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  • 499 BCE - 0
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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...

Aristotle

David Roochnik

David Roochnik is Professor of Philosophy and Maria Stata Professor of Classical Greek Studies at Boston University, USA. Author affiliation details are correct at time of print publication.

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Eat, Drink, Think : What Ancient Greece Can Tell Us about Food and Wine

Bloomsbury Academic, 2020

Book chapter

...The Four Issues of This Book For better or worse, this book has not really been about food and drink. Instead, its question has been, where should we locate them in our constellation of values? Is eating, with its repetitious cycle of full...

Socrates

David Roochnik

David Roochnik is Professor of Philosophy and Maria Stata Professor of Classical Greek Studies at Boston University, USA. Author affiliation details are correct at time of print publication.

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Eat, Drink, Think : What Ancient Greece Can Tell Us about Food and Wine

Bloomsbury Academic, 2020

Book chapter

...The Symposium Nietzsche’s story describes more than the birth of tragedy in Athens. It also chronicles its demise and how its precarious marriage of competing yet complementary forces was eventually disrupted, and by one person...

Dionysus

David Roochnik

David Roochnik is Professor of Philosophy and Maria Stata Professor of Classical Greek Studies at Boston University, USA. Author affiliation details are correct at time of print publication.

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Eat, Drink, Think : What Ancient Greece Can Tell Us about Food and Wine

Bloomsbury Academic, 2020

Book chapter

...Euripides’ Bacchae Wine is a sure presence at a Homeric supper, and its effects, especially inducing sweet sleep, are mentioned regularly. So too are libations poured at every sacrifice. Still, food, not drink, commands a greater share...

The Eatingest Epic

David Roochnik

David Roochnik is Professor of Philosophy and Maria Stata Professor of Classical Greek Studies at Boston University, USA. Author affiliation details are correct at time of print publication.

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Eat, Drink, Think : What Ancient Greece Can Tell Us about Food and Wine

Bloomsbury Academic, 2020

Book chapter

...Supper in the Odyssey Homer, Odyssey IV.229All citations in this chapter are from The Odyssey of Homer, translated by Robert Fitzgerald (New York: Random House, 1990). Fitzgerald’s version of this famous book, from his word choice to his...

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...

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...

World Developments

Fabio Parasecoli

Fabio Parasecoli is Professor of Food Studies in the Department of Nutrition and Food Studies, New York University, USA. 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...

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...