Food and Drink in Antiquity

A Sourcebook: Readings from the Graeco-Roman World

Professor John F. Donahue

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English

Bloomsbury Academic USA
20 November 2014

Classical history & classical civilisation; Social & cultural history; Food & society

Series: Bloomsbury Sources in Ancient History

Interest in food and drink as an academic discipline has been growing significantly in recent years. This sourcebook is a unique asset to many courses on food as it offers a thematic approach to eating and drinking in antiquity. For classics courses focusing on ancient social history to introductory courses on the history of food and drink, as well as those offerings with a strong sociological or anthropological approach this volume provides an unparalleled compilation of essential source material. The chronological scope of the excerpts extends from Homer in the Eighth Century BCE to the Roman emperor Constantine in the Fourth Century CE. Each thematic chapter consists of an introduction along with a bibliography of suggested readings. Translated excerpts are then presented accompanied by an explanatory background paragraph identifying the author and context of each passage. Most of the evidence is literary, but additional sources - inscriptional, legal and religious - are also included.

By: Professor John F. Donahue
Imprint: Bloomsbury Academic USA
Country of Publication: United States
Dimensions: Height: 234mm, Width: 156mm, Spine: 23mm
Weight: 617g
ISBN: 9781441196804
ISBN 10: 1441196803
Series: Bloomsbury Sources in Ancient History
Pages: 312
Publication Date: 20 November 2014
Audience: General/trade , College/higher education , Professional and scholarly , ELT Advanced , Primary
Format: Hardback
Publisher's Status: Active

Introduction / 1: Greco-Roman Religion / 2: The Family / 3: The Community / 4: The Military / 5: Literature / 6: Gender / 7: The Emperors / 8: Food Supply System / 9: Food and Morality / 10: Settings / 11: Famine and Shortage / 12: Food Production / Index.

John Donahue is Associate Professor in the Department of Classical Studies at the College of William and Mary, Williamsburg. His primary research interests include food and drink in antiquity and Latin inscriptions. His book The Roman Community at Table during the Principate was published in 2004.