A Cultural History of Food in Antiquity (The Cultural Histories Series)

Editat de Paul Erdkamp
Notă GoodReads:
en Limba Engleză Paperback – 19 Nov 2015
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.
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ISBN-13: 9781474269902
ISBN-10: 1474269907
Pagini: 264
Ilustrații: 11 bw illus
Dimensiuni: 169 x 244 x 15 mm
Greutate: 0.43 kg
Editura: Bloomsbury Publishing
Colecția Bloomsbury Academic
Seria The Cultural Histories Series

Locul publicării: London, United Kingdom


The first systematic cultural history on the subject, covering 2,500 years from Antiquity to the present day

Notă biografică

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).


Series Preface Introduction: Food and Commensality in the Ancient Near East Paul Erdkamp, Flemish Free University of Brussels, Belgium1 Food Production Paul Halstead, University of Sheffield, UK2 Food Systems in Classical Antiquity Wim Broekaert, and Arjan Zuiderhoek, Ghent University, Belgium3 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, Belgium5 Eating and Drinking Out Steven J. R. Ellis, University of Cincinnati, USA6 Professional Cooking, Kitchens, and Service Work Robert I. Curtis, Department of Classics, University of Georgia, USA7 Family and Domesticity Konrad Vössing, Rheinische Friedrich- Wilhelms-Universität Bonn,Germany8 Body and SoulRobin Nadeau, University of Exeter, UK9 Food RepresentationsHugh Lindsay, University of Newcastle, New South Wales, Australia10 World Developments Fabio Parasecoli, The New School, NYC, USANotes Bibliography Notes on Contributors Index


[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.