Food in the Ancient World

Food in the Ancient World

10 projects. Showing results 1 through 10.

photo of a woman making a pot sitting in front of pots of different sizes

Ancient Cookware from the Levant

An Ethnoarchaeological Perspective

Gloria London, Independent Scholar

Anthimus

On the Observance of Foods

Translated with notes and commentary by Mark Grant, Independent Writer and Classicist
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Apicius

A critical edition with an introduction and English translation

Translated and introduced by Christopher Grocock, Head of Classics at Bedales School, UK & Sally Grainger, Author and Reconstructionist Cook

Archestratus

Fragments from the Life of Luxury : a modern English translation with introduction and commentary

Archestratus, Greek Poet, 4th-Century BC, Translated with commentary and Introduced by John Wilkins, Exeter University & Shaun Hill, Chef and Author

Cato on Farming

A Modern Translation

Translated with Commentary by Andrew Darby, Food Historian and Classicist
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Cooking Apicius

Roman Recipes for Today

Sally Grainger, Archaeologist, Food Historian and Reconstructivist Cook

Geoponika

Farm work : a modern translation of the Roman and Byzantine farming handbook

Translated by Andrew Darby, Classical and Food Historian

Palladius

The Work of Farming

Rutilius Taurus Aemilianus Palladius, 4th/5th century CE, Translated by John G. Fitch, University of Victoria (Emeritus)

Roman Food Poems

Translated by Alistair Elliott, Librarian, Poet and Translator (1932-2018)

Taste or Taboo

Dietary Choices in Antiquity

Michael Beer, University of Exeter