Joan P. Alcock – författare

The ways of life of four great ancient civilizations— Egyptian, Greek, Roman, and Celtic—are illuminated here through their foodways. As these cultures moved toward settled agriculture, a time of experimentation and learning began. Cities emerged, and with them consumer societies that needed to be supplied. Food Culture in the Ancient World draws on writings of classical authors such as Petronius, Galen, and Cato, as well as on archeological findings, to present intimate insight into ancient peoples. This volume will be indispensable as it complements classical history, cultural, and literature studies at the high school and college levels and will also inform the general reader.The book begins with an overview of the civilizations and their agricultural practices and trade. A full discussion of available foodstuffs describes the discovery, emergence, usage, and appraisals of a host of ingredients. A subsequent chapter covers food by civilization. Chapters on food preparation, the food professions, and eating habits provide a fascinating look at the social structure, with slaves and women preparing and serving food. Accounts of the gatherings of slaves and freedmen in taverns, inns, and bars and the notorious banquet, symposium, feast, and convivium of the elite are particularly intriguing and crucial to understanding male society. Other aspects of ancient life brought to life for the reader include food for soldiers, food in religious and funerary practices, and concepts of diet and nutrition. Many Classical recipes are interspersed with the text, along with illustrations.

The ways of life of four great ancient civilizations— Egyptian, Greek, Roman, and Celtic—are illuminated here through their foodways. As these cultures moved toward settled agriculture, a time of experimentation and learning began. Cities emerged, and with them consumer societies that needed to be supplied. Food Culture in the Ancient World draws on writings of classical authors such as Petronius, Galen, and Cato, as well as on archeological findings, to present intimate insight into ancient peoples. This volume will be indispensable as it complements classical history, cultural, and literature studies at the high school and college levels and will also inform the general reader.The book begins with an overview of the civilizations and their agricultural practices and trade. A full discussion of available foodstuffs describes the discovery, emergence, usage, and appraisals of a host of ingredients. A subsequent chapter covers food by civilization. Chapters on food preparation, the food professions, and eating habits provide a fascinating look at the social structure, with slaves and women preparing and serving food. Accounts of the gatherings of slaves and freedmen in taverns, inns, and bars and the notorious banquet, symposium, feast, and convivium of the elite are particularly intriguing and crucial to understanding male society. Other aspects of ancient life brought to life for the reader include food for soldiers, food in religious and funerary practices, and concepts of diet and nutrition. Many Classical recipes are interspersed with the text, along with illustrations.

Descriptions of food in Roman Britain are usually based on the cookery book of Apicius, as if the whole island dined on gourmet food. In contrast Joan Alcock draws on the archaeological evidence, as well as on Classical and Celtic literature, to discover the full range of native and imported foods needed for a growing urban populations as well as a large resident army.In addition to looking at the very varied food and drink available - from meat, fish and dairy products to vegetables, nuts and herbs - Dr Alcock examines the eating, cooking and dining habits of people who inhabited the province. Comparison is made with other parts of the Roman Empire and, where relevant, to modern food practices. Both civilian and military diets are discussed and the nutritional benefits (or otherwise) of these diets are assessed.Complete with almost 130 illustrations (many in full colour) this is a book which will be a revelation to anyone with an interest in Roman Britain - or, indeed, in the history of cooking.

In BC 55 Julius Caesar came, saw, conquered and then left. It was not until AD 43 that the Emperor Claudius crossed the channel and made Britain the western outpost of the Roman Empire that would span from the Scottish border to Persia. For the next 400 years the island would be transformed. Within that period would see the rise of Londinium, almost immediately burnt to the ground in 60 AD by Boudicca; Hadrian's Wall which was constructed in 112 AD to keep the northern tribes at bay as well as the birth of the Emperor Constantine in third century York. Interwoven with the historical narrative is a social history of the period showing how roman society grew in Britain.

This publication reveals that the Celts were not merely a collection of barbaric tribes but that their civilization compared favourably with those of other ancient civilizations. The detail of the book includes political and social groups, domestic and family life, social hierarchies, housing, food, clothing, religion, superstition, mythology and legend, poetry, warfare and warriors, crime and punishment, bog burials and the interaction of this society with Greek and Roman civilization. It will include extracts from Celtic literature and classical literature relating to the Celts.This publication reveals that the Celts were not merely a collection of barbaric tribes but that their civilization compared favourably with those of other ancient civilizations. The detail of the book includes political and social groups, domestic and family life, social hierarchies, housing, food, clothing, religion, superstition, mythology and legend, poetry, warfare and warriors, crime and punishment, bog burials and the interaction of this society with Greek and Roman civilization. It will include extracts from Celtic literature and classical literature relating to the Celts.The Celtic world covered Western Europe from Ireland to the southern Mediterranean and extending into Galatia (Asia Minor) during the Iron Age and the Roman Empire (between 600 BC and 200 AD). Drawing from a wide variety of sources, including the latest archaeological evidence, and Celtic and classical literature, this publication provides an accessible and up-to-date account of daily life in this Celtic world. With her extensive background in ancient history, Joan Alcock vividly brings to life the civilisation of the Celts, a world with complexities and nuanced variations like any of the other great ancient civilizations. The book details the structure of the Celtic world, its constituent territories and cultures and the interrelationships of these tribes and lands, the roles within each society, including warriors, farmers, craftsmen (who still influence fashions today), slaves, women and children. Detail is given of religion and superstition, feasts and festivals, burial practices, building types and materials, domestic life, family customs, marriage, the raising of children and more. The final chapter examines the decline of the Celts, and the survival and re-emergence of Celtic cultural traditions in the modern era.