Food and Drink in Classical Antiquity: Resources

RESEARCH INFO:

If you want to find a great book to use for research, Professor Alcock is holding Andrew Dalby's "Food in the Ancient World A-Z" in the Institute for us.... but you can also access this book by going to scholar.google.com and searching for "Dalby food in the ancient world" (should be the first link as a BOOK). If you are logged into google with an email, you will be able to access this book as well as many others, and you can even search for words within the book that might help your research. Good luck!

Document Icon General Bibliography

Online handbook of MLA citation

Brown University Writing Center

On reserve at the Rock:

Alcock, Joan P. Food in the Ancient World (Westport, Conn. : Greenwood Press, 2006).

Apicius. Cookery and dining in imperial Rome (New York : Dover Publications, 1977).

Apicius. The Roman cookery book (London, Toronto: Harrap 1958).

Bynum, Caroline Walker. Holy Feast and Holy Fast (Berkeley : University of California Press, 1987).

Counihan, C. and P. Van Esterike. Food and culture: a reader (New York : Routledge, 1997).

Dalby, A. The Classical Cookbook (London : British Museum Press, 1996).

Dietler, Michael and Brian Hayden. Feasts: Archaeological and Ethnographic Perspectives on Food, Politics and Power (Washington, D.C. : Smithsonian Institution Press, 2001).

Garnsey, Peter. Cities, Peasants and food in Classical Antiquity (Cambridge: University Press, 1998).

Gowers, Emily. The Loaded Table (New York : Oxford University Press, 1993).

Lissarrague, Francois. The Aesthetics of the Greek Banquet (Princeton: University Press, 1990).

Murray, Oswyn. Sympotika (New York: Oxford University Press, 1990).

Nielsen, I. and H.S. Nielsen. Meals in a Social Context (Aarhus: University Press, 1998).

Slater, William J. Dining in a Classical Context (Ann Arbor : University of Michigan Press, 1991).

Roberts, Charlotte and Keith Manchester. The Archaeology of Disease( Ithaca, N.Y. : Cornell University Press, 2005).

Visser, Margaret. The Rituals of Dinner (New York : Grove Weidenfeld, 1991).

Wilkins, John, David Harvey and Mike Dobson. Food in Antiquity (Exeter: University Press, 1995).

Basic Introduction to Greek Vases

Useful Websites

‘A Taste of the Ancient World’ (undergraduate museum exhibit, University of Michigan)
http://www.si.umich.edu/CHICO/AncientFood/
http://www.umich.edu/~kelseydb/Exhibits/Food/text/Food.html

Food stories on the internet

"Fried Fish that Still Breathes - a Delicacy or Downright Distasteful?"
courtesy of Eleanor Smith

Ethiopia asks for urgent food aid
courtesy of Eleanor Smith

Catching Fire: How Cooking Made Us Human by Richard Wrangham.
"Why Are Humans Different From All Other Apes? It’s the Cooking, Stupid."
Wrangham's 'new theory of human evolution, one he calls “the cooking hypothesis,” one that Darwin (among others) simply missed': 'Put simply, Mr. Wrangham writes that eating cooked food — whether meat or plants or both —made digestion easier, and thus our guts could grow smaller. The energy that we formerly spent on digestion (and digestion requires far more energy than you might imagine) was freed up, enabling our brains, which also consume enormous amounts of energy, to grow larger. The warmth provided by fire enabled us to shed our body hair, so we could run farther and hunt more without overheating. Because we stopped eating on the spot as we foraged and instead gathered around a fire, we had to learn to socialize, and our temperaments grew calmer.' Other topics include a 'a thorough, delightfully brutal takedown of the raw-food movement and its pieties' and the evolution of gender roles. -NYTimes

OPINION | September 8, 2006 Op-Ed Contributor: Other Fish to Fry By PAUL GREENBERG For the ocean's sake, shun the tuna and embrace the carp.
(Courtesy of Caroline Kersten)

Food History News' Directory - search for food museums in your area.
of particular interest: The Debunk-House

American Public Media's The Splendid Table and its Archives - the 10 February 2001 episode Aroma and Arousal, for example.

Uploaded Image Epic History of Italian Food podcast Why did Mussolini love risotto? How did pasta really get to Italy? How did the Italians come to eat so well? This hour on Here on Earth: Radio Without Borders, Jean Feraca and her guest, John Dickie (author of "Delizia") talk about the epic history of Italian food.

Uploaded Image The Burnt Food Museum

Uploaded Image www.nyfoodmuseum.org The New York Food Museum

Uploaded Image Johnson & Wales Culinary Archives and Museum

Uploaded Image Biscuit Injuries
Over 25 million British adults have suffered from injuries during their tea and coffee breaks, study reveals. (Bonus: a list of ten cookies with their associated "risk ratings" so that the safety-conscious cookie-eater can be fully aware of the risk of eating a custard cream, say, versus a piece of shortbread.)

Please add any relevant websites you have found, by using the 'Post your comments' area at the bottom of the page.

Posted at Sep 20/2009 08:21PM:
nasa: Here is an interesting article on Wikipedia, about people who don't eat food: http://en.wikipedia.org/wiki/Inedia. I wonder what happened to Lani Marcia Roslyn Morris, so that two people were charged with manslaughter over her unwillingness to eat!

Posted at Dec 01/2009 04:51PM:
Nick Sinnott-Armstrong: This is a page which people may find interesting on the many uses of amurca: http://penelope.uchicago.edu/Thayer/E/Roman/Texts/Cato/De_Agricultura/F*.html