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The Routledge Handbook of Diet and Nutrition in the Roman World

Edited by: Paul Erdkamp , Claire Holleran

Print publication date:  October  2018
Online publication date:  October  2018

Print ISBN: 9780815364344
eBook ISBN: 9781351107334
Adobe ISBN:

10.4324/9781351107334
 Cite  Marc Record

Book description

The Routledge Handbook of Diet and Nutrition in the Roman World presents a comprehensive overview of the sources, issues and methodologies involved in the study of the Roman diet. The focus of the book is on the Mediterranean heartland from the second century BC to the third and fourth centuries AD.

Life is impossible without food, but what people eat is not determined by biology alone, and this makes it a vital subject of social and historical study. The Handbook takes a multidisciplinary approach in which all kinds of sources and disciplines are combined to study the diet and nutrition of men, women and children in city and countryside in the Roman world. The chapters in this book are structured in five parts. Part I introduces the reader to the wide range of textual, material and bioarchaeological evidence concerning food and nutrition. Part II offers an overview of various kinds of food and drink, including cereals, pulses, olive oil, meat and fish, and the social setting of their consumption. Part III goes beyond the perspective of the Roman adult male by concentrating on women and children, on the cultures of Roman Egypt and Central Europe, as well as the Jews in Palestine and the impact of Christianity. Part IV provides a forum to three scholars to offer their thoughts on what physical anthropology contributes to our understanding of health, diet and (mal)nutrition. The final section puts food supply and its failure in the context of community and empire.

Table of contents

Prelims Download PDF
Chapter  1:  Introduction Download PDF
Chapter  2:  Textual Evidence Download PDF
Chapter  3:  Visual Evidence Download PDF
Chapter  4:  Material Evidence on Diet, Cooking and Techniques Download PDF
Chapter  5:  Investigating Roman Diet through Archaeobotanical Evidence Download PDF
Chapter  6:  The Contribution of Zooarchaeology Download PDF
Chapter  7:  The Bioarchaeology of Roman Diet Download PDF
Chapter  8:  Roman Meals in their Domestic and Wider Settings Download PDF
Chapter  9:  Cereals and Bread Download PDF
Chapter  10:  Pulses Download PDF
Chapter  11:  Olives and Olive Oil Download PDF
Chapter  12:  Wine and other Beverages Download PDF
Chapter  13:  Meat and other Animal Products Download PDF
Chapter  14:  Fish and Seafood Download PDF
Chapter  15:  Women, Children and Food Download PDF
Chapter  16:  Central and Northern Europe Download PDF
Chapter  17:  Jews in Palestine Download PDF
Chapter  18:  Egypt Download PDF
Chapter  19:  The Impact of Christianity Download PDF
Chapter  20:  Using Skeletal Remains as a Proxy for Roman Lifestyles Download PDF
Chapter  21:  Comparative Perspectives on Nutrition and Social Inequality in the Roman World Download PDF
Chapter  22:  Skeletons in the Cupboard? Download PDF
Chapter  23:  Market Regulation and Intervention in the Urban Food Supply Download PDF
Chapter  24:  Famine and Hunger in the Roman World Download PDF
Bibliography Download PDF
Index Download PDF
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