This is the first study of food in classical antiquity that treats it as both a biological and a cultural phenomenon. The variables of food quantity, quality and availability, and the impact of disease, are evaluated and a judgement reached which inclines to pessimism. Food is also a symbol, evoking other basic human needs and desires, especially sex, and performing social and cultural roles which can be either integrative or divisive. The book explores food taboos in Greek, Roman, and Jewish society, and food-allocation within the family, as well as more familiar cultural and economic polarities which are highlighted by food and eating. The author draws on a wide range of evidence new and old, from written sources to human skeletal remains, and uses both comparative historical evidence from early modern and contemporary developing societies and the anthropological literature, to create a case-study of food in antiquity.

A general study of food in antiquity, broadly based and comprehensive.
Reviews
'... this is a survey of generous range and wide reference, drawing its emphases from the trends of modern research ... not only will this be an indispensable handbook for students; all ancient historians will learn from it.' Journal of Hellenic Studies
'... it is intellectually challenging and the range is great: in short a delight.' Petits Propos Culinaires



Book Information
ISBN 9780521645881
Author Peter Garnsey
Format Paperback
Page Count 192
Imprint Cambridge University Press
Publisher Cambridge University Press
Weight(grams) 290g
Dimensions(mm) 229mm * 152mm * 15mm