Food in the Ancient World

by Joan P. Alcock

Overview

The ways of life of four great ancient civilizations-the Egyptians, Greeks, Romans, and Celts-are illuminated here through their foodways. The cultures were moving toward settled agriculture, and it was a time of experimentation and learning. Cities also emerged, and this consumer society needed to be provided for. Food in the Ancient World draws on writings of Classical authors such as Petronius, Galen, and Cato and archeological findings to present intimate insight into ancient peoples. This volume will be indispensable to complement Classical history, culture, and literature studies at the high school level on up and to inform the general reader.

The volume begins with an overview of the civilizations and their agricultural practices and trade. A lengthy discussion of the foodstuffs available describes the discovery, emergence, usage, and appraisals of the ancients of a host of ingredients. A chapter covers food by civilization. Chapters on food preparation and the food professions and eating habits provide a fascinating look at the social structure, with slaves and women preparing and serving food. The account of the gatherings of slaves and freedmen in taverns, inns, and bars and the elites' notorious banquet, symposium, feast, or convivium is particularly intriguing and crucial to understanding male society. Other aspects covered are food for soldiers, food in religious and funerary practices, and concepts of diet and nutrition. Many Classical recipes are interspersed, along with illustrations.

Product Details

ISBN-13:	9780313083143
Publisher:	ABC-CLIO, Incorporated
Publication date:	12/30/2005
Series:	Food through History
Sold by:	Barnes & Noble
Format:	eBook
File size:	3 MB

About the Author

Joan P. Alcock is an archeologist and historian and an Honorary Fellow of London South Bank University and a Fellow of the Society of Antiquaries of London. She is the author of Life in Roman Britain (1996) and Food in Roman Britain (2001), among other works.

Table of Contents

Acknowledgments     ix
Introduction     xi
Classical Authors Mentioned     xv
Abbreviations for Notes     xxv
Time Line     xxvii
Historical Overview     1
Population     1
Agricultural Practices     4
Trade     24
Foodstuffs     31
Grains     31
Legumes     35
Fungi     38
Fruits     39
Nuts     47
Vegetables     49
Root Vegetables     51
Salad Vegetables     55
Weeds     55
Herbs     56
Spices     60
Meat     64
Game     69
Fowl     70
Eggs     75
Fish     75
Crustacea     80
Dairy Products     82
Condiments     84
Beverages     90
Food Preparation and the Food Professions     103
Procedures, Equipment, and Utensils     103
Professionals     118
Dining Establishments     123
Food by Civilization     135
The Egyptians     136
The Greeks     150
The Romans     161
The Celts     172
Eating Habits     181
Meals     181
Food for Special Occasions     187
Food for Special Groups     206
Concepts of Diet and Nutrition     227
Theory of Eating     227
Humoral Theory     229
Food Supply     230
Diet     233
Scarcity, Famine, and Malnutrition     237
Taboos     242
Teeth: Diet and Hygiene     245
Cemetery and Tomb Evidence     247
Selected Bibliography     253
Index     263

Editorial Reviews

[A]n introduction to the food and eating habits of four ancient civilizations: the Greeks, Romans, Egyptians, and Celts. Alcock divides the book into six sections: historical overview, foodstuffs, food preparation and food professions, food by civilization, eating habits, and concepts of diet and nutrition. She also provides a time line and brief biographies of the classical authors mentioned in the book. The prose is clear and there are illustrations. Because this book is written as an introduction, it reads more like a series of encyclopedia entries than a cohesive narrative, but this makes it an easy source for locating general information on the culinary aspect of each civilization….[h]elpful to upper-level high-school students and lower-level undergraduates doing reports on ancient civilizations, and to libraries either starting or adding to a food history collection. General readers; lower- and upper-division undergraduates.” —Choice

“Concentrating on four civilizations-Egyptian, Greek, Roman, and Celtic-this fascinating study shows how food was grown, produced, and eaten from the beginnings of Egyptian pre-dynastic civilization until the end of the Roman Empire. Trade in spices and dealing with crop failures are just two topics that indicate how important food production has been in the history of societies. Maps and chapter bibliographies are included.” —Curriculum Connections

“In her well-prepared contribution to the growing study of food in historical context, the UK author of Food in Roman Britain (2004) treats food cultivation and consumption by the ancient Roman, Egyptian, Greek, and Celt civilizations. Based on evidence including skeletal remains (some mummies show signs of obesity), Alcock reviews their agricultural practices, food preparation, eating and drinking habits and establishments, and concepts of diet and health. The book includes a timeline, list of the classical authors cited, maps, and food-related illustrations.” —Reference & Research Book News

“College-level collections with strong holdings in either ancient history or culinary history will want to take a close look at Food in the Ancient World.” —MBR Internet Bookwatch

From the Publisher