| Description |
283 pages : illustrations, maps ; 22cm |
| Contents |
I. Introduction -- II. The Vertebrates -- III. The Invertebrates -- IV. Sugars -- V. Fungi -- VI. Cereal Crops -- VII. The Vegetables -- VIII. Fruit and Nuts -- IX. Olives, Oils, Herbs and Condiments -- X. Drinks -- XI. Diet and Disease |
| Summary |
A world-wide survey of the eating and drinking habits of early peoples, Don and Patricia Brothwell's Food in Antiquity covers a broad geographical range, from the early populations of Asia, Sub-Saharan Africa, and the Americas to the more familiar Egyptian, Mesopotamian, Greek, and Roman worlds. From Meat, insects, vegetables, and fruits to cooking oils and beverages, each source of sustenance is described in terms of who consumed it, how it was prepared, and how it spread from its region of origin. This paperback edition includes a new afterword in which Don Brothwell offers a "progress report" on recent discoveries and developments in the archaeology of food |
| Notes |
Originally published: New York : Praeger, 1969, in series: Ancient peoples and places |
| Bibliography |
Includes bibliographical references (pages 225-232) and index |
| Subject |
Food habits -- History.
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Food -- History.
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Diet -- history.
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Feeding Behavior -- history
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Food Habits -- history
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Food -- history.
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| Author |
Brothwell, Patricia.
|
| LC no. |
97018406 |
| ISBN |
0801857406 (alk. paper) |
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