Paul Erdkamp is Professor of Ancient History at the Flemish Free University of Brussels, Belgium. He is author of Hunger and the Sword; Warfare and Food Supply in Roman Republican Wars; and The Grain Market in the Roman Empire; and editor of The Cambridge Companion to Ancient Rome (2013).

• Series Preface Introduction: Food and Commensality in the Ancient Near East Paul Erdkamp, Flemish Free University of Brussels, Belgium1 Food Production Paul Halstead, University of Sheffield, UK2 Food Systems in Classical Antiquity Wim Broekaert, and Arjan Zuiderhoek, Ghent University, Belgium3 Food Security, Safety, and Crises Paul Erdkamp, Flemish Free University of Brussels, Belgium 4 Food and Politics in Classical Antiquity Wim Broekaert, and Arjan Zuiderhoek, Ghent University, Belgium5 Eating and Drinking Out Steven J. R. Ellis, University of Cincinnati, USA6 Professional Cooking, Kitchens, and Service Work Robert I. Curtis, Department of Classics, University of Georgia, USA7 Family and Domesticity Konrad Vössing, Rheinische Friedrich- Wilhelms-Universität Bonn,Germany8 Body and SoulRobin Nadeau, University of Exeter, UK9 Food RepresentationsHugh Lindsay, University of Newcastle, New South Wales, Australia10 World Developments Fabio Parasecoli, The New School, NYC, USANotes Bibliography Notes on Contributors Index

[T]he six volumes of A Cultural History of Food provide an enlightening and fascinating insight into the history of food and its development throughout history in an authoritative and accessible style.

Paul Erdkamp is Professor of Ancient History at the Flemish Free University of Brussels, Belgium. He is author of Hunger and the Sword; Warfare and Food Supply in Roman Republican Wars; and The Grain Market in the Roman Empire; and editor of The Cambridge Companion to Ancient Rome (2013).

• Series Preface Introduction: Food and Commensality in the Ancient Near East Paul Erdkamp, Flemish Free University of Brussels, Belgium1 Food Production Paul Halstead, University of Sheffield, UK2 Food Systems in Classical Antiquity Wim Broekaert, and Arjan Zuiderhoek, Ghent University, Belgium3 Food Security, Safety, and Crises Paul Erdkamp, Flemish Free University of Brussels, Belgium 4 Food and Politics in Classical Antiquity Wim Broekaert, and Arjan Zuiderhoek, Ghent University, Belgium5 Eating and Drinking Out Steven J. R. Ellis, University of Cincinnati, USA6 Professional Cooking, Kitchens, and Service Work Robert I. Curtis, Department of Classics, University of Georgia, USA7 Family and Domesticity Konrad Vössing, Rheinische Friedrich- Wilhelms-Universität Bonn,Germany8 Body and SoulRobin Nadeau, University of Exeter, UK9 Food RepresentationsHugh Lindsay, University of Newcastle, New South Wales, Australia10 World Developments Fabio Parasecoli, The New School, NYC, USANotes Bibliography Notes on Contributors Index

[T]he six volumes of A Cultural History of Food provide an enlightening and fascinating insight into the history of food and its development throughout history in an authoritative and accessible style.

Paul Erdkamp is Professor of Ancient History at the Flemish Free University of Brussels, Belgium. He is author of Hunger and the Sword; Warfare and Food Supply in Roman Republican Wars; and The Grain Market in the Roman Empire; and editor of The Cambridge Companion to Ancient Rome (2013).

• Series Preface Introduction: Food and Commensality in the Ancient Near East Paul Erdkamp, Flemish Free University of Brussels, Belgium1 Food Production Paul Halstead, University of Sheffield, UK2 Food Systems in Classical Antiquity Wim Broekaert, and Arjan Zuiderhoek, Ghent University, Belgium3 Food Security, Safety, and Crises Paul Erdkamp, Flemish Free University of Brussels, Belgium 4 Food and Politics in Classical Antiquity Wim Broekaert, and Arjan Zuiderhoek, Ghent University, Belgium5 Eating and Drinking Out Steven J. R. Ellis, University of Cincinnati, USA6 Professional Cooking, Kitchens, and Service Work Robert I. Curtis, Department of Classics, University of Georgia, USA7 Family and Domesticity Konrad Vössing, Rheinische Friedrich- Wilhelms-Universität Bonn,Germany8 Body and SoulRobin Nadeau, University of Exeter, UK9 Food RepresentationsHugh Lindsay, University of Newcastle, New South Wales, Australia10 World Developments Fabio Parasecoli, The New School, NYC, USANotes Bibliography Notes on Contributors Index

[T]he six volumes of A Cultural History of Food provide an enlightening and fascinating insight into the history of food and its development throughout history in an authoritative and accessible style.