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 facultés 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 manières de table dans le monde gréco-romain (2010).

"Food and drink reveal to us the heart of a culture. Much can be learnt through the essays in this significant and important study." (Reference Reviews 2016).‘Whether one’s passion is cookery books, baking, sacrifice, or butchery, or if kitchens, viniculture, and archaeobotany are more to your taste, readers of all types will find something relevant to dip into here.’ (Tyler Jo Smith, Religious Studies Review, Vol 43, No 2, June 2017).

• List of Illustrations viiiNotes on Contributors ixAbbreviations xiiiIntroduction 1John Wilkins and Robin NadeauPart 1 Literature and Approaches 171 Food in Greek Literature 19Richard Hunter and Demetra Koukouzika2 Athenaeus the Encyclopedist 30Oswyn Murray3 Food in Latin Literature 43Matthew Leigh4 Cookery Books 53Robin Nadeau5 Medical Literature, Diet, and Health 59John Wilkins6 Food and Ancient Philosophy 67Paul Scade7 Food, Gender, and Sexuality 76Florence Dupont8 Class and Power 85Elke Stein‐Hölkeskamp9 The Archaeology of Food Consumption 95Martin Pitts Copyrighted Material10 Roman Food Remains in Archaeology and the Contents of a Roman Sewer at Herculaneum 105Mark Robinson and Erica Rowan11 Anthropology and Food Studies 116Sarah Hitch12 Art and Images: Feasting in Ancient Greece and Rome 123François LissarraguePart 2 Production and Transport 13313 Animals, Meat, and Alimentary By‐products: Patterns of Production and Consumption 135Christophe Chandezon14 Fish 147Dimitra Mylona15 Agriculture 160Geoffrey Kron16 Storage and Transport 173Robert I. Curtis17 Supplying Cities 183Paul ErdkampPart 3 Preparation 19318 Men, Women, and Slaves 195Andrew Dalby19 Kitchens 206Bradley A. Ault20 Baking and Cooking 212Nicolas Monteix21 Dining in Ancient Greece 224Pauline Schmitt Pantel22 Symposium 234Sean Corner23 Royal Feasting 243Konrad Vössing24 Roman Dining 253John F. Donahue25 Table Manners 265Robin Nadeau26 Wine Appreciation in Ancient Greece 273Thibaut BoulayPart 4 Cultures Beyond Athens and Rome 28327 Food, Culture, and Environment in Ancient Asia Minor 285Stephen Mitchell28 Food among Greeks of the Black Sea: the Challenging Diet of Olbia 296David Braund29 Mesopotamia 309Brigitte Lion30 Food in Ancient Egypt 319Pierre Tallet31 “Celtic” Food: Perspectives from Britain 326Martin PittsPart 5 Food and Religion/Great Food Cultures 33532 Sacrifice 337Sarah Hitch33 Jewish Meals in Antiquity 348Jordan D. Rosenblum34 Food and Dining in Early Christianity 357Dennis E. Smith35 Byzantium 365Béatrice Caseau36 Medieval Food 377Bruno Laurioux37 Food in Antiquity: the Islamic Dimension 383David Waines38 The Ideological Foundations of the Food Culture of Pre‐Imperial China 393Françoise SabbanBibliography 403Index 453

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 facultés 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 manières de table dans le monde gréco-romain (2010).

"Food and drink reveal to us the heart of a culture. Much can be learnt through the essays in this significant and important study." (Reference Reviews 2016).‘Whether one’s passion is cookery books, baking, sacrifice, or butchery, or if kitchens, viniculture, and archaeobotany are more to your taste, readers of all types will find something relevant to dip into here.’ (Tyler Jo Smith, Religious Studies Review, Vol 43, No 2, June 2017).

• List of Illustrations viiiNotes on Contributors ixAbbreviations xiiiIntroduction 1John Wilkins and Robin NadeauPart 1 Literature and Approaches 171 Food in Greek Literature 19Richard Hunter and Demetra Koukouzika2 Athenaeus the Encyclopedist 30Oswyn Murray3 Food in Latin Literature 43Matthew Leigh4 Cookery Books 53Robin Nadeau5 Medical Literature, Diet, and Health 59John Wilkins6 Food and Ancient Philosophy 67Paul Scade7 Food, Gender, and Sexuality 76Florence Dupont8 Class and Power 85Elke Stein‐Hölkeskamp9 The Archaeology of Food Consumption 95Martin Pitts Copyrighted Material10 Roman Food Remains in Archaeology and the Contents of a Roman Sewer at Herculaneum 105Mark Robinson and Erica Rowan11 Anthropology and Food Studies 116Sarah Hitch12 Art and Images: Feasting in Ancient Greece and Rome 123François LissarraguePart 2 Production and Transport 13313 Animals, Meat, and Alimentary By‐products: Patterns of Production and Consumption 135Christophe Chandezon14 Fish 147Dimitra Mylona15 Agriculture 160Geoffrey Kron16 Storage and Transport 173Robert I. Curtis17 Supplying Cities 183Paul ErdkampPart 3 Preparation 19318 Men, Women, and Slaves 195Andrew Dalby19 Kitchens 206Bradley A. Ault20 Baking and Cooking 212Nicolas Monteix21 Dining in Ancient Greece 224Pauline Schmitt Pantel22 Symposium 234Sean Corner23 Royal Feasting 243Konrad Vössing24 Roman Dining 253John F. Donahue25 Table Manners 265Robin Nadeau26 Wine Appreciation in Ancient Greece 273Thibaut BoulayPart 4 Cultures Beyond Athens and Rome 28327 Food, Culture, and Environment in Ancient Asia Minor 285Stephen Mitchell28 Food among Greeks of the Black Sea: the Challenging Diet of Olbia 296David Braund29 Mesopotamia 309Brigitte Lion30 Food in Ancient Egypt 319Pierre Tallet31 “Celtic” Food: Perspectives from Britain 326Martin PittsPart 5 Food and Religion/Great Food Cultures 33532 Sacrifice 337Sarah Hitch33 Jewish Meals in Antiquity 348Jordan D. Rosenblum34 Food and Dining in Early Christianity 357Dennis E. Smith35 Byzantium 365Béatrice Caseau36 Medieval Food 377Bruno Laurioux37 Food in Antiquity: the Islamic Dimension 383David Waines38 The Ideological Foundations of the Food Culture of Pre‐Imperial China 393Françoise SabbanBibliography 403Index 453

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 facultés 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 manières de table dans le monde gréco-romain (2010).

"Food and drink reveal to us the heart of a culture. Much can be learnt through the essays in this significant and important study." (Reference Reviews 2016).‘Whether one’s passion is cookery books, baking, sacrifice, or butchery, or if kitchens, viniculture, and archaeobotany are more to your taste, readers of all types will find something relevant to dip into here.’ (Tyler Jo Smith, Religious Studies Review, Vol 43, No 2, June 2017).

• List of Illustrations viiiNotes on Contributors ixAbbreviations xiiiIntroduction 1John Wilkins and Robin NadeauPart 1 Literature and Approaches 171 Food in Greek Literature 19Richard Hunter and Demetra Koukouzika2 Athenaeus the Encyclopedist 30Oswyn Murray3 Food in Latin Literature 43Matthew Leigh4 Cookery Books 53Robin Nadeau5 Medical Literature, Diet, and Health 59John Wilkins6 Food and Ancient Philosophy 67Paul Scade7 Food, Gender, and Sexuality 76Florence Dupont8 Class and Power 85Elke Stein‐Hölkeskamp9 The Archaeology of Food Consumption 95Martin Pitts Copyrighted Material10 Roman Food Remains in Archaeology and the Contents of a Roman Sewer at Herculaneum 105Mark Robinson and Erica Rowan11 Anthropology and Food Studies 116Sarah Hitch12 Art and Images: Feasting in Ancient Greece and Rome 123François LissarraguePart 2 Production and Transport 13313 Animals, Meat, and Alimentary By‐products: Patterns of Production and Consumption 135Christophe Chandezon14 Fish 147Dimitra Mylona15 Agriculture 160Geoffrey Kron16 Storage and Transport 173Robert I. Curtis17 Supplying Cities 183Paul ErdkampPart 3 Preparation 19318 Men, Women, and Slaves 195Andrew Dalby19 Kitchens 206Bradley A. Ault20 Baking and Cooking 212Nicolas Monteix21 Dining in Ancient Greece 224Pauline Schmitt Pantel22 Symposium 234Sean Corner23 Royal Feasting 243Konrad Vössing24 Roman Dining 253John F. Donahue25 Table Manners 265Robin Nadeau26 Wine Appreciation in Ancient Greece 273Thibaut BoulayPart 4 Cultures Beyond Athens and Rome 28327 Food, Culture, and Environment in Ancient Asia Minor 285Stephen Mitchell28 Food among Greeks of the Black Sea: the Challenging Diet of Olbia 296David Braund29 Mesopotamia 309Brigitte Lion30 Food in Ancient Egypt 319Pierre Tallet31 “Celtic” Food: Perspectives from Britain 326Martin PittsPart 5 Food and Religion/Great Food Cultures 33532 Sacrifice 337Sarah Hitch33 Jewish Meals in Antiquity 348Jordan D. Rosenblum34 Food and Dining in Early Christianity 357Dennis E. Smith35 Byzantium 365Béatrice Caseau36 Medieval Food 377Bruno Laurioux37 Food in Antiquity: the Islamic Dimension 383David Waines38 The Ideological Foundations of the Food Culture of Pre‐Imperial China 393Françoise SabbanBibliography 403Index 453