From 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. A
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.
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