(since 1999)


Cookbooks, Biographies & Memoirs; Food References, History & Science; Humor, etc.

 You are here > Home

COOKBOOKSFood History: A to F >  Food in Antiquity



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


Food in Antiquity: A Survey of the Diet of Early Peoples


by Patricia Brothwell (Contributor), Don R. Brothwell 
I picked up this book thinking that it would be a nice survey-style introduction into the various foods and dishes of the ancient world--especially the Classical Mediterranean, given the mosaic on the cover. However, this reads far more like an archaeological treatise recording processes of animal and plant domestication since the Neolithic. With a plethora of taxonomic and anatomical information that's of little use to the non-specialist, the book nevertheless manages to intrigue on occasion, with some tidbits; especially fascinating are the chapters on insects as food and on beverages. Most of the work focuses on the classical and near-eastern civilizations, but occasional mention is made of the mesoamerican cultures as well. Worth reading, but by no means a comprehensive work on early diets.
Reviewer: A reader from Wausau, WI


  Home   |   About & Contact   |   Food History Articles   |   Interviews   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2018 James T. Ehler and unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo



Popular Pages