David Harvey was, until his retirement, Lecturer in Classics, University of Exeter. John Wilkins is Professor in Greek Literature, University of Exeter. He is a specialist in the history of food in Greco-Roman culture, with current interests in literature (especially comic drama) and medicine (especially nutrition). His books include Food in Antiquity: Studies in Ancient Society and Culture (Exeter, 1996). Mike Dobson is Director of Humanities Computing and Director of Studies for Information Technology at the University of Exeter.

• Foreword - Alan DavidsonGeneral Introduction - John WilkinsPart 1The production and preparation of cereals and staples: acornutopia, Sarah MasonBarley cakes and emmer bread, Thomas BraunRoman bread and cereals, K.D. WhiteByzantine porridge, Stephen Hill and Anthony BryerEthnoarchaeology and storage in the ancient Mediterranean, Hamish Forbes and Lin FoxhallClibanus and sub testu in the Roman world, A.C. CubberleyMolecular biology and ancient history, Robert SallaresPart 2Meat and fish: the Roman meat trade, Joan FraynThe Apician sauce, Jon SolomonFish from the Black sea - classical Byzantium and the Greekness of trade, David BraundThe paradoxes of seafood, Nicholas PurcellA pretty kettle of fish, Brian SparkesPart 3The social and religious context of food and eating: cereal diet and the origins of man, Gerhard BaudyRitual eating - the case of the parasite, Louise BruitAncient vegetarianism, Catharine OsborneAttitudes to fasting women, Veronika Grimm-SamuelThe control of foods by sumptuary laws, Liugi GalloRevolutionary eating at Athens, James DavidsonPart 4Foreign foods: food and frontier in the Greek colonies of Southern Italy, Mario LombardoPersian food - food stereotypes and political identity, Heleen Sancisi-WeerdenburgLydian food, David HarveyFood and archaeology in Romano-Byzantine Palestine, Simon DarFood for Egyptian temple workers, Dorothy ThompsonThe oldest recipes of all, Jean BotteroCeltic foods, Peter Reynolds.Part 5Food and medicine: hippokratic diaita, Elizabeth CraikHippokratic gynaecology, Helen KingGalen and the traveller's fare, Vivian NuttonOribasius and medical dietetics or the three P's, Mark GrantPart 6Food and literature: archestratus where and when, Andrew DalbyProblems in Greek gastronomic poetry - on the attic banquet of Matro, Enzo DeganiThe sources and sauces of Athenaeus, John Wilkins and Shaun HillComic food and food for comedy, Dwora GilulaArchestratos: Where and When?, Andrew DalbyProblems in Greek Gastronomic Poetry: on Matro’s Attikon Deipnon, Enzo DeganiThe Sources and Sauces of Athenaeus, John WilkinsIndex of passages discussedGeneral index

To say that in the past there has been a chasm between classical studies as such on the one hand and food history studies on the other would be misleading ... This book from Exeter ... Provides a clear and welcome sign that the two fields are acquiring beneficial organic connections of a kind which had only rarely been glimpsed, or dreamed of, in the past.Alan Davidson

David Harvey was, until his retirement, Lecturer in Classics, University of Exeter. John Wilkins is Professor in Greek Literature, University of Exeter. He is a specialist in the history of food in Greco-Roman culture, with current interests in literature (especially comic drama) and medicine (especially nutrition). His books include Food in Antiquity: Studies in Ancient Society and Culture (Exeter, 1996). Mike Dobson is Director of Humanities Computing and Director of Studies for Information Technology at the University of Exeter.

• Foreword - Alan DavidsonGeneral Introduction - John WilkinsPart 1The production and preparation of cereals and staples: acornutopia, Sarah MasonBarley cakes and emmer bread, Thomas BraunRoman bread and cereals, K.D. WhiteByzantine porridge, Stephen Hill and Anthony BryerEthnoarchaeology and storage in the ancient Mediterranean, Hamish Forbes and Lin FoxhallClibanus and sub testu in the Roman world, A.C. CubberleyMolecular biology and ancient history, Robert SallaresPart 2Meat and fish: the Roman meat trade, Joan FraynThe Apician sauce, Jon SolomonFish from the Black sea - classical Byzantium and the Greekness of trade, David BraundThe paradoxes of seafood, Nicholas PurcellA pretty kettle of fish, Brian SparkesPart 3The social and religious context of food and eating: cereal diet and the origins of man, Gerhard BaudyRitual eating - the case of the parasite, Louise BruitAncient vegetarianism, Catharine OsborneAttitudes to fasting women, Veronika Grimm-SamuelThe control of foods by sumptuary laws, Liugi GalloRevolutionary eating at Athens, James DavidsonPart 4Foreign foods: food and frontier in the Greek colonies of Southern Italy, Mario LombardoPersian food - food stereotypes and political identity, Heleen Sancisi-WeerdenburgLydian food, David HarveyFood and archaeology in Romano-Byzantine Palestine, Simon DarFood for Egyptian temple workers, Dorothy ThompsonThe oldest recipes of all, Jean BotteroCeltic foods, Peter Reynolds.Part 5Food and medicine: hippokratic diaita, Elizabeth CraikHippokratic gynaecology, Helen KingGalen and the traveller's fare, Vivian NuttonOribasius and medical dietetics or the three P's, Mark GrantPart 6Food and literature: archestratus where and when, Andrew DalbyProblems in Greek gastronomic poetry - on the attic banquet of Matro, Enzo DeganiThe sources and sauces of Athenaeus, John Wilkins and Shaun HillComic food and food for comedy, Dwora GilulaArchestratos: Where and When?, Andrew DalbyProblems in Greek Gastronomic Poetry: on Matro’s Attikon Deipnon, Enzo DeganiThe Sources and Sauces of Athenaeus, John WilkinsIndex of passages discussedGeneral index

To say that in the past there has been a chasm between classical studies as such on the one hand and food history studies on the other would be misleading ... This book from Exeter ... Provides a clear and welcome sign that the two fields are acquiring beneficial organic connections of a kind which had only rarely been glimpsed, or dreamed of, in the past.Alan Davidson

David Harvey was, until his retirement, Lecturer in Classics, University of Exeter. John Wilkins is Professor in Greek Literature, University of Exeter. He is a specialist in the history of food in Greco-Roman culture, with current interests in literature (especially comic drama) and medicine (especially nutrition). His books include Food in Antiquity: Studies in Ancient Society and Culture (Exeter, 1996). Mike Dobson is Director of Humanities Computing and Director of Studies for Information Technology at the University of Exeter.

• Foreword - Alan DavidsonGeneral Introduction - John WilkinsPart 1The production and preparation of cereals and staples: acornutopia, Sarah MasonBarley cakes and emmer bread, Thomas BraunRoman bread and cereals, K.D. WhiteByzantine porridge, Stephen Hill and Anthony BryerEthnoarchaeology and storage in the ancient Mediterranean, Hamish Forbes and Lin FoxhallClibanus and sub testu in the Roman world, A.C. CubberleyMolecular biology and ancient history, Robert SallaresPart 2Meat and fish: the Roman meat trade, Joan FraynThe Apician sauce, Jon SolomonFish from the Black sea - classical Byzantium and the Greekness of trade, David BraundThe paradoxes of seafood, Nicholas PurcellA pretty kettle of fish, Brian SparkesPart 3The social and religious context of food and eating: cereal diet and the origins of man, Gerhard BaudyRitual eating - the case of the parasite, Louise BruitAncient vegetarianism, Catharine OsborneAttitudes to fasting women, Veronika Grimm-SamuelThe control of foods by sumptuary laws, Liugi GalloRevolutionary eating at Athens, James DavidsonPart 4Foreign foods: food and frontier in the Greek colonies of Southern Italy, Mario LombardoPersian food - food stereotypes and political identity, Heleen Sancisi-WeerdenburgLydian food, David HarveyFood and archaeology in Romano-Byzantine Palestine, Simon DarFood for Egyptian temple workers, Dorothy ThompsonThe oldest recipes of all, Jean BotteroCeltic foods, Peter Reynolds.Part 5Food and medicine: hippokratic diaita, Elizabeth CraikHippokratic gynaecology, Helen KingGalen and the traveller's fare, Vivian NuttonOribasius and medical dietetics or the three P's, Mark GrantPart 6Food and literature: archestratus where and when, Andrew DalbyProblems in Greek gastronomic poetry - on the attic banquet of Matro, Enzo DeganiThe sources and sauces of Athenaeus, John Wilkins and Shaun HillComic food and food for comedy, Dwora GilulaArchestratos: Where and When?, Andrew DalbyProblems in Greek Gastronomic Poetry: on Matro’s Attikon Deipnon, Enzo DeganiThe Sources and Sauces of Athenaeus, John WilkinsIndex of passages discussedGeneral index

To say that in the past there has been a chasm between classical studies as such on the one hand and food history studies on the other would be misleading ... This book from Exeter ... Provides a clear and welcome sign that the two fields are acquiring beneficial organic connections of a kind which had only rarely been glimpsed, or dreamed of, in the past.Alan Davidson