Overview

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.

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9781441133458

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Reviews

Donahue's thoughtful and engaging commentary guides the reader through this wealth of fascinating material. Sourcebooks remain wonderful resources for students and any inquisitive reader . . . [and] this recent instalment in the Bloomsbury Sources in Ancient History series is no exception * Minerva: The International Review of Ancient Art and Archaeology * Donahue has produced a fine, wide-ranging sourcebook ... interspersed with clear, intelligent commentary. * Classics For All Reviews * There is plenty to enjoy in this volume ... An excellent sourcebook that would make a very useful addition to any library, bookshelf, or indeed, the kitchen of an adventurous cook. * Classics Ireland * An attractive, carefully edited and produced, and clearly structured book ... The source selection is well made and the commentary by Donahue is given with great expertise. * Historische Zeitschrift (Bloomsbury translation) * Donahue brings the ancient world to life, from what kept the great men going while they did their great deeds, to dieting and baby care. An invaluable source book. I certainly recommended this sourcebook to students with an interest in food and foodways in antiquity - its focus on the social context of food is very valuable. The translated sources, their discussion, and the suggestions for further reading will prove valuable points of departure for discussion during seminars as well as for student research.

I certainly recommended this sourcebook to students with an interest in food and foodways in antiquity - its focus on the social context of food is very valuable. The translated sources, their discussion, and the suggestions for further reading will prove valuable points of departure for discussion during seminars as well as for student research. -- Kim Beerden, Lecturer in Ancient History, Leiden University, Netherlands

Donahue's thoughtful and engaging commentary guides the reader through this wealth of fascinating material. Sourcebooks remain wonderful resources for students and any inquisitive reader ... [and] this recent instalment in the Bloomsbury Sources in Ancient History series is no exception -- Lucia Marchini Minerva: The International Review of Ancient Art and Archaeology Donahue has produced a fine, wide-ranging sourcebook ... interspersed with clear, intelligent commentary. Classics For All Reviews Donahue brings the ancient world to life, from what kept the great men going while they did their great deeds, to dieting and baby care. An invaluable source book. -- John Wilkins, Professor of Greek Culture, University of Exeter, UK I certainly recommended this sourcebook to students with an interest in food and foodways in antiquity - its focus on the social context of food is very valuable. The translated sources, their discussion, and the suggestions for further reading will prove valuable points of departure for discussion during seminars as well as for student research. -- Kim Beerden, Lecturer in Ancient History, Leiden University, Netherlands

Author Information

John F. Donahue is Associate Professor in the Department of Classical Studies at the College of William and Mary, Williamsburg, Virginia, USA. He is the author of The Roman Community at Table during the Principate (2004) and co-editor of Roman Dining, A Special Issue of the American Journal of Philology (2005).

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