. Provides an up-to-date overview of the study of food in the ancient world
. Addresses all aspects of food production, distribution, preparation, and consumption during antiquity
. Features original scholarship from some of the most influential North American and European specialists in Classical history, ancient history, and archaeology
. Covers a wide geographical range from Britain to ancient Asia, including Egypt and Mesopotamia, Asia Minor, regions surrounding the Black Sea, and China
. Considers the relationships of food in relation to ancient diet, nutrition, philosophy, gender, class, religion, and more
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