CLAS 220: Food in Antiquity
compiled by John Porter, University of Saskatchewan

Terms, Relevant Links Elsewhere on the WWW, and Bibliography for Course Lectures on Food in Antiquity.

NOTE: For the most part, links on this page are to relevant material on other WWW sites.
Please do not assume that the material is mine unless the page to which you are directed is clearly marked as being part of this WWW site.

Terms

(Those terms marked with an asterisk are of particular importance.)

• "Apicius"
• Cato the Elder
• Columella
• Varro
• Beer: Herodotus 2.77
• Mageiros
• Trapezopoios
• Eschara
• *Panathenaic Amphora
  • Panathenaia
  • Example (490 B.C.):
    • Side A: Athena Polias
    • Side B: Chariot race
• Maza
• *Opson
• *Oinos
• Akratismos
• Ariston
  • Aristophanes, Assemblywomen 306ff.
• Deipnon
• Lake Copais (Boeotia)
• "Haggis": Aristophanes, Clouds 408ff.
• Hiereion
• Ientaculum
  • Puls
• *Prandium
  • Posca
  • Mulsum
• *Cena
  • Gustatio
  • Fercula (Mensae Primae)
  • Mensae Secundae
  • "Ab ovo usque ad mala"
• Moretum
• Muttotos
• Lora
• Laser / Silphium / Laserpicium / Asafoetida
  • Cyrene
• Defrutum
• Sapa
• *Garum / *Liquamen
  • Allec / Allex
  • Nuoc Mam
  • Martial 6.93, 11.27, 7.94

Links to Relevant Sites Elsewhere on the WWW

• Food in the Ancient World: Subsistence and Symbol (Sue Alcock)
• Food and Drink (Roman)
• "Come Starve with Me": A Talk on Roman Cooking
• A Taste of the Ancient World (undergraduate exhibit on life in ancient Karanis [Egypt])
• Antique Roman Dishes
• Rome: Restaurants and Eating Out
• The Ancient Baker
• Age, Gender and Status Divisions at Mealtime in the Roman House
• "Cultivating Passion: Vegetables, Belief, and Sexuality" (John M. McMahon)
• Ancient Beer

Bibliography

For a much more compehensive bibliography, see
Sue Alcock's Food in the Ancient World: Subsistence and Symbol site.
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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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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