A companion to food in the ancient world / / edited by John Wilkins and Robin Nadeau

• Pubblicazione: Chichester, West Sussex, England : , : Wiley Blackwell, , 2015; ©2015
• Descrizione fisica: 1 online resource (474 p.)
• Disciplina: 394.1209
• Soggetto topico: Gastronomy - History; Food habits - History; Dinners and dining - History; Food in literature; Dinners and dining in literature; Latin literature - History and criticism; Greek literature - History and criticism
• Persona (resp. second.): WilkinsJohn <1954->; NadeauRobin <1976->
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: Part 1. literature and approachers -- Part 2. Production and transport -- Part 3. Preparation -- Part 4. Cultures beyond Athens and Rome -- Part 5. Food and religion/great food cultures.
• Sommario/riassunto: A Companion to Food in the Ancient World presents a comprehensive overview of the cultural aspects relating to the production, preparation, and consumption of food and drink in antiquity. Provides an up-to-date overview of the study of food in the ancient world Addresses all aspects of food production, distribution, preparation, and consumption during antiquity Features original scholarship from some of the most influential North American and European specialists in Classical history, ancient history, and archaeology Covers a wide geographical range from Britain to ancient Asia, i
• Titolo autorizzato: Companion to food in the ancient world
• ISBN: 1-78684-428-1; 1-118-87823-X; 1-118-87827-2; 1-118-87819-1; 1-118-87825-6
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 996441551003316
• Lo trovi qui: Univ. di Salerno
• Serie: Blackwell companions to the ancient world.