Food in the ancient world

310 Pages·2006·18.735 MB·English

by  Alcock, Joan P

FOOD IN THE ANCIENT WORLD
Recent Titles in
Food through History
Food in Early Modern Europe
Ken Albala
Food in Medieval Times
Meli tta We iss A da mso n
FOOD IN THE ANCIENT
WORLD
lOAN P. ALCOCK
Food through History
Greenwood Press
Westport, Connecticut • London
Library of Congress Cataloging-in-Publication Data
Alcock, Joan P. (Joan Pilsbury)
Food in the ancient world : / Joan P. Alcock.
p. cm.
Includes bibliographical references and index.
ISBN 0-313-33003-4
1. Food habits—History. 2. Food—History. 3. Civilization, Ancient.
I. Title.
TX353.A47 2006
641.30093—dc22 2005026303
British Library Cataloguing in Publication Data is available.
Copyright © 2006 by Joan P. Alcock
All rights reserved. No portion of this book may be
reproduced, by any process or technique, without the
express written consent of the publisher.
Library of Congress Catalog Card Number: 2005026303
ISBN: 0-313-33003-4
ISSN: 1542-8087
First published in 2006
Greenwood Press, 88 Post Road West, Westport, CT 06881
An imprint of Greenwood Publishing Group, Inc.
www. greenwood. com
Printed in the United States of America
@r
The paper used in this book complies with the
Permanent Paper Standard issued by the National
Information Standards Organization (Z39.48-1984).
10 9 8 7 6 5 4 3 21
The publisher has done its best to make sure the instructions and/or recipes in
this book are correct. However, users should apply judgment and experience when
preparing recipes, especially parents and teachers working with young people. The
publisher accepts no responsibility for the outcome of anv recipe included in this
volume.
For John Marshant,
an excellent friend and stimulating
colleague
This page intentionally left blank
CONTENTS
Acknowledgmentss ix
Introductionn xi
Classical Authors Mentioned
XV
Abbreviations for Notes
XXV
Time Line xxvii
1. Historical Overview 1
Population 1
Agricultural Practices 4
Trade 24
2. Foodstuffs 31
Grains 31
Legumes 35
Fungi 38
Fruits 39
Nuts 47
Vegetables 49
Root Vegetables 51
Salad Vegetables 55
Weeds 55
Herbs 56
Spices 60
Meat 64
viii CONTENTS
Game 69
Fowl 70
Eggs 75
Fish 75
Crustacea 80
Dairy Products 82
Condiments 84
Beverages 90
3. Food Preparation and the Food Professions 103
Procedures, Equipment, and Utensils 103
Professionals 118
Dining Establishments 123
4. Food by Civilization 135
The Egyptians 136
The Greeks 150
The Romans 161
The Celts 172
5. Eating Habits 181
Meals 181
Food for Special Occasions 187
Food for Special Groups 206
6. Concepts of Diet and Nutrition 227
Theory of Eating 227
Humoral Theory 229
Food Supply 230
Diet 233
Scarcity, Famine, and Malnutrition 237
Taboos 242
Teeth: Diet and Hygiene 245
Cemetery and Tomb Evidence 247
Selected Bibliographhy 25 23
Indexx 263
ACKNOWLEDGMENTS
I am most grateful for the help that is always freely given by the
librarians of the Institute of Classical Studies, University of London.
David Allen and Caroline Brick of the Horniman Museum Library,
Forest Hill, London, provided help with the Egyptian literature and
produced books with their usual courtesy. Professor Emeritus Bryan
Reuben, London South Bank University, made valuable suggestions
for the improvement of the text.
I am especially grateful to Wendi Schnaufer at Greenwood, who
allowed me extra time to complete this book, which was delayed
through a series of accidents and misfortunes. Her patience has been
exemplary.