Amid growing interest in food and drink as an academic discipline in recent years, this volume is the first to provide insight into eating and drinking by focus

An accurate and accessible tool for understanding the rich and varied contexts for eating and drinking in antiquity.

A Companion to Food in the Ancient World presents a comprehensive overview of the cultural aspects relating to the production, preparation, and consumption of f

The authors describe various sources of sustenance (meat, cooking oils, fruits and vegetables, beverages, etc.) in terms of who consumed it, how it was prepared

Explores the cuisine of the Mediterranean in ancient times from 750 B.C. to A.D. 450.