First edition, first print, Book has pencil markings in midsection- otherwise clean, no personalization, simply a scholar doing work- lays square, boards clean and gilt bright. Dust jacket, not clipped, has a whisper of cornering. Good in Near Fine dust jacket. Date: 1995. Routledge ISBN 0415116201 9780415116206 [US]

London, United Kingdom: Routledge, Date: 1996. 320pp; black cloth/silver; frontis; b/w photos; illus. Notes. Bibliography. Indexes. Unopened. Unclipped. Mint. . First Edition. Cloth. New/New. 64mo - up to 3" tall. Hardback. 1996. Routledge ISBN 0415116201 9780415116206 [GB]

Routledge, London / New York, 1997. XV,320p. ills.(B&W photographs and line drwaings). Original black silver titled cloth with dust wrps. 'In Siren Feasts Andrew Dalby intends to answer two questions: 'What did the Greeks eat? How did gastronomy and food writing develop among them?' (p.XV) (...) Though he is well-read in many approaches to food in the ancient world, D. works primarily from a historical rather than a literary or anthropological perspective. (...) The strength of Siren Feasts lies in its attention to the development of gastronomy and to the gastronomical writers who are relatively unknown even to professional classicists. The book can also be a useful starting point for inquiries into Greek food.' (GWEN COMPTON-ENGLE in Bryn Mawr Classical Review 96.04.29). From the library of Prof. Carl Deroux. ISBN 0415116201 9780415116206 [NL]

Routledge. Near Fine in Very Good+ dust jacket. Date: 1996. Hardcover. 0415116201 . DJ has very minor shelfwear. DJ spine a bit sunned. ; 0.92 x 9.18 x 6.11 Inches; 320 pages; Cheese, wine, honey and olive oil--four of Greece's best known contributions to culinary culture- -were already well known four thousand years ago. Remains of honeycombs and of cheeses have been found under the volcanic ash of the Santorini eruption of 1627 BC. Over the millennia, Greek food diversified and absorbed neighboring traditions, yet retained its own distinctive character. In Siren Feasts, Andrew Dalby provides the first serious social history of Greek food. He begins with the tunny fishers of the neolithic age, and traces the story through the repertoire of classical Greece, the reputations of Lydia for luxury and of Sicily and South Italy for sybaritism, to the Imperial synthesis of varying traditions, with a look forward to the Byzantine cuisine and the development of the modern Greek menu. The apples of the Hesperides turn out to be lemons, and great favour attaches to Byzantine biscuits. Fully documented and comprehensively illustrated, scholarly yet immensely readable, Siren Feasts demonstrates the social construction placed upon different types of food at different periods (was fish a luxury item in classical Athens, though disdained by Homeric heroes? ). It places diet in an economic and agricultural context; and it provides a history of mentalities in relation ...