A01=John Wilkins
A01=Shaun Hill
advances
ancient world
Author_John Wilkins
Author_Shaun Hill
book
Category=JBCC6
Category=JHB
Category=NHB
Category=NHC
cereals
character
chef
citizens
classicist
elites
embraces
eq_bestseller
eq_history
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_society-politics
explore
food
gastronomy
impoverished
life
meateating
millennium
people
persian
practising worldclass
subsisting
walks
whose demands
Product details
- ISBN 9780631235514
- Weight: 454g
- Dimensions: 154 x 229mm
- Publication Date: 13 Dec 2005
- Publisher: John Wiley and Sons Ltd
- Publication City/Country: GB
- Product Form: Paperback
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In Food in the Ancient World, a respected classicist and a practising world-class chef explore a millennium of eating and drinking.
- Explores a millennium of food consumption, from c.750 BC to 200 AD.
- Shows the pivotal role food had in a world where it was linked with morality and the social order.
- Concerns people from all walks of life – impoverished citizens subsisting on cereals to the meat-eating elites.
- Describes religious sacrifices, ancient dinner parties and drinking bouts, as well as exotic foods and recipes.
- Considers the role of food in ancient literature from Homer to Juvenal and Petronius.
John M. Wilkins is Professor of Greek Culture at the University of Exeter. He is the author of Euripides: Heraclidae (1993) and The Boastful Chef: The Discourse of Food in Ancient Greek Comedy (2000) and has edited several books on Greek literature and food in the ancient world.
Shaun Hill is Honorary Research Fellow at the University of Exeter. He is chef and former owner of the Michelin-starred Merchant House and works as an independent food writer. His books include Cooking at the Merchant House (2000), How to Cook Better (2004), and Cook (with others, 2005).
John Wilkins and Shaun Hill have co-written several books and articles including Archestratus: The Life of Luxury (1994)
