A Cultural History of Food in Antiquity

Paul Erdkamp is Professor of Ancient History at the Flemish Free University of Brussels, Belgium. He is author of Hunger and the Sword; Warfare and Food Supply in Roman Republican Wars; and The Grain Market in the Roman Empire; and editor of The Cambridge Companion to Ancient Rome (2013).

Series Preface

Introduction: Food and Commensality in the Ancient Near East
Paul Erdkamp, Flemish Free University of Brussels, Belgium

1 Food Production
Paul Halstead, University of Sheffield, UK

2 Food Systems in Classical Antiquity
Wim Broekaert, and Arjan Zuiderhoek, Ghent University, Belgium

3 Food Security, Safety, and Crises
Paul Erdkamp, Flemish Free University of Brussels, Belgium

4 Food and Politics in Classical Antiquity
Wim Broekaert, and Arjan Zuiderhoek, Ghent University, Belgium

5 Eating and Drinking Out
Steven J. R. Ellis, University of Cincinnati, USA

6 Professional Cooking, Kitchens, and Service Work
Robert I. Curtis, Department of Classics, University of Georgia, USA

7 Family and Domesticity
Konrad Vössing, Rheinische Friedrich- Wilhelms-Universität Bonn,Germany

8 Body and Soul
Robin Nadeau, University of Exeter, UK

9 Food Representations
Hugh Lindsay, University of Newcastle, New South Wales, Australia

10 World Developments
Fabio Parasecoli, The New School, NYC, USA

Notes
Bibliography
Notes on Contributors
Index