{"product_id":"a-cultural-history-of-food-in-antiquity-paperback","title":"A Cultural History of Food in Antiquity - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003ePaul Erdkamp\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eFrom Archaic Greece until the Late Roman Empire (c. 800 BCE to c. 500 CE), food was more than a physical necessity; it was a critical factor in politics, economics and culture. On the one hand, the Mediterranean landscape and climate encouraged particular crops - notably cereals, vines and olives - but, with the risks of crop failure ever-present, control of food resources was vital to economic and political power. On the other hand, diet and dining reflected complex social hierarchies and relationships. What was eaten, with whom and when was a fundamental part of the expression of one's role and place in society. In addition, symbolism and ritual suffused foodstuffs, their preparation and consumption. \u003ci\u003e \u003c\/i\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eA Cultural History of Food in Antiquity presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003ePaul Erdkamp\u003c\/b\u003e is Professor of Ancient History at the Flemish Free University of Brussels, Belgium. He is author of \u003ci\u003eHunger and the Sword; Warfare and Food Supply in Roman Republican Wars\u003c\/i\u003e; and \u003ci\u003eThe Grain Market in the Roman Empire\u003c\/i\u003e; and editor of \u003ci\u003eThe Cambridge Companion to Ancient Rome \u003c\/i\u003e(2013).\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 264\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.6 x 9.5 x 6.6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 19, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":48757406466297,"sku":"9781474269902","price":80.91,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0789\/2782\/3097\/files\/FbTRE3uDej9781474269902.webp?v=1785946475","url":"https:\/\/bookscloud.io\/products\/a-cultural-history-of-food-in-antiquity-paperback","provider":"BooksCloud Book Dropshipping","version":"1.0","type":"link"}