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CLAS 220: Food in Antiquity
compiled by John Porter, University of Saskatchewan
Relevant Links Elsewhere on the WWW and Bibliography for Course Lectures on Food in Antiquity.
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Links to Relevant Sites Elsewhere on the WWW
For a list of journal abbreviations and call numbers, see the
Journals Relating to Classics in the University of Saskatchewan Libraries page.
- Alcock, J.P. Food in the ancient world. Westport, 2006.
- Amouretti, M.C. Le pain et l'huile dans la Grèce antique. Paris, 1986.
- Béliz, M. "The Use of Purple in Cooking, Medicine, and Magic: An Example of Interference by the Imaginary in Rational Discourse," in R. Buxton, ed., From Myth to Reason? (Oxford, 1999) 295-316.
- Bentz, M. Panathenäische Preisamphoren: Eine athenische Vasengattung und ihre Funktion vom 6.-4. Jahrhundert v. Chr. Basel, 1998.
- Bober, P.P. Art, Culture, & Cuisine: Ancient & Medieval Gastronomy. Chicago, 1999.
- Bodiou, L. "La cuisine des bébes en Gr`ce classique: analogies culinaires des médecins hippocratiques," in C. Mee and J. Renard, eds., Cooking up the Past. Food and Culinary Practices in the Neolithic and Bronze Age Aegean (Oxford, 2007) 354-68.
- Bottero, J. The Oldest Cuisine in the World: Cooking in Mesopotamia. Chicago and London, 2011.
- Bradley, K. "The Roman Family at Dinner," in I. Nielsen and H.S. Nielsen, eds., Meals in a Social Context: Aspects of the Communal Meal in the Hellenistic and Roman World (Aarhus, 1998) 36-55.
- Broekaert, W., R. Nadeau, and J. Wilkins, eds. Food, Identity and Cross-Cultural Exchange in the Ancient World. Brussels, 2016.
- Brothwell, D., and P. Brothwell. Food in Antiquity: A Survey of the Diet of Early Peoples. New York, 1969. Reprinted, 1998.
- Burton, J. "Women's Commensality in the Ancient Greek World," G&R 45 (1998) 143-65.
- Cappers, R.T.J. Roman Foodprints at Berenike: Archaeobotanical Evidence of Subsistence and Trade in the Eastern Desert of Egypt. Los Angeles, 2006.
- Colin, J. "Il soldato della matrona d'Efeso e l'aceto dei crocefissi. Petronio 111," RFIC 31 (1953) 97-128. [on the drink posca]
- Cool, H.E.M. Eating and Drinking in Roman Britain. Cambridge: forthcoming, 2007.
- Corcoran, T.H. "Roman Fish Sauces," CJ 58 (1963) 204-09.
- Corvisier, J.-N. "La pèche dans le monde grec," in M. Debidour, ed., Économies et Sociétés dans la Gr`ce Égéenne, 478 - 88 av. J.-C. (Nantes, 2007) 129-59.
- Cotton, H.M., O. Lernau, Y. Goren. "Fish Sauces from Herodean Masada," JRA 9 (1996) 223-38.
- Craik, E. "Diet, Diaita, and Dietetics," in A. Powell, ed., The Greek World (London, 1995) 387-402.
- Dalby, A. Food in the Ancient World. From A to Z. London and New York, 2003.
- Dalby, A. The Classical Cookbook. Los Angeles, 1996.
- Dalby, A. Empire of Pleasures: Luxury and Indulgence in the Roman World. New York and London, 2000.
- Dalby, A. "Topikos Oinos: the Named Wines of Old Comedy," in D. Harvey and J. Wilkins, eds., The Rivals of Aristophanes. Studies in Athenian Old Comedy (London, 2000) 397-406.
- Dalby, A. Siren Feasts: A History of Food and Gastronomy in Greece. New York, 1996.
- Dalby, A. Dangerous Tastes: The Story of Spices. London and Berkeley, 2000.
- Dalby, A. Flavours of Byzantium. London, 2003.
- Davidson, J. Courtesans and Fishcakes: The Consuming Passions of Classical Athens. New York, 1998.
- Davidson, J. "On the Fish Missing from Homer," in J. Wilkins, ed., Food in European Literature (Exeter, 1996) .
- Davidson, J. "Opsophagia: Revolutionary Eating at Athens," in J. Wilkins, D. Harvey, and M. Dobson, eds., Food in Antiquity (Exeter, 1995) 204-13.
- Donahue, J.F. Food and Drink in Antiquity: Readings from the Graeco-Roman World. New York, 2015.
- Edwards, J. The Roman Cookery of Apicius. Point Roberts [Washington], 1984.
- Ehmig, U., B. Liou, and L. Long. "Le garum de Caius Saturius Secundus, bouverneur de la province romaine de Rétie," REA 106 (2004) 123-32.
- Elliot, A. "Food in Roman Poetry," in J. Wilkins, ed., Food in European Literature (Exeter, 1996) .
- Elliott, A. (tr.) Roman Food Poems. Devon, 2003.
- Faas, P. Around the Roman Table. Food and Feasting in Ancient Rome. New York, 2003.
- Fisher, N. "Symposiasts, Fish-eaters and Flatterers: Social Mobility and Moral Concerns," in D. Harvey and J. Wilkins, eds., The Rivals of Aristophanes. Studies in Athenian Old Comedy (London, 2000) 355-96.
- Fleming, S. Vinum: The Story of Roman Wine.
- Flint-Hamilton, K.B. "Legumes in Ancient Greece and Rome: Food, Medicine, or Poison?" Hesperia 68.3 (1999) 371-85.
- Flower, B., and E. Rosenbaum, trs. Apicius: The Roman Cookery Book. London, 1958.
- Forbes, R.J. Studies in Ancient Technology. Leiden, 1964. [Vol. 3; vol. 5, pp. 80ff.]
- Forbes, H.A., and L. Foxhall, "The Queen of All Trees: Preliminary Notes on the Archaeology of the Olive," Expedition 21 (1978) 37-47.
- Foss, P. "Watchful Lares: Roman Household Organization and the Rituals of Cooking and Dining," in R. Laurence and A. Wallace-Hadrill, eds., Domestic Space in the Roman World: Pompeii and Beyond (Portsmouth, 1997) .
- Foxhall, L. Olive Cultivation in Ancient Greece. Oxford, 2007.
- Foxhall, L., and H.A. Forbes, "Sitometreia: The Role of Grain as a Staple Food in Classical Antiquity," Chiron 12 (1982) 41-90.
- Frayne, J. "The Roman Meat Trade," in J. Wilkins, D. Harvey, and M. Dobson, eds., Food in Antiquity (Exeter, 1995) 107-14.
- Fredrick, D.C. "Grasping the pangolin: sensuous ambiguity in Roman dining," Arethusa 36 (2003) 309-43.
- Garnsey, P. Famine and Food Supply in the Graeco-Roman World: Responses to Risk and Crisis. Cambridge, 1988.
- Garnsey, P. Food and Society in Classical Antiquity. Cambridge, 1999.
- Garnsey, P. Cities, Peasants and Food in Classical Antiquity: Essays in Social and Economic History. Cambridge, 1998.
- Gaselee, S. "Wine in Petronius," Wine and Food 36 (1942) 171-72.
- Giacosa, I.G. A Taste of Ancient Rome. Chicago, 1992.
- Gowers, E. The Loaded Table. Representations of Food in Roman Literature. Oxford, 1992.
- Grant, M., tr. Galen on Food and Diet. New York, 2000.
- Humphrey, J.W., J.P. Oleson, and A.N. Sherwood. Greek and Roman Technology: A Sourcebook. London and New York, 1998.
- Knudsen, S. "The Roman House — Dining as a Fine Art: Tablewares of the Ancient Romans," in C. Kondoleon, ed., Antioch: Lost Ancient City (Princeton and Worcester [Mass.], 2000) 181-95.
- Kron, G. "Anthropometry, physical anthropology, and the reconstruction of ancient health nutrition, and living standards," Historia 54 (2005) 68-83.
- Lindsay, H. "Food and Clothing in Martial," Studies in Latin Literature 10 (2000) 318-27.
- MacKinnon, M. Production and Consumption of Animals in Roman Italy: Integrating the Zooarchaeological and Textual Evidence. Portsmouth, 2004
- Maier, R. "Index instrumentorum coquinariorum apud Apicium atque Petronium inventorum," VoxLat 23 (1987) 351-53.
- McLeish, K. Food And Drink. London, 1978.
- Medici, L. De' Italy, the Beautiful Cookbook. Los Angeles, 1988.
- Michael, M. Production and Consumption of Animals in Roman Italy: Integrating the Zooarchaeological and Textual Evidence. Portsmouth, 2004.
- Moreno, A. Feeding the Democracy. The Athenian Grain Supply in the Fifth and Fourth Centuries BC. Oxford, 2007.
- Moritz, L.A. "ALPHITA — A Note," CQ 43 (1949) 113-17.
- Moritz, L.A. Grain-Mills and Flour in Classical Antiquity. 
- Mylona, D. Fish-eating in Greece from the fifth century B. C. to the seventeenth century A. D. A story of impoverished fishermen or luxurious fish banquets? Oxford, 2008.
- Neils, J. "Kitchen or Cult? Women with Mortars and Pestles," in S. Keay and S. Moser, eds., Greek Art in View: Essays in Honour of Brian Sparkes (Oxford, 2004).
- Nielsen, I., and H. S. Nielsen, eds. Meals in a Social Context: Aspects of the Communal Meal in the Hellenistic and Roman World. Aarhus University Press, 1998.
- Nielsen, H.S. "Roman Children at Mealtimes," in I. Nielsen and H.S. Nielsen, eds., Meals in a Social Context: Aspects of the Communal Meal in the Hellenistic and Roman World (Aarhus, 1998) 56-66.
- O'Connor, K. The Never-Ending Feast: The Anthropology and Archaeology of Feasting. New York, 2015.
- Oliver, G.J. War, Food, and Politics in Early Hellenistic Athens. Oxford, 2007.
- Olson, S.D., and A. Sens. Archestratos of Gela: Greek Culture and Cuisine in the Fourth Century BCE. Oxford, 1999.
- Orsted, P. "Salt, Fish, and the Sea in the Roman Empire," in I. Nielsen and H.S. Nielsen, eds., Meals in a Social Context: Aspects of the Communal Meal in the Hellenistic and Roman World (Aarhus, 1998) 13-35.
- Papadopoulos, J.K., and S.A. Paspalas. "Mendaian as Chalkidian Wine," Hesperia 68.2 (1999) 161-88.
- Pellegrino, M. "Aristofane, Acarnesi 1097-1142: aria di guerra e aria di baldoria," Aufidus 19 (1993) 43-61.
- Potter, D.S., and D.J. Mattingly, eds. Life, Death, and Entertainment in the Roman Empire. Ann Arbor, 1999.
- Powell, O., ed. Galen: On the Properties of Foodstuffs. Cambridge, 2003.
- Purcell, N. "Eating Fish: The Paradoxes of Seafood," in J. Wilkins, D. Harvey, and M. Dobson, eds., Food in Antiquity (Exeter, 1995) 132-49.
- Ricotti, E.S.P. Meals and Recipes from Ancient Greece. Los Angeles, 2007.
- Rossiter, J.J. "Pressing Issues: Wine- and Oil-Production," JRA 11 (1998) 597-602. [Review of M.-C. Amouretti and J.-P. Brun, eds., La Production du Vin et de L'Huile en Méditerranée, and R. Frankel, S. Avitsur, and E. Avalon, eds., History and Technology of Olive Oil in the Holy Land.]
- Roy, J. "The consumption of dog-meat in classical Greece," in C. Mee and J. Renard, eds., Cooking up the Past. Food and Culinary Practices in the Neolithic and Bronze Age Aegean (Oxford, 2007) 342-53.
- Scodel, R. "Tragic Sacrifice and Menandrian Cooking," in ead., ed., Theater and Society in the Classical World (Ann Arbor, 1993) 161-76.
- Seltman, C. Wine in the Ancient World. London, 1957.
- Shero, L. "Cena in Roman Satire," CP 18 (1923) 126-43.
- Slater, W., ed. Dining in a Classical Context. Ann Arbor, 1991.
- Smith, D. "A Disastrous Dinner: Horace, Satires 2.8," in M.R. DeMaine and R.M. Taylor, eds., Life of the Average Roman. A Symposium (White Bear Lake [Minnesota], 1999) 127-37.
- Solomon, J. "The Apician Sauce — Ius Apicianum," in J. Wilkins, D. Harvey, and M. Dobson, eds., Food in Antiquity (Exeter, 1995) 115-31.
- Sparkes, B. "A Pretty Kettle of Fish," in J. Wilkins, D. Harvey, and M. Dobson, eds., Food in Antiquity (Exeter, 1995) 150-61.
- Sparkes, B.A. "The Greek Kitchen," JHS 82 (1962) 121-37.
- Sparkes, B. Pots and Pans of Classical Athens. Princeton, 1951.
- Thompson, D.B. Garden Lore of Ancient Athens. Princeton, 1963.
- Thompson, D'Arcy W. A Glossary of Greek Fishes. Oxford, 1947.
- Thompson, D'Arcy W. A Glossary of Greek Birds. Oxford, 1936.
- Thüry, G.E. "The role of freshwaterfish on Roman tables. What Roman authors wrote about culinary ichthyology," in H.H. Plogmann, ed., The Role of Fish in Ancient Time (Rahden and Westfalen, 2007) 113-18.
- Thurmond, D.L. A handbook of food processing in classical Rome. Leiden, 2006.
- Voutsaki, S., and S.M. Valamoti, eds. Diet, economy and society in the ancient Greek world: towards a better integration of archaeology and science. Leuven, Paris, and Walpole, 2013.
- Weingarten, S. "Food for Thought: Some Recent Books on Ancient Greek and Roman Food," SCI 26 (2007) 205-10.
- Wells, B., ed. Agriculture in Ancient Greece. Stockholm, 1992
- Wilkins, J. "Fish as a source of food in antiquity," in T. Bekker-Nielsen, ed., Ancient fishing and fish processing in the Black Sea region (Aarhus, 2005) 21-30.
- Wilkins, J.M., and S. Hill. Food in the ancient world. Oxford, 2006.
- Wilkins, J. The Boastful Chef: The Discourse of Food in Ancient Greek Comedy. Oxford: Oxford University Press, 2001.
- Wilkins, J. "Edible Choruses," in D. Harvey and J. Wilkins, eds., The Rivals of Aristophanes. Studies in Athenian Old Comedy (London, 2000) 341-54.
- Wilkins, J. "Eating in Athenian Comedy," in J. Wilkins, ed., Food in European Literature (Exeter, 1996) .
- Wilkins, J. "Eating fish in Greek Culture," in S. Keay and S. Moser, eds., Greek Art in View: Essays in Honour of Brian Sparkes (Oxford, 2004).
- Wilkins, J., ed. Food in European Literature. Exeter, 1996.
- Wilkins, J., and S. Hill. Archestratus: The Life of Luxury. Totnes, 1994.
- Wilkins, J., D. Harvey, and M. Dobson, eds. Food in Antiquity. Exeter, 1995.
- Wilkins, J., and R. Nadeau, eds. A companion to food in the ancient world. Oxford, 2015
- Wilson, H. Wine and Words in Classical Antiquity and the Middle Ages. London, 2003.
- Wright, J.C., ed. The Mycenaean Feast. Princeton, 2004.
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