In Food in the Ancient World, a respected classicist and a practising world-class chef explore a millennium of eating and drinking. Explores a millennium of food consumption, from c.750 BC to 200 AD. Shows the pivotal role food had in a world where it was linked with morality an…
Focusing on ancient Greece and Rome, but including Persian, Egyptian, Etruscan and Celtic cultures, this work provides an evocative account of food in antiquity, showing the pivotal role food had in a world where it was linked with morality and the social order.
"In recent years, ethnic conflicts and "ethnic cleansing" have become all-too familiar topics in the news and have focused renewed academic attention on the subject of ethnic identity. A Companion to Ethnicity in the Ancient Mediterranean presents a comprehensive collection of e…
Gregory Shushan challenges post-modern scholarly attitudes concerning cross-cultural comparisons in the study of religions. In an original and innovative piece of comparative research, he analyses afterlife conceptions in five ancient civilisations (Old and Middle Kingdom Egypt,…
by Temin, Peter
fromThe Princeton economic history of the western world
In this intellectual history, historian of the ancient Near East Marc Van de Mieroop argues that, for three millennia preceding the Greeks, there were Babylonian philosophers who systematically studied knowledge--about language, divination, and the law--using a coherent system o…
Economic Theory and the Ancient Mediterranean presents a comprehensive introduction to the application of contemporary economic theory to the various societies populating the ancient regions surrounding the Mediterranean Sea from 5000 BCE to 400 CE. Written for a broad range of…
