Food in the Ancient World
Greenwood Publishing Group, 2006 - 276 sider
The ways of life of four great ancient civilizations-- Egyptian, Greek, Roman, and Celtic--are illuminated here through their foodways. As these cultures moved toward settled agriculture, a time of experimentation and learning began. Cities emerged, and with them consumer societies that needed to be supplied. Food Culture in the Ancient World draws on writings of classical authors such as Petronius, Galen, and Cato, as well as on archeological findings, to present intimate insight into ancient peoples. This volume will be indispensable as it complements classical history, cultural, and literature studies at the high school and college levels and will also inform the general reader.
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amphorae ancient world animals Anthimus Apicius areas Athenaeus Athens baked banquet barley beans became beer birds boiled bread Britain cakes Cato Celtic Celts cheese chickpeas Columella cooking crops cultivated diet dining dishes dough dried Dynasty East eaten eating eggs Egypt Egyptian Emperor especially feast festivals figs fish flavor flour food and drink fruit Galen garlic Gaul grain grapes Greece Greek Greeks and Romans guests herbs Herodotus honey included indicated Italy jars land lentils liquamen Loeb Classical Library Martial meal meat medicinal Mediterranean milk mixed Nile northern Europe nuts olive oil onions Oribasius paintings pharaohs pigs placed plants Pliny Pliny the Younger Plutarch Pompeii population pork Poseidonius pounds probably produced Ramses III recipe regarded roasted Roman Empire Rome salt Satyricon sauce seeds served slaves Spartan spices Strabo supply sweet taste temple Thebes tomb trade trees variety Varro vegetables vinegar vols wealthy wheat wild wine wrote