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Lupines: Europe and Andes

Ken Albala

Ken Albala is Professor of History at the University of the Pacific and chair of the Food Studies MA program in San Francisco. Author affiliation details are correct at time of print publication.

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Beans : A History

Bloomsbury Academic, 2007

Book chapter

...The lupine is the oddest rebel among beans. For those who have never encountered them, they break every rule known about bean cookery. To start with, they are poisonous. Their bitter alkaloids can affect the central nervous system, causing...

Extract from Food and Society in Classical Antiquity

Peter Garnsey

Peter Garnsey

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Food History: Critical and Primary Sources : Classical and Postclassical Eras

Bloomsbury Academic, 2014

Book chapter

...Preliminaries People can consume only such food as is available. Availability is determined by the physical environment and the economic, social and political structures. It is not a straightforward matter to separate out...

The Greeks: Now Let Us Hasten to the Feast

Kaori O’Connor

Kaori O’Connor is an anthropologist at University College London (UCL), UK. Holding degrees in anthropology from Reed College, Oxford University and UCL, she has written widely on the anthropology of food, won the prestigious Sophie Coe Prize for Food History in 2009 and is a frequent media commentator. Author affiliation details are correct at time of print publication.

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The Never-Ending Feast : The Anthropology and Archaeology of Feasting

Bloomsbury Academic, 2015

Book chapter

...I myself feel that there is nothing more delightful than when the festive mood reigns in the hearts of all the people and the banqueters listen to a minstrel from their seats in the hall, while the tables before them are laden with bread...

World Developments

Fabio Parasecoli

Fabio Parasecoli is Associate Professor and Coordinator of Food Studies at the New School in New York City. Among his publications are Food Culture in Italy and Bite Me: Food and Popular Culture (2008). Author affiliation details are correct at time of print publication.

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A Cultural History of Food in Antiquity

Bloomsbury Academic, 2015

Book chapter

...The production, storage, distribution, and consumption of food have arguably been among humankind’s main concerns since its beginnings. Besides the preparation and organization of meals, various food-related features of human life were...

The Assyrians and Achaemenid Persians: Empires of Feasting

Kaori O’Connor

Kaori O’Connor is an anthropologist at University College London (UCL), UK. Holding degrees in anthropology from Reed College, Oxford University and UCL, she has written widely on the anthropology of food, won the prestigious Sophie Coe Prize for Food History in 2009 and is a frequent media commentator. Author affiliation details are correct at time of print publication.

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The Never-Ending Feast : The Anthropology and Archaeology of Feasting

Bloomsbury Academic, 2015

Book chapter

...I dug out a canal from the Upper Zab, cutting through a mountain at its peak … I irrigated the meadows of the Tigris and planted orchards with all kinds of fruit trees in its environs. I pressed wine and offered first fruit offerings...

Eurasia: The Mongols—An Empire Built on Drinking

Kaori O’Connor

Kaori O’Connor is an anthropologist at University College London (UCL), UK. Holding degrees in anthropology from Reed College, Oxford University and UCL, she has written widely on the anthropology of food, won the prestigious Sophie Coe Prize for Food History in 2009 and is a frequent media commentator. Author affiliation details are correct at time of print publication.

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The Never-Ending Feast : The Anthropology and Archaeology of Feasting

Bloomsbury Academic, 2015

Book chapter

...At the entrance to the Palace of Mangu Khan at Caracarum … there was … a great silver tree at the foot of which are four silver lions having a spout and all pouring forth mare’s white milk. Four spouts are introduced in the tree at its top,...

Professional Cooking, Kitchens, and Service Work

Robert I. Curtis

Robert I. Curtis

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A Cultural History of Food in Antiquity

Bloomsbury Academic, 2015

Book chapter

...The image of the modern professional cook (or chef, in the case of haute cuisine) is that of a man or woman schooled, sometimes in internationally noted culinary institutes, in myriad ways to prepare a wide variety of dishes, meats, fish...

Plants and Progress: Rethinking the Islamic Agricultural Revolution

Michael Decker

Michael Decker

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Food History: Critical and Primary Sources : Classical and Postclassical Eras

Bloomsbury Academic, 2014

Book chapter

...I am grateful for Mr. Nick Maroulis who supported this work via my endowed professorship. I also thank the editor and anonymous reviewer for their insightful criticisms of this paper.In 1974, Andrew Watson published an influential article...

Food Systems in Classical Antiquity

Wim Broekaert

Wim Broekaert

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Arjan Zuiderhoek

Arjan Zuiderhoek

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A Cultural History of Food in Antiquity

Bloomsbury Academic, 2015

Book chapter

...How did ancient Greeks and Romans acquire the food they needed? For most people at all times and everywhere in the ancient world, the answer to that question was easy: they were farmers who cultivated their own food. Small farmers...

Roman Beginnings

Susan Rose

Susan Rose was Senior Research Fellow at Roehampton University, UK, and is now retired. She is the author of The Medieval Sea and Medieval Naval Warfare, 1000–1500. Author affiliation details are correct at time of print publication.

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The Wine Trade in Medieval Europe 1000–1500

Continuum, 2014

Book chapter

...In the early nineteenth century, sitting under a plum tree in his Hampstead garden on a summer evening, John Keats invoked the pleasures of wine, ‘a beaker full of the warm South’ that tasted ‘of Flora and the country-green / Dance...