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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...

China: The Hidden History of Chinese 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

...At the start of the twentieth century ad, the official popular “history” of China stretched back more than four millennia, to a remote period, about 2852 to 2070 bc, known as the first of the Three Dynasties and the time of the Three...

Food Representations

Hugh Lindsay

Hugh Lindsay

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A Cultural History of Food in Antiquity

Bloomsbury Academic, 2015

Book chapter

...The sporadic nature of evidence from the ancient world conditions the extent to which we can explore ancient diet and the high points in ancient techniques related to preparing and presenting food. The social and political environment...

Food Production

Paul Halstead

Paul Halstead

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A Cultural History of Food in Antiquity

Bloomsbury Academic, 2015

Book chapter

...This chapter gives an overview of what food was produced in classical antiquity as well as how it was produced—this doubtless varied over time, regionally, between town and country, and between rich and poor. Most previous syntheses have...