{"product_id":"9780631235514","title":"Food in the Ancient World","description":"\u003ch3\u003eAncient Cultures\u003c\/h3\u003e\u003ch1\u003eFood in the Ancient World\u003c\/h1\u003e\u003ch3\u003eJohn Wilkins | Shaun Hill\u003c\/h3\u003e\u003cdiv\u003e\u003cb\u003eHistory \/ Ancient \/ General\u003c\/b\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003eIn \u003ci\u003eFood in the Ancient World\u003c\/i\u003e, a respected classicist and a practising world-class chef explore a millennium of eating and drinking.\u003cbr\u003e \u003cp\u003e\u003cbr\u003e \u003cbr\u003e \u003c\/p\u003e \u003cul class=\"noindent\"\u003e \u003cli\u003eExplores a millennium of food consumption, from c.750 BC to 200 AD.\u003cbr\u003e \u003cbr\u003e \u003c\/li\u003e \u003cli\u003eShows the pivotal role food had in a world where it was linked with morality and the social order.\u003cbr\u003e \u003cbr\u003e \u003c\/li\u003e \u003cli\u003eConcerns people from all walks of life – impoverished citizens subsisting on cereals to the meat-eating elites.\u003cbr\u003e \u003cbr\u003e \u003c\/li\u003e \u003cli\u003eDescribes religious sacrifices, ancient dinner parties and drinking bouts, as well as exotic foods and recipes.\u003cbr\u003e \u003cbr\u003e \u003c\/li\u003e \u003cli\u003eConsiders the role of food in ancient literature from Homer to Juvenal and Petronius.\u003c\/li\u003e \u003c\/ul\u003e\n\u003c\/div\u003e\u003cdiv\u003e  \u003cb\u003eJohn M. Wilkins\u003c\/b\u003e is Professor of Greek Culture at the University of Exeter. He is the author of \u003ci\u003eEuripides: Heraclidae\u003c\/i\u003e (1993) and \u003ci\u003eThe Boastful Chef: The Discourse of Food in Ancient Greek Comedy\u003c\/i\u003e (2000) and has edited several books on Greek literature and food in the ancient world. \u003cbr\u003e \u003cp\u003e\u003cbr\u003e \u003c\/p\u003e \u003cp\u003e\u003cb\u003eShaun Hill\u003c\/b\u003e is Honorary Research Fellow at the University of Exeter. He is chef and former owner of the Michelin-starred Merchant House and works as an independent food writer. His books include \u003ci\u003eCooking at the Merchant House\u003c\/i\u003e (2000), \u003ci\u003eHow to Cook Better\u003c\/i\u003e (2004), and \u003ci\u003eCook\u003c\/i\u003e (with others, 2005).\u003cbr\u003e \u003c\/p\u003e \u003cp\u003e\u003cbr\u003e \u003c\/p\u003e \u003cp\u003eJohn Wilkins and Shaun Hill have co-written several books and articles including \u003ci\u003eArchestratus: The Life of Luxury\u003c\/i\u003e (1994)\u003c\/p\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublication Date: \u003c\/td\u003e\n\u003ctd\u003e10 February 2006\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublisher: \u003c\/td\u003e\n\u003ctd\u003eWiley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eImprint: \u003c\/td\u003e\n\u003ctd\u003eWiley-Blackwell\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eISBN-13: \u003c\/td\u003e\n\u003ctd\u003e9780631235514\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat: \u003c\/td\u003e\n\u003ctd\u003ePaperback \/ softback\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePage Count: \u003c\/td\u003e\n\u003ctd\u003e320\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight (oz): \u003c\/td\u003e\n\u003ctd\u003e16.0\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":44377864175756,"sku":"9780631235514","price":47.66,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9780631235514.jpg?v=1780167236","url":"https:\/\/lateknightbooks.com\/products\/9780631235514","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}