A Companion to Food in the Ancient World (Blackwell Companions to the Ancient World)

A Companion to Food in the Ancient World presents a comprehensive overview of the cultural aspects relating to the production, preparation, and consumption of food and drink in antiquity. Provides an up-to-date overview of the study of food in the ancient world. Addresses all aspects of food production, distribution, preparation, and consumption during antiquity. Features original scholarship from some of the most influential North American and European specialists in Classical history, ancient history, and archaeology. Covers a wide geographical range from Britain to ancient Asia, including Egypt and Mesopotamia, Asia Minor, regions surrounding the Black Sea, and China. Considers the relationships of food in relation to ancient diet, nutrition, philosophy, gender, class, religion, and more� Abstract: A Companion to Food in the Ancient World presents a comprehensive overview of the cultural aspects relating to the production, preparation, and consumption of food and drink in antiquity. � Title Page 5 Copyright Page 6 Contents 7 List of Illustrations 10 Notes on Contributors 11 Abbreviations 15 Introduction 17 Note 32 Further Reading 32 Part 1 Literature and Approaches 33 Chapter 1 Food in Greek Literature 35 Food 35 Drink 42 Further Reading 45 Chapter 2 Athenaeus the Encyclopedist 46 The Author and his Work 46 Content 50 Ordering 53 Further Reading 58 Chapter 3 Food in Latin Literature 59 Tragic Gastronomy and Epic Decorum 59 Satire 60 Early Roman Literature and the Joy of Pork 62 Identity and Cultural Change 63 Conclusion 67 Further Reading 68 Chapter 4 Cookery Books 69 Acknowledgment 74 Notes 74 Further Reading 74 Chapter 5 Medical Literature, Diet, and Health 75 Further Reading 82 Chapter 6 Food and Ancient Philosophy 83 Food, Virtue, and Sufficiency 84 Taste, Perception, and Ethical Models 86 Pleasure and Indulgence 88 Further Reading 91 Chapter 7 Food, Gender, and Sexuality 92 Gender and Sexuality in Antiquity: Some Landmarks 92 The Wife as “Terrible Cook” 94 The Female Guardian of Food and Household Goods 96 The Masculinization of Women Castrated by Christian Abstinence and Fasting 98 Note 100 Further Reading 100 Chapter 8 Class and Power 101 Note 109 Further Reading 109 Chapter 9 The Archaeology of Food Consumption 111 Acquisition (Production and Distribution) 112 Transformation (Preparation and Ingestion) 112 Disposal (Discard and Deposit Formation) 117 Conclusion: Towards a Holistic Archaeology of Consumption Practice 119 Further Reading 120 Chapter 10 Roman Food Remains in Archaeology and the Contents of a Roman Sewer at Herculaneum 121 The Survival of Ancient Food Remains 121 Formation Processes 122 The Herculaneum Sewer 123 Diet 124 Daily Life 129 Notes 131 Further Reading 131 Chapter 11 Anthropology and Food Studies 132 Defining Anthropology 132 The Birth of Social Anthropology 133 Food: a Mode of Thought 135 Food: a Mode of Production 137 Further Reading 138 Chapter 12 Art and Images: Feasting in Ancient Greece and Rome 139 Image, Document, Monument 139 The Reflexivity of the Banqueting-Vessels 140 Votive and Funerary Reliefs 145 Roman Images 146 Note 147 Further Reading 147 Part 2 Production and Transport 149 Chapter 13 Animals, Meat, and Alimentary By-products: Patterns of Production and Consumption 151 Livestock and Meat Production 152 Hunting 154 Conservation and Commerce 155 Good Cuts and Good Cooking 157 Consumers 159 Conclusion 160 Note 161 Further Reading 161 Chapter 14 Fish 163 Introduction 163 How Rich was the Aegean Sea? Issues of Availability 164 What Fish Resources were Exploited in the Aegean? Issues of Choice and Fishing Technology 166 Fish Becoming Food. Travelling Fishmongers and Fish Markets 171 Conclusions 174 Notes 175 Further Reading 175 Chapter 15 Agriculture 176 Introduction 176 Arable Farming and Cereal and Legume Production 177 Animal Husbandry and Meat Production 179 Game and Fish Farming 181 Wine Production 183 Arboriculture 184 Market Gardening 185 Note 188 Further Reading 188 Chapter 16 Storage and Transport 189 Storage 190 Transport 192 Notes 197 Further Reading 198 Chapter 17 Supplying Cities 199 “Not Solely an Act of God” 199 Ecological and Logistical Constraints 199 The Greek World 202 Rome, the Capital of the World 204 The Roman World Beyond the Capital 205 Conclusion 207 Note 207 Further Reading 207 Part 3 Preparation 209 Chapter 18 Men, Women, and Slaves 211 Classical Greece 212 Later Greece 213 Rome 214 Placing and Politeness 215 Homeric Society and its Food 216 Further Reading 221 Chapter 19 Kitchens 222 Introduction 222 Greek Kitchens 223 Roman Kitchens 225 Further Reading 227 Chapter 20 Baking and Cooking 228 Baking 229 Cooking 233 Note 239 Further Reading 239 Chapter 21 Dining in Ancient Greece 240 Meals and Anthropology: a Definition of the Greek Man 241 Description 242 Hospitality 242 Family 243 Associations 244 A History of Public Dining: The Homeric world 244 Historiography 248 Note 249 Further Reading 249 Chapter 22 Symposium 250 Further Reading 258 Chapter 23 Royal Feasting 259 The Early Greek Tyrant (Seventh and Sixth Centuries BC) 260 The Great King of Persia (550–330 BC) 260 Macedonian and Hellenistic Kings 261 The Roman Princeps (30 BC–Third Century AD) 264 Conclusions and Further Development 267 Note 268 Further Reading 268 Chapter 24 Roman Dining 269 Introduction 269 A Brief Overview of the Roman Diet 270 A Melange of Roman Meals 271 The diversity of the cena 271 The popularity of the epulum 273 The convivium as celebration 274 Food and the Roman Soldier 275 Food “to go:” “iron rations” and “MREs” 276 Disciplina militaris: food as equalizer, food as punishment 278 Conclusion 279 Further Reading 279 Chapter 25 Table Manners 281 Notes 288 Further Reading 288 Chapter 26 Wine Appreciation in Ancient Greece 289 Visual Examination 290 The Olfactory Examination 291 The Examination by Taste 293 The Language of Wine 295 Conclusion 296 Notes 297 Further Reading 298 Part 4 Cultures Beyond Athens and Rome 299 Chapter 27 Food, Culture, and Environment in Ancient Asia Minor 301 Notes 310 Further Reading 311 Chapter 28 Food among Greeks of the Black Sea: the Challenging Diet of Olbia 312 The Olbian and Other Pontic Diets 317 Further Reading 324 Chapter 29 Mesopotamia 325 Sources and their Use 325 Products and Diet 327 Storage, Shipping, and Processing 328 Recipes 329 Consumption 330 Meals of the Gods 331 Meals of the Dead 331 Around the Table: Discourses and Judgments 332 Note 334 Further Reading 334 Chapter 30 Food in Ancient Egypt 335 Introduction 335 Bread, Beer, and Agriculture 336 Meat, Poultry, and Fish 337 A Product Apart: the Wine of the Egyptians 340 Note 341 Further Reading 341 Chapter 31 “Celtic” Food: Perspectives from Britain 342 Nature and Culture 343 The Cultural Politics of Alcohol 345 The Civilizing Process 347 Conclusions 349 Further Reading 350 Part 5 Food and Religion/Great Food Cultures 351 Chapter 32 Sacrifice 353 Defining Sacrifice 353 The Ritual Process 355 An Animal Divided 357 Food for Gods 359 Communion with Gods 360 Food for Mortals 361 Note 363 Further Reading 363 Chapter 33 Jewish Meals in Antiquity 364 Introduction 364 What Did They Eat? 365 How Did They Obtain Their Food? 365 How Did They Prepare Their Food? 365 How Did They Eat Their Food? 366 Defending the Distinct Diet of the Ancient Jew 367 Jewish Meals in Antiquity 371 Acknowledgments 372 Further Reading 372 Chapter 34 Food and Dining in Early Christianity 373 Jews and Greeks at the Early Christian Table 374 Hospitality at the Early Christian Table 375 Hospitality as a Cultural Value 376 Hospitality in the Letters of Paul 376 Hospitality in the Gospels 377 Eucharist and Agapē – the Traditional View 378 Eucharist and Agapē – a New Perspective 379 Further Reading 380 Chapter 35 Byzantium 381 A Christian Food Culture 384 Was there a Byzantine Cuisine? 389 Further Reading 391 Chapter 36 Medieval Food 393 Introduction 393 New Evidence 393 New Context 395 Transitions 396 Christianity and Food 397 Heritage 398 Note 398 Further Reading 398 Chapter 37 Food in Antiquity: the Islamic Dimension 399 Introduction 399 Food in Medieval Arabic Sources 400 Writings on Nourishment and Health 403 Culinary Manuals 404 The Cookbook 406 Further Reading 407 Chapter 38 The Ideological Foundations of the Food Culture of Pre-Imperial China 409 The Ideological Foundations of the Food Culture of Pre-Imperial China: Civilizing acts par excellence: cooking food and eating grain 409 Food and Cuisine in Western Han Dynasty China 413 Notes 418 Further Reading 418 Bibliography 419 Index 469 EULA 474 A Companion To Food In The Ancient World Presents A Comprehensive Overview Of The Cultural Aspects Relating To The Production, Preparation, And Consumption Of Food And Drink In Antiquity. Featuring Original Essays Contributed By Influential Scholars In Relevant Specialties, Essays Focus On The History Of Food, Eating, And Drinking In Antiquity From The Time Of Homer To The Later Periods Of Islam, Byzantium, And The Mediaeval West. Topics Covered Include The Latest Findings Related To Food In Ancient Literature; Food And Its Relationship To Diet, Nutrition, Philosophy, Gender, Class, And Power; Archaeological And Anthropological Food Studies; The Production, Transport, And Preparation Of Food; Food Cultures Beyond The Greek And Roman Worlds; The Role Of Food In Ancient Religious Practices; And Considerations Of Great Food Cultures. Offering Illuminating Insights Into The Role Of Food In Ancient Civilizations, A Companion To Food In The Ancient World Is An Indispensable Resource To Shape Our Understanding Of The Development And Influences Of Culinary Culture In The Ancient Greco-roman World And Beyond. John Wilkins Is Professor Of Greek Culture At The University Of Exeter. Robin Nadeau Is Assistant Professor Of Classical Studies At Thorneloe University College (laurentian University), Canada, And An Honorary University Fellow At The University Of Exeter, Uk. --book Jacket. Literature And Approaches -- Food In Greek Literature / Richard Hunter And Demetra Koukouzika -- Athenaeus The Encyclopedist / Oswyn Murray -- Food In Latin Literature / Matthew Leigh -- Cookery Books / Robin Nadeau -- Medical Literature, Diet, And Health / John Wilkins -- Food And Ancient Philosophy / Paul Scade -- Food, Gender, And Sexuality / Florence Dupont -- Class And Power / Elke Stein-hölkeskamp -- The Archaeology Of Food Consumption / Martin Pitts -- Roman Food Remains In Archaeology And The Contents Of A Roman Sewer At Herculaneum / Mark Robinson And Erica Rowan -- Anthropology And Food Studies / Sarah Hitch -- Art And Images: Feasting In Ancient Greece And Rome / François Lissarrague -- Production And Transport -- Animals, Meat And Alimentary By-products: Patterns Of Production And Consumption / Christophe Chandezon -- Fish / Dimitra Mylona -- Agriculture / Geoffrey Kron -- Storage And Transport / Robert I. Curtis -- Supplying Cities / Paul Erdkamp -- Preparation --^ Men, Women And Slaves / Andrew Dalby -- Kitchens / Bradley A. Ault -- Baking And Cooking / Nicolas Monteix -- Dining In Ancient Greece / Pauline Schmitt Pantel -- Symposium / Sean Corner -- Royal Feasting / Konrad Vössing -- Roman Dining / John F. Donahue -- Table Manners / Robin Nadeau -- Wine Appreciation In Ancient Greece / Thibaut Boulay -- Cultures Beyond Athens And Rome -- Food, Culture And Environment In Ancient Asia Minor / Stephen Mitchell -- Food Among Greeks Of The Black Sea: The Challenging Diet Of Olbia / David Braund -- Mesopotamia / Brigitte Lion -- Food In Ancient Egypt / Pierre Tallet -- Celtic Food: Perspectives From Britain / Martin Pitts -- Food And Religion. Great Food Cultures -- Sacrifice / Sarah Hitch -- Jewish Meals In Antiquity / Jordan D. Rosenblum -- Food And Dining In Early Christianity / Dennis E. Smith -- Byzantium / Béatrice Caseau -- Medieval Food / Bruno Laurioux -- Food In Antiquity: The Islamic Dimension / David Waines --^ The Ideological Foundations Of The Food Culture Of Pre-imperial China / Françoise Sabban. Edited By John Wilkins And Robin Nadeau. Includes Bibliographical References And Index.

A Companion to Food in the Ancient World presents a comprehensive overview of the cultural aspects relating to the production, preparation, and consumption of food and drink in antiquity.

• Provides an up-to-date overview of the study of food in the ancient world

• Addresses all aspects of food production, distribution, preparation, and consumption during antiquity

• Features original scholarship from some of the most influential North American and European specialists in Classical history, ancient history, and archaeology

• Covers a wide geographical range from Britain to ancient Asia, including Egypt and Mesopotamia, Asia Minor, regions surrounding the Black Sea, and China

• Considers the relationships of food in relation to ancient diet, nutrition, philosophy, gender, class, religion, and more

"A Companion to Food in the Ancient World presents a comprehensive overview of the cultural aspects relating to the production, preparation, and consumption of food and drink in antiquity. Provides an up-to-date overview of the study of food in the ancient world. Addresses all aspects of food production, distribution, preparation, and consumption during antiquity. Features original scholarship from some of the most influential North American and European specialists in Classical history, ancient history, and archaeology. Covers a wide geographical range from Britain to ancient Asia, including Egypt and Mesopotamia, Asia Minor, regions surrounding the Black Sea, and China. Considers the relationships of food in relation to ancient diet, nutrition, philosophy, gender, class, religion, and more."-- Site de l'éditeur