Food in the Ancient World by John M. Wilkins
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Food in the Ancient World
By John M. Wilkins

Food in the Ancient World

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Format: Paperback

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Food in the Ancient World by John M. Wilkins

Book Description

In "Food in the Ancient World", a respected classicist and a practising world-class chef explore a millennium of eating and drinking. This book explores a millennium of food consumption, from c.750 BC to 200 AD; shows the pivotal role food had in a world where it was linked with morality and the social order; concerns people from all walks of life - impoverished citizens subsisting on cereals to the meat-eating elites; describes religious sacrifices, ancient dinner parties and drinking bouts, as well as exotic foods and recipes; and, considers the role of food in ancient literature from Homer to Juvenal and Petronius.

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Book Details

ISBN: 9780631235514
ISBN-10: 0631235515
Format: Paperback
(230mm x 139mm x 19mm)
Pages: 320
Imprint: Wiley-Blackwell (an imprint of John Wiley & Sons Ltd)
Publisher: John Wiley and Sons Ltd
Publish Date: 13-Dec-2005
Country of Publication: United Kingdom

Other Editions...


Books By Author John M. Wilkins

Food in the Ancient World by John M. Wilkins Food in the Ancient World, Hardback (December 2005)

In Food in the Ancient World, a respected classicist and a practising world-class chef explore a millennium of eating and drinking. * Explores a millennium of food consumption, from c. 750 BC to 200 AD. * Shows the pivotal role food had in a world where it was linked with morality and the social order.

» View all books by John M. Wilkins

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Author Biography - John M. Wilkins

John M. Wilkins is Professor of Greek Culture at the University of Exeter. He is the author of Euripides: Heraclidae (1993) and The Boastful Chef: The Discourse of Food in Ancient Greek Comedy (2000) and has edited several books on Greek literature and food in the ancient world. Shaun Hill is Honorary Research Fellow at the University of Exeter. He is chef and former owner of the Michelin-starred Merchant House and works as an independent food writer. His books include Cooking at the Merchant House (2000), How to Cook Better (2004), and Cook (with others, 2005). John Wilkins and Shaun Hill have co-written several books and articles including Archestratus: The Life of Luxury (1994)

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