Overview

From Archaic Greece until the Late Roman Empire (c. 800 BCE to c. 500 CE), food was more than a physical necessity; it was a critical factor in politics, economics and culture. On the one hand, the Mediterranean landscape and climate encouraged particular crops – notably cereals, vines and olives – but, with the risks of crop failure ever-present, control of food resources was vital to economic and political power. On the other hand, diet and dining reflected complex social hierarchies and relationships. What was eaten, with whom and when was a fundamental part of the expression of one’s role and place in society. In addition, symbolism and ritual suffused foodstuffs, their preparation and consumption. A Cultural History of Food in Antiquity presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.

Full Product Details

Author:   Paul Erdkamp
Publisher:   Bloomsbury Publishing PLC
Imprint:   Berg Publishers
Volume:   1
Dimensions:   Width: 17.60cm , Height: 1.80cm , Length: 24.60cm
Weight:   0.620kg
ISBN:  

9780857850232

ISBN 10:   0857850237
Pages:   256
Publication Date:   22 May 2014
Audience:   College/higher education ,  Professional and scholarly ,  Tertiary & Higher Education ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Manufactured on demand  
We will order this item for you from a manufactured on demand supplier.

Table of Contents

Series Preface Introduction: Food and Commensality in the Ancient Near East Paul Erdkamp, Flemish Free University of Brussels, Belgium 1 Food Production Paul Halstead, University of Sheffield, UK 2 Food Systems in Classical Antiquity Wim Broekaert, and Arjan Zuiderhoek, Ghent University, Belgium 3 Food Security, Safety, and Crises Paul Erdkamp, Flemish Free University of Brussels, Belgium 4 Food and Politics in Classical Antiquity Wim Broekaert, and Arjan Zuiderhoek, Ghent University, Belgium 5 Eating and Drinking Out Steven J. R. Ellis, University of Cincinnati, USA 6 Professional Cooking, Kitchens, and Service Work Robert I. Curtis, Department of Classics, University of Georgia, USA 7 Family and Domesticity Konrad Voessing, Rheinische Friedrich- Wilhelms-Universitat Bonn,Germany 8 Body and Soul Robin Nadeau, University of Exeter, UK 9 Food Representations Hugh Lindsay, University of Newcastle, New South Wales, Australia 10 World Developments Fabio Parasecoli, The New School, NYC, USA Notes Bibliography Notes on Contributors Index

Reviews

[T]he six volumes of A Cultural History of Food provide an enlightening and fascinating insight into the history of food and its development throughout history in an authoritative and accessible style. --Louise Ellis-Barrett, Social Sciences

[T]he six volumes of A Cultural History of Food provide an enlightening and fascinating insight into the history of food and its development throughout history in an authoritative and accessible style. Louise Ellis-Barrett, Social Sciences

[T]he six volumes of A Cultural History of Food provide an enlightening and fascinating insight into the history of food and its development throughout history in an authoritative and accessible style. <i>Louise Ellis-Barrett, Social Sciences</i>

Author Information

Paul Erdkamp is Professor of Ancient History at the Flemish Free University of Brussels, Belgium. He is author of Hunger and the Sword; Warfare and Food Supply in Roman Republican Wars; and The Grain Market in the Roman Empire; and editor of The Cambridge Companion to Ancient Rome (2013).

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