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

Contributor(s):

Material type: Text

TextLanguage: 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:

Electronic books

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	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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