DISCLOSURE:
When you click on links to various merchants on this site and make a purchase, this can result in this site earning a commission at no extra cost to you. Affiliate programs and affiliations include, but are not limited to, the eBay Partner Network, Amazon and Alibris.
×
The link of the search results:
Please copy and share (some browsers may have copied to Clipboard)
Greenwood. Used - Very Good. Very Good condition. A copy that may have a few cosmetic defects. May also contain light spine creasing or a few markings such as an owner’s name, short gifter’s inscription or light stamp. Bundled media such as CDs, DVDs, floppy disks or access codes may not be included. Greenwood ISBN 0313330034 9780313330032 [US]
Bloomsbury Publishing PLC, Date: 2005. Hardcover. Very Good. Former library book; May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed. 2005. Bloomsbury Publishing PLC ISBN 0313330034 9780313330032 [US]
Hardback. New. Chapters on food preparation, the food professions, and eating habits provide a fascinating look at the social structure, with slaves and women preparing and serving food. Other aspects of ancient life brought to life for the reader include food for soldiers, food in religious and funerary practices, and concepts of diet and nutrition. ISBN 0313330034 9780313330032 [GB]
ISBN10: 0313330034, ISBN13: 9780313330032, [publisher: Bloomsbury Publishing Plc, Westport] Hardcover Hardcover. The ways of life of four great ancient civilizations Egyptian, Greek, Roman, and Celticare 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.The book begins with an overview of the civilizations and their agricultural practices and trade. A full discussion of available foodstuffs describes the discovery, emergence, usage, and appraisals of a host of ingredients. A subsequent chapter covers food by civilization. Chapters on food preparation, the food professions, and eating habits provide a fascinating look at the social structure, with slaves and women preparing and serving food. Accounts of the gatherings of slaves and freedmen in taverns, inns, and bars and the notorious banquet, symposium, feast, and convivium of the elite are particularly intriguing and crucial to understanding male society. Other aspects of ancient ...
description size:
DISCLOSURE: When you use one of our links to make a purchase, we may earn a commission at no extra cost to you. As an Amazon Associate, AddALL earn commission from qualifying Amazon purchases.