- Paperback: 288 pages
- Publisher: Johns Hopkins University Press; Expanded edition (December 18, 1997)
- Language: English
- ISBN-10: 0801857406
- ISBN-13: 978-0801857409
- Product Dimensions: 6 x 0.6 x 9 inches
- Shipping Weight: 14.1 ounces (View shipping rates and policies)
- Average Customer Review: 2 customer reviews
- Amazon Best Sellers Rank: #2,110,741 in Books (See Top 100 in Books)
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Food in Antiquity: A Survey of the Diet of Early Peoples Paperback – December 18, 1997
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"Excellently written, arranged and signposted... The authors are to be congratulated on having included so much in so small a space."(Classical Review)
"[This] cannot have been an easy book to write, and it is hardly surprising that there is no other quite like it: the collection and organization of material, the drawing together of evidence disparate in content and origin, the reduction of complex data to brief and intelligible statements, must all have been daunting tasks and one can only admire the authors' courage in attempting them and their skill in producing something which is, in spite of it all, both interesting and useful."(Journal of Roman Studies)
"Very readable... This revised edition will be a useful addition to any Near Eastern bookshelf."(Rachel S. Hallote Journal of Near Eastern Studies)
About the Author
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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Top customer reviews
survey of the eating and drirking habits
of early peoples'. It's actually a bit
more restricted than that-more of a survey
of what is known archaeologically about
food and drink in pre-modern times.
The book has two great uses. First, for
the eternally curious food-lover, it's a
wonderful browse. The dryly humorous section
on the food value of insects,for example,
is enough of a delight to be worth reading
aloud. The first page of the section on
drinks has the droll observation "It is
sobering to consider that the neglected jar
of fruit juice. . . . .set man along the
road to alcoholism and the illicit still."
The section on cannibalism is perhaps worth
the price of the whole volume.
The second use of this book is as a reference
for the writer and student. Since things
are their history, there's scarcely any
treatment of food, drink or cooking that
would not benefit from at least a reference
to their origins. Organized by type of
foodstuff, this book may be all anyone needs
to know. For those who wish to go further,
there are useful notes and a generous bib-
By focussing on material culture and archae
ology, the book avoids the trickier
questions of ancient diet as a whole.
What did early man eat? Well, this book gives
some pieces of an answer, but certainly
not a comprehensive picture. As so often
the case with academic writing, it's good
to be familiar with the subjects at hand
so as to avoid being caught up in in
accuracies-honey, for example, does not
ferment in spite of the authors' suggestion.
An excellent source and a jolly diversion,
this is a valuable addition to the scholarly
Lynn Hoffman, author of The New Short Course in Wine and the forthcoming novel bang-BANG from Kunati Press.