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A companion to food in the ancient world / [electronic resource] edited by John Wilkins, Robin Nadeau.

Contributor(s): Material type: TextTextLanguage: İngilizce Publisher: Oxford : Wiley, 2015Edition: 1Description: 1 online resource (xii, 457 pages)Content type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
ISBN:
  • 9781118878255
Subject(s): Genre/Form: Additional physical formats: Printed edition:: No titleLOC classification:
  • GT2850 .C59 2015
Online resources: Summary: 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
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Holdings
Item type Current library Home library Collection Call number Status Date due Barcode
E-Book E-Book Merkez Kütüphane Merkez Kütüphane E-Kitap Koleksiyonu GT2850 .C59 2015EBK (Browse shelf(Opens below)) Geçerli değil-e-Kitap / Not applicable-e-Book EBK03864

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

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