Ancient Food Technology

Front Cover
Brill, 2001 - Cooking - 477 pages
Employing a wide variety of sources, this book discusses innovations in food processing and preservation from the Palaeolithic period through the late Roman Empire. All through the ages, there has been the need to acquire and maintain a consistent food supply leading to the invention of tools and new technologies to process certain plant and animal foods into different and more usable forms. This handbook presents the results of the most recent investigations, identifies controversies, and points to areas needing further work. It is the first book to focus specifically on ancient food technology, and to discuss the integral role it played in the political, economic, and social fabric of ancient society. Fully documented and lavishly illustrated with numerous photographs and drawings, it will appeal to students and scholars of both the arts and the sciences.

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Contents

Lower and Middle Paleolithic Periods
3
Upper Paleolithic and Neolithic Periods
35
Summary and Conclusions to Part One
81
Copyright

11 other sections not shown

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About the author (2001)

Robert I. Curtis, Ph.D. (1978) in Ancient History, University of Maryland, is Professor of Classics at the University of Georgia. He has published on Roman social and economic history, including Garum and Salsamenta. Production and Commerce in Materia Medica (Brill, 1991).

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