Food in the ancient world

In this book, a prominent author specializing in Greek and Roman classical studies, and an experienced world chef, share a journey exploring the customs of eating and drinking in the ancient world over a full millennium, from 750 BC to 200 AD. The authors clarify the pivotal role that food played in a world where food was linked to the social system and moral aspects, and they provide important information about people from different social classes, from the poor who subsisted on grains to the wealthy who ate meat. The book includes details about religious offering rituals, feasts, and drinking sessions in ancient times, as well as foreign foods and some recipes. The book concludes with a discussion of the role of food in literature during ancient times, from Homer to Juvenal and Petronius.