Shows the pivotal role food had in a world where it was linkedwith morality and the social order. Concerns people from all walks of life – impoverishedcitizens subsisting on cereals to the meat-eating elites. Describes religious sacrifices, ancient dinner parties anddrinking bouts, as well as exotic foods and recipes. Considers the role of food in ancient literature from Homer toJuvenal and Petronius.

Food and Drink in Antiquity: A Sourcebook
Food and Drink in Antiquity: A Sourcebook

Author: John F. Donahue

Publisher: Bloomsbury Publishing

Published: 2014-11-20

Total Pages: 310

ISBN-13: 1441130985

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Amid growing interest in food and drink as an academic discipline in recent years, this volume is the first to provide insight into eating and drinking by focusing on what the ancients themselves actually had to say about this important topic. A thorough and varied sourcebook, it is structured thematically and is a unique asset to any course on food and foodways. The chronological scope of the material extends from Greece of the 8th century BCE to the Late Roman Empire of the 4th century CE. Each chapter consists of an introduction along with a concluding bibliography of suggested readings. The excerpts themselves, rendered in clear and readable English that remains faithful to the original Latin or Greek, are set in their proper social and historical context, with the author of each passage fully identified. An unparalleled compilation of essential source material for Classics courses and with a wide range of evidence, drawing upon literary, inscriptional, legal and religious testimony, Food and Drink in Antiquity will also be particularly well suited to the interdisciplinary focus of modern food studies.

Food and World Culture [2 volumes]
Food and World Culture [2 volumes]

Author: Linda S. Watts

Publisher: Bloomsbury Publishing USA

Published: 2022-08-23

Total Pages: 878

ISBN-13: 1440870004

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This book uses food as a lens through which to explore important matters of society and culture. In exploring why and how people eat around the globe, the text focuses on issues of health, conflict, struggle, contest, inequality, and power. Whether because of its necessity, pleasure, or ubiquity, the world of food (and its lore) proves endlessly fascinating to most people. The story of food is a narrative filled with both human striving and human suffering. However, many of today's diners are only dimly aware of the human price exacted for that comforting distance from the lived-world realities of food justice struggles. With attention to food issues ranging from local farming practices to global supply chains, this book examines how food’s history and geography remain inextricably linked to sociopolitical experiences of trauma connected with globalization, such as colonization, conquest, enslavement, and oppression. The main text is structured alphabetically around a set of 70 ingredients, from almonds to yeast. Each ingredient's story is accompanied by recipes. Along with the food profiles, the encyclopedia features sidebars. These are short discussions of topics of interest related to food, including automats, diners, victory gardens, and food at world’s fairs. This project also brings a social justice perspective to its content—weighing debates concerning food access, equity, insecurity, and politics.

Birds in the Ancient World from A to Z
Birds in the Ancient World from A to Z

Author: W. Geoffrey Arnott

Publisher: Routledge

Published: 2007-09-12

Total Pages: 304

ISBN-13: 1134556268

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Birds in the Ancient World from A to Z gathers together the ancient information available, listing all the names that ancient Greeks gave their birds and all their descriptions and analyses. W. Geoffrey Arnott identifies as many of them as possible in the light of modern ornithological studies. The ancient Greek bird names are transliterated into English script, and all that the ancients said about birds is presented in English. This book is accordingly the first complete discussion of ancient bird names that will be accessible to readers without ancient Greek. The only large-scale examination of ancient birds for seventy years, the book has an exhaustive bibliography (partly classical scholarship and partly ornithological) to encourage further study, and provides students and ornithologists with the definitive study of ancient birds.

World Food
World Food

Author: Mary Ellen Snodgrass

Publisher: Routledge

Published: 2012-09-15

Total Pages: 1882

ISBN-13: 1317451600

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This multicultural and interdisciplinary reference brings a fresh social and cultural perspective to the global history of food, foodstuffs, and cultural exchange from the age of discovery to contemporary times. Comprehensive in scope, this two-volume encyclopedia covers agriculture and industry, food preparation and regional cuisines, science and technology, nutrition and health, and trade and commerce, as well as key contemporary issues such as famine relief, farm subsidies, food safety, and the organic movement. Articles also include specific foodstuffs such as chocolate, potatoes, and tomatoes; topics such as Mediterranean diet and the Spice Route; and pivotal figures such as Marco Polo, Columbus, and Catherine de' Medici. Special features include: dozens of recipes representing different historic periods and cuisines of the world; listing of herbal foods and uses; and a chronology of key events/people in food history.

Sex in the Ancient World from A to Z
Sex in the Ancient World from A to Z

Author: John Younger

Publisher: Routledge

Published: 2004-10-07

Total Pages: 362

ISBN-13: 1134547021

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Comprehensive, reliable and eye-opening, this A to Z examines the sexual practices, expressions and attitudes of the Greeks and Romans, from Catullus and Caligula, to orgies and obscenity to pederasty and prostitution.

Writing Food History
Writing Food History

Author: Kyri W. Claflin

Publisher: Berg

Published: 2013-08-01

Total Pages: 410

ISBN-13: 0857852175

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The vibrant interest in food studies among both academics and amateurs has made food history an exciting field of investigation. Taking stock of three decades of groundbreaking multidisciplinary research, the book examines two broad questions: What has history contributed to the development of food studies? How have other disciplines - sociology, anthropology, literary criticism, science, art history - influenced writing on food history in terms of approach, methodology, controversies, and knowledge of past foodways? Essays by twelve prominent scholars provide a compendium of global and multicultural answers to these questions. The contributors critically assess food history writing in the United States, Africa, Mexico and the Spanish Diaspora, India, the Ottoman Empire, the Far East - China, Japan and Korea - Europe, Jewish communities and the Middle East. Several historical eras are covered: the Ancient World, the Middle Ages, Early Modern Europe and the Modern day. The book is a unique addition to the growing literature on food history. It is required reading for anyone seeking a detailed discussion of food history research in diverse times and places.

Sport in the Ancient World from A to Z
Sport in the Ancient World from A to Z

Author: Mark Golden

Publisher: Routledge

Published: 2004-06

Total Pages: 209

ISBN-13: 1134535961

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Arranged in an easy-to-use dictionary format, this volume includes more than 700 entries discussing ancient athletes, festivals, important sites, equipment and concepts. It is the ultimate guide to ancient sport.

The Rough Guide to The Greek Islands
The Rough Guide to The Greek Islands

Author: Rough Guides

Publisher: Penguin

Published: 2015-04-01

Total Pages: 800

ISBN-13: 0241214513

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The Rough Guide to the Greek Islands is the definitive guidebook to this fantastic region. This full-color edition has been completely revamped and updated with new user-friendly accommodation and eating reviews and crystal-clear maps, but still holds onto all the best features of the guidebook, such as detailed background and a journalistic eye for detail. Get the lowdown on island-hopping from Corfu to Kós, read insider tips on the best beaches to escape the crowds, and discover the choicest resorts from boutique to backpacker. Read expert information on everything Greek-from Homer to hiking. As our readers put it, this is "simply the best guide you can get," "packed with accurate, practical detail," "the most complete, and the most readable and frank" of the guidebooks. Travel like you mean it with The Rough Guide to the Greek Islands.