A look at the eating habits of the ancient Greeks, covering their favourite snacks, why they ate more fish than meat, and their customs and rituals before eating and drinking. Illustrated with colour and black and white photographs, a new title in the FOOD AND FEASTS series, suitable for the National Curriculum History Key Stage 2.
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Editorial Reviews
From School Library Journal
Grade 4-6?In these appealing series entries, colorful photographs and a topic with universal appeal bring two ancient cultures to life. The books begin with an introduction to the people, followed by chapters on farming, fishing, food in towns and cities, food for travelers, and examples of meals and recipes. All information is placed in historical perspective with an emphasis on the role of religion. Different strata of society are examined, from the wealthiest Greek to the poorest Viking farmer. While food and feasts are the target subjects, an overall picture of each culture emerges. The writing is clear and lively; the full-color and black-and-white photographs and reproductions are well captioned. Students needing more general information on the Greeks should try Anne Pearson's Ancient Greece (Knopf, 1992), which uses strong visual images and numerous photos to depict their politics, games, dining, clothing, art, and science. John D. Clare's The Vikings (Harcourt, 1992) uses reenactment photographs to depict daily life and customs.?Joyce Adams Burner, Hillcrest Library, Prairie Village, KS
Copyright 1995 Reed Business Information, Inc.
Copyright 1995 Reed Business Information, Inc.
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