The Routledge handbook of diet and nutrition in the Roman world / edited by Paul Erdkamp and Claire Holleran.

Format:

Book

Contributor:

Erdkamp, Paul, editor.

Holleran, Claire, 1979- editor.

Series:

Routledge handbooks

Language:

English

Subjects (All):

Diet--Rome.

Diet.

Nutrition--Rome.

Nutrition.

Food habits--Rome.

Food habits.

Physical Description:

1 online resource (362 pages) : illustrations, maps.

Place of Publication:

London ; New York : Routledge, Taylor & Francis Group, 2019.

System Details:

text file

Summary:

"The Routledge Handbook of Diet and Nutrition in the Roman World presents a comprehensive overview of the sources, issues and methodologies involved in the study of the Roman diet. The focus of the book is on the Mediterranean heartland from the second century BC to the third and fourth centuries AD. Life is impossible without food, but what people eat is not determined by biology alone, and this makes it a vital subject of social and historical study. The Handbook takes a multi-disciplinary approach in which all kinds of sources and disciplines are combined to study diet and nutrition of men, women and children in city and countryside in the Roman world. The 23 chapters in this book are structured in five parts. The first section introduces the reader to the wide range of textual, material and bioarchaeological evidence concerning food and nutrition. Section II offers an overview of various kinds of food and drink, including cereals, pulse, olive oil, meat and fish and the social setting of their consumption. Section III goes beyond the perspective of the Roman adult male by concentrating on women and children, on the cultures of Roman Egypt and Central Europe, as well as the Jews in Palestine and the impact of Christianity. Section IV provides a forum to three scholars to offer their thoughts on what physical anthropology contributes to our understanding of health, diet and (mal)nutrition. The final section puts food supply and its failure in the context of community and empire"-- Provided by publisher.

Contents:

Textual evidence : Roman reflections of realities / Kim Beerden

Visual evidence / Shana O'Connell

Material evidence on diet, cooking and techniques / L.M. Banducci

Investigating Roman diet through archaeobotanical evidence / Alexandra Livarda

The contribution of zooarchaeology / Paul Halstead

The bioarchaeology of Roman diet / Chryssi Bourbou

Roman meals in their domestic and wider settings / John Donahue

Cereals and bread / F.B.J. Heinrich

Pulses / A.M. Hansen and F.B.J. Heinrich

Olives and olive oil / Erica Rowan

Wine and other beverages / Wim Broekaert

Meat and other animal products / Michael MacKinnon

Fish and seafood / Annalisa Marzano

Women, children and food / Christian Laes

Central and northern Europe / Tünde Kaszab-Olschewski

Jews in Palestine / David Kraemer

Egypt / Willy Clarysse

The impact of Christianity on diet, health, and nutrition in late antiquity / Emmanuelle Raga

Using skeletal remains as a proxy for Roman lifestyles : the potential and problems with osteological reconstructions of health, diet, and stature in Imperial Rome / Kristina Killgrove

Comparative perspectives on nutrition and social inequality in the Roman world / Geoffrey Kron

Skeletons in the cupboard : femurs and food regimes in the Roman world / Miko Flohr

Market regulation and intervention in the urban food supply / Claire Holleran

Famine and hunger in the Roman world / Paul Erdkamp.

Notes:

OCLC-licensed vendor bibliographic record.

Other Format:

Print version:

ISBN:

9781351107334

OCLC:

1059514487

Access Restriction:

Restricted for use by site license.