A companion to food in the ancient world /  [electronic resource] 
edited by John Wilkins, Robin Nadeau. 
 - 1 
 - 1 online resource (xii, 457 pages) 
<br/><br/> 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, including Egypt and Mesopotamia, Asia Minor, regions surrounding the Black Sea, and China • Considers the relationships of food in relation to ancient diet, nutrition, philosophy, gender, class, religion, and more 
<br/><br/><label>ISBN: </label>9781118878255 
<br/><br/><label>Standard No.: </label>10.1002/9781118878255  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Ancient Culture<br/>Ancient & Classical History<br/>Classical Studies Special Topics
<br/><br/><label>Index Terms--Genre/Form: </label><br/>Electronic books
<br/><br/><label>LC Class. No.: </label>GT2850  / .C59 2015