Food in Antiquity: A Survey of the Diet of Early Peoples

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JHU Press, Jan 22, 1998 - History - 283 pages

A world-wide survey of the eating and drinking habits of early peoples, Don and Patricia Brothwell's Food in Antiquity covers a broad geographical range, from the early populations of Asia, Sub-Saharan Africa, and the Americas to the more familiar Egyptian, Mesopotamian, Greek, and Roman worlds. From meat, insects, vegetables, and fruits to cooking oils and beverages, each source of sustenance is described in terms of who consumed it, how it was prepared, and how it spread from its region of origin.

The Brothwells' treatment is engaging and the information they provide fascinating. We learn, for example, that the vinegar carried by Roman foot soldiers on long marches was mixed with water to serve as a refreshing drink and that fungi provided a reliable source of diet for peoples from Europe, Australia, Japan, and China. The authors consider such questions as whether St. John ate carob or actual locusts in his desert hermitage and whether ancient farmers may have rid their crops of troublesome pests by capturing and eating them. They discuss cannibalism, food taboos, and the radical changes that took place with the introduction of the domestication of animals. The story they unfold is a compelling one that sheds much light on the intricate detective work, the problems and rewards, of biological research in archeology.

 

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Contents

FRUIT AND NUTS 13
140
O LIVES OILS HE RBS
6
FRUIT AND NUTS I3
140
O LIVES OILS HE RBS
157
RIN KS 164
164
DIET AND DISEASE 175
175
DIET AND DISE ASE
176
AFTERWORD
193
B L IOGRAPHY 225
225
THE PLATES 233
265
ACKNOWLEDG MENTS 273
273
Copyright

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About the author (1998)

Don R. Brothwell is an archeologist and author of The Bog Man and the Archeology of People. He teaches at the University of York. Patricia Brothwell is a writer and researcher.

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