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
John Wilkins is Professor of Greek Culture at the University of Exeter. His books include Food in Antiquity (1995), Food in the Ancient World (Wiley-Blackwell 2006) and Galien: Sur les facultes des aliments (2013).
Robin Nadeau is Assistant Professor of Classical Studies at Thorneloe University College (Laurentian University), Canada, and an Honorary University Fellow at the University of Exeter, UK. He is the author of Les manieres de table dans le monde greco-romain (2010).外文書商品之書封，為出版社提供之樣本。實際出貨商品，以出版社所提供之現有版本為主。部份書籍，因出版社供應狀況特殊，匯率將依實際狀況做調整。
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