A companion to food in the ancient world / edited by John Wilkins and Robin Nadeau. [electronic resource] Wilkins, John, 1954- Nadeau, Robin, 1976- Gastronomy History. Food habits History. Dinners and dining History. Food in literature. Dinners and dining in literature. Latin literature History and criticism. Greek literature History and criticism. GT2850 394.1/209 23 Includes bibliographical references and index. Description based on print version record and CIP data provided by publisher. 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 2015 Text 1 online resource. http://onlinelibrary.wiley.com/book/10.1002/9781118878255 eng Blackwell companions to the ancient world Blackwell companions to the ancient world. Companion to food in the ancient world Companion to food in the ancient world