Coverart for item
The Resource A companion to food in the ancient world, edited by John Wilkins and Robin Nadeau

A companion to food in the ancient world, edited by John Wilkins and Robin Nadeau

Label
A companion to food in the ancient world
Title
A companion to food in the ancient world
Statement of responsibility
edited by John Wilkins and Robin Nadeau
Contributor
Subject
Genre
Language
eng
Summary
A Companion to Food in the Ancient World presents a comprehensive overview of the cultural aspects relating to the production, preparation, and consumption of food and drink in antiquity. Provides an up-to-date overview of the study of food in the ancient world. Addresses all aspects of food production, distribution, preparation, and consumption during antiquity. Features original scholarship from some of the most influential North American and European specialists in Classical history, ancient history, and archaeology. Covers a wide geographical range from Britain to ancient Asia, including Egypt and Mesopotamia, Asia Minor, regions surrounding the Black Sea, and China. Considers the relationships of food in relation to ancient diet, nutrition, philosophy, gender, class, religion, and more
Member of
Cataloging source
DLC
Dewey number
394.1/209
Index
index present
LC call number
GT2850
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
Series statement
Blackwell companions to the ancient world
Label
A companion to food in the ancient world, edited by John Wilkins and Robin Nadeau
Link
https://www.lib.byu.edu/cgi-bin/remoteauth.pl?url=http://onlinelibrary.wiley.com/book/10.1002/9781118878255
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Literature and approaches -- Food in greek literature / Richard Hunter and Demetra Koukouzika -- Athenaeus the encyclopedist / Oswyn Murray -- Food in Latin literature / Matthew Leigh -- Cookery books / Robin Nadeau -- Medical literature, diet and health / John Wilkins -- Food and ancient philosophy / Paul Scade -- Food, gender and sexuality / Florence Dupont -- Class and power / Elke Stein-Hölkeskamp -- The archaeology of food consumption / Martin Pitts -- Roman food remains in archaeology and the contents of a Roman sewer at Herculaneum / Mark Robinson and Erica Rowan -- Anthropology and food studies / Sarah Hitch -- Art and images: feasting in ancient Greece and Rome / François Lissarrague -- Production and transport -- Animals, meat and alimentary by-products: patterns of production and consumption / Christophe Chandezon -- Fish / Dimitra Mylona -- Agriculture / Geoffrey Kron -- Storage and transport / Robert I. Curtis -- Supplying cities / Paul Erdkamp -- Preparation -- Men, women and slaves / Andrew Dalby -- Kitchens / Bradley A. Ault -- Baking and cooking / Nicolas Monteix -- Dining in ancient Greece / Pauline Schmitt Pantel -- Symposium / Sean Corner -- Royal feasting / Konrad Vössing -- Roman dining / John F. Donahue -- Table manners / Robin Nadeau -- Wine appreciation in ancient Greece / Thibaut Boulay -- Cultures beyond Athens and Rome -- Food, culture and environment in ancient Asia Minor / Stephen Mitchell -- Food among Greeks of the Black Sea: the challenging diet of Olbia / David Braund -- Mesopotamia / Brigitte Lion -- Food in ancient Egypt / Pierre Tallet -- "Celtic" food: perspectives from Britain / Martin Pitts -- Food and religion. Great food cultures -- Sacrifice / Sarah Hitch -- Jewish meals in antiquity / Jordan D. Rosenblum -- Food and dining in early Christianity / Dennis E. Smith -- Byzantium / Béatrice Caseau -- Medieval food / Bruno Laurioux -- Food in antiquity: the Islamic dimension / David Waines -- The ideological foundations of the food culture of pre-imperial China / Françoise Sabban
Extent
1 online resource.
Form of item
online
Isbn
9781118878194
Isbn Type
(ePub)
Lccn
2015000633
Media category
computer
Media MARC source
rdamedia
Note
John Wiley and Sons
Publisher number
EB00619386
Specific material designation
remote
System control number
(OCoLC)899738564
Label
A companion to food in the ancient world, edited by John Wilkins and Robin Nadeau
Link
https://www.lib.byu.edu/cgi-bin/remoteauth.pl?url=http://onlinelibrary.wiley.com/book/10.1002/9781118878255
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Literature and approaches -- Food in greek literature / Richard Hunter and Demetra Koukouzika -- Athenaeus the encyclopedist / Oswyn Murray -- Food in Latin literature / Matthew Leigh -- Cookery books / Robin Nadeau -- Medical literature, diet and health / John Wilkins -- Food and ancient philosophy / Paul Scade -- Food, gender and sexuality / Florence Dupont -- Class and power / Elke Stein-Hölkeskamp -- The archaeology of food consumption / Martin Pitts -- Roman food remains in archaeology and the contents of a Roman sewer at Herculaneum / Mark Robinson and Erica Rowan -- Anthropology and food studies / Sarah Hitch -- Art and images: feasting in ancient Greece and Rome / François Lissarrague -- Production and transport -- Animals, meat and alimentary by-products: patterns of production and consumption / Christophe Chandezon -- Fish / Dimitra Mylona -- Agriculture / Geoffrey Kron -- Storage and transport / Robert I. Curtis -- Supplying cities / Paul Erdkamp -- Preparation -- Men, women and slaves / Andrew Dalby -- Kitchens / Bradley A. Ault -- Baking and cooking / Nicolas Monteix -- Dining in ancient Greece / Pauline Schmitt Pantel -- Symposium / Sean Corner -- Royal feasting / Konrad Vössing -- Roman dining / John F. Donahue -- Table manners / Robin Nadeau -- Wine appreciation in ancient Greece / Thibaut Boulay -- Cultures beyond Athens and Rome -- Food, culture and environment in ancient Asia Minor / Stephen Mitchell -- Food among Greeks of the Black Sea: the challenging diet of Olbia / David Braund -- Mesopotamia / Brigitte Lion -- Food in ancient Egypt / Pierre Tallet -- "Celtic" food: perspectives from Britain / Martin Pitts -- Food and religion. Great food cultures -- Sacrifice / Sarah Hitch -- Jewish meals in antiquity / Jordan D. Rosenblum -- Food and dining in early Christianity / Dennis E. Smith -- Byzantium / Béatrice Caseau -- Medieval food / Bruno Laurioux -- Food in antiquity: the Islamic dimension / David Waines -- The ideological foundations of the food culture of pre-imperial China / Françoise Sabban
Extent
1 online resource.
Form of item
online
Isbn
9781118878194
Isbn Type
(ePub)
Lccn
2015000633
Media category
computer
Media MARC source
rdamedia
Note
John Wiley and Sons
Publisher number
EB00619386
Specific material designation
remote
System control number
(OCoLC)899738564

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