Food in antiquity (1969)
Food in antiquity is a 1969 food book written by Don R. Brothwell and Patricia Brothwell.
A world-wide survey of the eating and drinking habits of early peoples, Don and Patricia Brothwell's Food in Antiquity covers a broad geographical range, from the early populations of Asia, Sub-Saharan Africa, and the Americas to the more familiar Egyptian, Mesopotamian, Greek, and Roman worlds. From Meat, insects, vegetables, and fruits to cooking oils and beverages, each source of sustenance is described in terms of who consumed it, how it was prepared, and how it spread from its region of origin.
This paperback edition includes a new afterword in which Don Brothwell offers a "progress report" on recent discoveries and developments in the archaeology of food.
Quick answers
What is Food in antiquity about?
A world-wide survey of the eating and drinking habits of early peoples, Don and Patricia Brothwell's Food in Antiquity covers a broad geographical range, from the early populations of Asia, Sub-Saharan Africa, and the Americas to the more familiar Egyptian, Mesopotamian, Greek, and Roman worlds. From Meat, insects, vegetables, and fruits to cooking oils and beverages, each source of sustenance is described in terms of who consumed it, how it was prepared, and how it spread from its region of origin. This paperback edition includes a new afterword in which Don Brothwell offers a "progress report" on recent discoveries and developments in the archaeology of food.
When was Food in antiquity published?
Food in antiquity was published in 1969.
Who made Food in antiquity?
Food in antiquity was written by Don R. Brothwell and Patricia Brothwell.