General Bibliography
Food and Drink in Classical Antiquity
Professor Sue Alcock (); 3-3710
Sarah Craft ()
Joukowsky Institute for Archaeology and the Ancient World
Brown University
General Introductions (theoretical, comparative, ancient)
Beardsworth, A. and T. Keil, Sociology on the Menu: An Invitation to the Study of Food and Society (1997)
Bober, P. P., Art, Culture and Cuisine: Ancient and Medieval Gastronomy (1999)
Bray, T., The Archaeology and Politics of Food and Feasting in Early States and Empires (2003)
Brothwell, D. and P. Brothwell, Food in Antiquity (1969)
Carcopino, J. Daily Life in Ancient Rome (rev. ed. 2003)
Counihan, C., The Anthropology of Food and the Body: Gender, Meaning and Power (1999)
Counihan, C. and P. van Esterik, eds., Food and Culture: A Reader (1997)
Dalby, A., Siren Feasts: A History of Food and Gastronomy in Greece (1996)
Dalby, A., Empire of Pleasures: Luxury and Indulgence in the Roman Empire (2000)
Dalby, A., Food in the Ancient World from A to Z (2003)
Davidson, A., ed. The Oxford Companion to Food (1999)
Dietler, M. and B. Hayden, eds., Feasts (2001)
Donahue, J.F., Roman Dining, Special Issue, American Journal of Philology 124.3 (2003)
Donaldson, J. Courtesans and Fishcakes: The Consuming Passions of Classical Athens (1998)
Douglas, M., Purity and Danger (1966)
Douglas, M., Deciphering a meal, 249-75. In Implicit Meanings (1975)
Douglas, M., Standard social uses of food: introduction, in M. Douglas, ed., Food in the Social Order: Studies of Food and Festivals in Three American Communities (1984) 1-39.
Dunbabin, K., The Roman Banquet: Images of Conviviality (2004).
Farb, P. and G. Armelagos, Consuming Passions: the anthropology of eating (1980)
Food: The Vital Stuff (Granta 52) (1995)
Forster, R. and O. Ranum, Food and Drink in History (1979)
Garnsey, P., Food and Society in Classical Antiquity (1999)
Goody, J., Cooking, Cuisine and Class: A Study in Comparative Sociology (1982)
Harris, M., The Sacred Cow and the Abominable Pig: riddles of food and culture (1985)
Harris, M., Good to Eat: Riddles of Food and Culture (1986)
Humphrey, T.C. and L.T. Humphrey, eds., ‘We Gather Together’: Food and Festival in American Life (1988)
Kiple, K. and K. Ornelas, eds., The Cambridge World History of Food (2000)
Lévi-Strauss, C., The Raw and the Cooked: Introduction to a science of mythology I (1975)
Maguire, E. D., et al., ‘Eating and drinking, ‘ in Art and Holy Powers in the Early Christian House (1989) 108-137.
Mennell, S., All Manners of Food: eating and taste in England and France from the Middle Ages to the Present (1985)
Mintz, S.W., Tasting Food, Tasting Freedom: Excursions in to Eating, Culture and the Past (1996)
Mintz, S.W. and C.M. Du Bois, ‘The Anthropology of Food and Eating’, Annual Review of Anthropology 31 (2002): 99-119.
Nielsen, I. and H.S. Nielsen, eds., Meals in a Social Context: Aspects of the Communal Meal in the Hellenistic and Roman World (2001)
Proceedings of the Oxford Symposium on Food and Cookery (1981—); e.g. Staple Foods (1990); Cooks and Other People (1996); Fish: Food from the Waters (1998); Food in the Arts (1999); Food and the Memory (2001);
Scheidel, W. and S. von Reden, eds., The Ancient Economy (2002)
Sonnenfeld, A., J.-L. Flandrin and M. Montanari], eds., Food: A Culinary History from Antiquity to the Present (1999)
Toussaint-Samat, M., History of Food (1987)
Tzedakis, Y. and H. Martlew, eds., Minoans and Mycenaeans: Flavours of their Times (1999)
Visser, M., The Rituals of Dinner: the origins, evolution, eccentricities and meaning of table manners (1991)
Wilkins, J. D. Harvey and M. Dobson, eds., Food in Antiquity (1995)
Food Production: Mechanics and Diet
General
Amouretti, M.-C. and J.-P. Brun, eds., La production du vin et de l’huile en Méditerranée (BCH Suppl. 26; 1993)
Curtis, R. I., Ancient Food Technology (2001)
De Garine, I. and G.A. Harrison, eds., Coping with uncertainty in food supply (1988)
Forbes, H. and L. Foxhall, Ethnoarchaeology and storage in the ancient Mediterranean: beyond risk and survival, in J. Wilkins, D. Harvey and M. Dobson, eds., Food in Antiquity (1995)
Garnsey, P., Famine and Food Supply in the Graeco-Roman World: Responses to Risk and Crisis (1988), part II
Garnsey, P., Cities, Peasants and Food in Classical Antiquity: Essays in Social and Economic History (1998)
Garnsey, P., K. Hopkins and C.R. Whittaker, eds., Trade in the Ancient Economy (1983)
Halstead, P. and J. O’Shea, Bad Year Economics: cultural responses to risk and uncertainty (1989)
Riddervold, A. and A. Ropeid, eds., Food Conservation (1988)
Greek
Amouretti, M.-C., Le pain et l'huile dans la Grèce antique (1986)
Amouretti, M.-C., ‘Urban and rural diets in Greece’, in A. Sonnenfeld, ed., Food: A Culinary History from Antiquity to the Present (1999) 79-89.
Forbes, H., 'We have a little of everything': the ecological basis of some agricultural practices in Methana, Trizinia, 236-50. In M. Dimen and E. Friedl, eds., Regional Variation in Modern Greece and Cyprus (1976).
Gallant, T.W., Crisis and response: risk-buffering behavior in Hellenistic Greek communities. Journal of Interdisciplinary History 19 (1989) 393-413.
Gallant, T.W., Risk and Survival in Ancient Greece (1991)
Garnsey, P., Famine and Food Supply in the Graeco-Roman World: responses to risk and crisis (1988), part III
Garnsey, P., Yield of the land, 147-53. In B. Wells, ed. Agriculture in Ancient Greece (1992).
Halstead, P., Traditional and ancient rural economy in Mediterranean Europe: plus ça change? Journal of Hellenic Studies 107 (1987): 77-87.
Halstead, P., Waste not, want not: traditional responses to crop failure in Greece. Rural History 1 (1990) 147-64.
Hamilakis, Y., Food technologies/technologies of the body: the social context of wine and oil production and consumption in Bronze Age Crete. World Archaeology 31(1999): 38-54.
Hamilakis, Y., The anthropology of food and drink consumption and the Aegean archaeology. In Coulson, W. and Vaughan, S. (eds) Palaeodiet in the Aegean (1999)
Isager, S. and J. E. Skydsgaard, Ancient Greek Agriculture: An Introduction (1992)
Luce, J.-M., ed., Paysage et alimentation dans le monde grec (Pallas 52, 2000)
Osborne, R., Classical Landscape with Figures (1987)
Osborne, R., ‘Pride and prejudice, sense and subsistence: exchange and society in the Greek city’, in J. Rich and A. Wallace-Hadrill, eds., City and Country in the Ancient World (1991), 119-145
Sallares, R., The Ecology of the Ancient Greek World (1991)
van Andel, T. and C.N. Runnels, Beyond the Acropolis: A Rural Greek Past (1987)
Wells, B., ed. Agriculture in Ancient Greece (1992)
Roman
André, J., L’Alimentation et la cuisine à Rome (1961)
Evans, J.K., Plebs rustica: the peasantry of Classical Italy II. American Journal of Ancient History 2 (1980) 134-73.
Evans, J.K., Wheat production and its social consequences in the Roman world. Classical Quarterly 31 (1981) 428-42.
Frayn, J.M., Wild and cultivated plants: a note on the peassant economy of Roman Italy. Journal of Roman Studies 65 (1975) 32-38.
Garnsey, P., Famine and Food Supply in the Graeco-Roman World: responses to risk and crisis (1988), part IV
Garnsey, P., Grain for Rome, 118-30. In P. Garnsey, K. Hopkins and C.R. Whittaker, eds., Trade in the Ancient Economy (1983)
Garnsey, P. and R. Saller, The Roman Empire: economy, society and culture (1987) esp. Ch. 4 (The land) and 5 (Supplying the Roman empire)
Greene, K., The Archaeology of the Roman Economy (1986), esp. chapter 2 (Transport in the Roman empire)
Purcell, N., ‘The Roman villa and the landscape of production’, in T.J. Cornell and K. Lomas, eds., Urban Society in Roman Italy (1995) 151-179.
Spurr, M.S., Arable Cultivation in Roman Italy (1986)
White, K.D., Roman Farming (1970)
Consumption: Calories and Symbols
General
Appadurai, A., How to make a national cuisine: cookbooks in contemporary India. Comparative Studies in Society and History 30 (1988) 3-24.
Barthes, R., Toward a psychosociology of contemporary food consumption. In R. Forster and O. Ranum, eds., Food and Drink in History (1979)
Braun, T., Ancient Mediterranean Food. In G. Spiller, ed., The Mediterranean Diets in Health and Disease (1991)
Brothwell, D.R., Foodstuffs, cooking and drugs. In M. Grant and R. Kitzinger, Civilization of the Ancient Mediterranean: Greece and Rome (1988)
Dalby, A. Siren Feasts: A History of Food and Gastronomy in Greece (1996)
Dalby, A., Dangerous Tastes: The Story of Spices (2000)
Dalby, A. and S. Grainger, The Classical Cookbook (1996)
King, H., Food as symbol in classical Greece. History Today 36 (1986) 35-39
Mars, G. and V. Mars, eds., Food, Culture and History (1993)
Toussaint-Samat, M., History of Food (1987)
Spicing Up the Palate: Proceedings of the Oxford Symposium on Food and Cookery 1992 (1993)
Wilkins, J. D. Harvey and M. Dobson, eds., Food in Antiquity (1995)
Cereals/Bread
Arnott, M., The breads of Mani, 297-305. In M. Arnott, ed., Gastronomy: the anthropology of food and food habits (1975)
Balfet, H., Bread in some regions of the Mediterranean area: a contribution to the studies on eating habits, 305-14. In M. Arnott, ed., Gastronomy: the anthropology of food and food habits (1975)
‘Cereals and Staples’ in J. Wilkins, D. Harvey and M. Dobson, eds., Food in Antiquity (1995)
Foxhall, L. and H. Forbes, Sitometreia: the role of grain as a staple food in classical antiquity. Chiron 12 (1982) 41-90.
Jasny, N., The daily bread of the ancient Greeks and Romans. Osiris 9 (1950): 228-53.
Moritz, L.A. Grain-mills and Flour in Classical Antiquity (1958)
Runnels, C.N. and P. Murray. Milling in ancient Greece. Archaeology 36 (1983) 62-3, 75.
Sallares, R., The Ecology of the Ancient Greek World, Section III: Agriculture
The Olive
Forbes, H.A. and L. Foxhall, 'The queen of all trees': preliminary notes on the archaeology of the olive. Expedition 21 (1978)
Hitchner, R.B., ‘Olive production and the Roman economy: the case for intensive growth in the Roman empire’, in W. Scheidel and S. von Reden, eds., The Ancient Economy (2002) 71-83.
Mattingly, D., Oil for export? Journal of Roman Archaeology 1 (1988): 33-56.
Mattingly, D., The olive boom: oil surpluses, wealth and power in Roman Tripolitania. Libyan Studies 19 (1988): 21-41.
Sallares, R., The Ecology of the Ancient Greek World (1991) Section III: Agriculture
Honey and Sweet Things
Crane, E. The Archaeology of Beekeeping (1983)
Mintz, S.W. Sweetness and Power: The Place of Sugar in Modern History (1985)
Toussaint-Samat, M., Collecting honey. In The History of Food (1987)
Spices
Dalby, A., Dangerous Tastes: The Story of Spices (2000)
Miller, J.I. The Spice Trade of the Roman Empire (1969)
Liquid Refreshment
Bérard, C. and C. Bron, Satyric revels. In C. Bérard, A City of Images: iconography and society in ancient Greece (1989)
Dietler, M., ‘Driven by drink: the role of drinking in the political economy and the case of Iron Age France’, Journal of Anthropological Archaeology 9 (1990) 352-406.
Douglas, M., ed., Constructive Drinking: perspectives on drink from anthropology (1987)
Durand, J-L, F. Frontisi-Ducroux and F. Lissarrague, Wine: human and divine. In C. Bérard, A City of Images: iconography and society in ancient Greece (1989)
Emboden, W., Dionysos as a shaman and wine as a magical drug. Journal of Psychedelic Drugs 9 (1977) 187-92.
Fleming, S.J., Vinum: The Story of Roman Wine (2001)
Forni, G. The origin of grape-wine: a problem of historical-ecological anthropology, 67-78. In M. Arnott, ed., Gastronomy: the anthropology of food and food habits (1975)
Gusfield, J., Passage to play: rituals of drinking time in American society. In M. Douglas, ed., Constructive Drinking: perspectives on drink from anthropology (1987)
Hanson, V.D., Practical aspects of grape-growing and the ideology of Greek viticulture, 161-66. In B. Wells, ed. Agriculture in Ancient Greece (1992)
Jellinek, E.M., Drinkers and alcoholics in ancient Rome. Journal of Studies on Alcohol 37 (1976) 1718-41.
Jellinek, E.M., The symbolism of drinking: a culture-historical approach. Journal of Studies on Alcohol 38 (1977)
Lambert-Gocs, M. The Wines of Greece (1990)
Lissarrague, F., The Aesthetics of the Greek Banquet: images of wine and ritual (1990)
Lissarrague, F., The Greek Experience of Wine. In F. Lissarrague, The Aesthetics of the Greek Banquet: images of wine and ritual (1990)
McGovern, P.E., S.J. Fleming and S.H. Katz, eds., The Origins and Ancient History of Wine (1995)
McKinlay, A.P., Ancient experience with intoxicating drinks: non-Attic Greek states. Quarterly Journal of Studies on Alcohol 10 (1949) 289-315.
McKinlay, A.P., Attic temperance. Quarterly Journal of Studies on Alcohol 12 (1951) 61-102.
Milano, L., ed., Drinking in Ancient Societies: History and Culture of Drinks in the Ancient Near East (1994)
Murray, O. ed. Sympotika: A Symposium on the Symposium (1990)
Murray, O. and M. Tescusan, eds., In Vino Veritas (1995)
Romeri, L., ‘Food and forgetfulness at Socratic symposia’, in H. Walker, ed., Food and the Memory (2001), 199-204.
Slater, W.J., ed., Dining in a Classical Context (1991) (papers by Burkert, Robertson, Miller, Murray)
Sparkes, B., Treading the grapes. BABesch 51 (1976) 47-64.
Tchernia, A., Italian wine in Gaul at the end of the Republic, 87-104. In P. Garnsey, K. Hopkins and C.R. Whittaker, eds., Trade in the Ancient Economy (1983)
Wilson, H. Wine and Words in Classical Antiquity and the Middle Ages (2003)
Celebration: Meals and Sacrifice
‘The Social and Religious Context of Food and Eating’ in J. Wilkins, D. Harvey and M. Dobson, eds., Food in Antiquity (1995)
Bek, L., ‘Quaestiones convivales: the idea of the triclinium and the staging of convivial ceremony from Rome to Byzantium,’ Analecta romana Instituti danici 12 (1983): 81-107.
Berthiaume, G. Les roles du mágeiros: etude sur la boucherie, la cuisine et le sacrifice dans la Grèce ancienne (1982)
Bruit, L., The meal at the Hyakinthia: ritual consumption and offering. In O. Murray, ed. Sympotika: a symposium on the symposium (1990)
Brumfield, A.C., The Attic Festivals of Demeter and their Relation to the Agricultural Year (1981)
Burkert, W., Greek Religion (1985)
Burkert, W., Homo Necans: The Anthropology of Ancient Greek Sacrificial Ritual and Myth (1983)
D'Arms, J., Control, companionship and clientela: some social functions of the Roman communal meal. EMC/CV 3 (1984): 327-48.
Dunbabin, K. Triclinium and stibadium. In W. Slater, ed., Dining in a Classical Context (1991)
Ferguson, J., Among the Gods: an archaeological exploration of ancient Greek religion (1989)
Fisher, N., Greek associations, symposia and clubs. In M. Grant and R. Kitzinger, Civilization of the Ancient Mediterranean: Greece and Rome (1988)
Fisher, N., Roman associations, dinner parties and clubs. In M. Grant and R. Kitzinger, Civilization of the Ancient Mediterranean: Greece and Rome (1988)
Henry, A.S., Invitations to the Prytaneion at Athens. Antichthon 15 (1981) 100-10.
Jameson, M.H., Sacrifice and animal husbandry in Classical Greece, 87-119. In C.R. Whittaker, ed., Pastoral Economies in Classical Antiquity (1988).
Miller, S.G., The Prytaneion: its function and architectural form (1978)
Nielsen, I. and H.S. Nielsen, eds., Meals in a Social Context: Aspects of the Communal Meal in the Hellenistic and Roman World (2001)
Osborne, M.J., Entertainment in the Prytaneion at Athens. ZPE 41 (1981): 153-70.
Pots and Pans of Classical Athens (1970)
Scheid, J., Romulus et ses frères: le Collège des frères arvales, modèle du culte public dans la Rome des empereurs (1990)
Schmitt-Pantel, P., La cité au banquet: histoire des repas publics dans les cités grecques (1992)
Schmitt-Pantel, P., Sacrificial Meal and Symposion: two models of civic institutions in the Archaic city?, 14-33. In O. Murray, ed. Sympotika: a symposium on the symposium (1990)
Schmitt-Pantel, P., ‘Greek meals: a civic ritual’, in A. Sonnenfeld, ed., Food: A Culinary History from Antiquity to the Present (1999) 90-95.
Shero, L.R., The cena in Roman satire. Classical Philology 18 (1923) 126-43.
Sparkes, B.A., The Greek Kitchen. Journal of Hellenic Studies 82 (1962) 121-37.
Sparkes, B.A., The Greek Kitchen: addenda. Journal of Hellenic Studies 85 (1965) 162-63.
Stambaugh, J.E., The Ancient Roman City (1988) esp. Chs. 12-14
Celebration: Symposium
Borza, E., The symposium at Alexander's court, 45-55. In Ancient Macedonia III (1983)
Bowie, E.L., Early Greek elegy, symposium and public festival. Journal of Hellenic Studies 106 (1986) 13-35.
Keuls, E., The Reign of the Phallus (1985)
Levine, D.B., Symposium and the polis, 176-96. In T.J. Figueira and G. Nagy, Theognis of Megara: poetry and the polis (1985).
Lissarrague, F., The Aesthetics of the Greek Banquet: images of wine and ritual (1990)
Starr, C.G., An evening with the flute girls. La Parola del Passato 33 (1978) 401-10.
Murray, O., Symposium and genre in the poetry of Horace. Journal of Roman Studies 75 (1985): 39-50.
Murray, O., The symposion as social organisation, 195-99. In R. Hägg, ed., The Greek Renaissance of the Eighth Century B.C. (1983)
Murray, O. ed. Sympotika: A Symposium on the Symposium (1990)
Slater, W.J., ed., Dining in a Classical Context (1991)
Tomlinson, R.A., Ancient Macedonian symposia, 308-15. In Ancient Macedonia I (1970)
Vetta, M., ‘The culture of the symposium’, in A. Sonnenfeld, ed., Food: A Culinary History from Antiquity to the Present (1999) 96-105.
Vickers, M., Greek Symposia (n.d.)
Normality vs. Watching the Other Feed
‘Beyond the Greco-Roman world.’ In J. Wilkins, D. Harvey and M. Dobson, eds., Food in Antiquity (1995)
Burkert, W., Oriental symposia: contrasts and parallels, 7-24. In W.J. Slater, ed., Dining in a Classical Context (1991)
Darby, W.J., P. Ghaliourgi, and L. Grivetti, eds., Food: the gift of Osiris (1977)
Detienne, M., Between beasts and gods. In R.L. Gordon, ed., Myth, religion and society (1981)
Detienne, M. and J.-P. Vernant, The Cuisine of Sacrifice among the Greeks (1989)
Durand, J-L and A. Schnapp, Sacrificial slaughter and the initiatory hunt. In C. Bérard, A City of Images: iconography and society in ancient Greece (1989)
Gordon, R.L., ed., Myth, religion and society (1981) (Vernant, J.-P., The myth of Prometheus in Hesiod; Sacrificial and alimentary codes in Hesiod's myth of Prometheus)
Hall, E. Inventing the Barbarian (1989)
Hartog, F., The Mirror of Herodotus: the representation of the other in the writing of history (1988)
Leach, E.R., Oysters, smoked salmon and stilton cheese. In Lévi-Strauss (1970)
Lévi-Strauss, C., The Raw and the Cooked: Introduction to a science of mythology I (1975)
Longo, O., ‘The food of others’, in A. Sonnenfeld, ed., Food: A Culinary History from Antiquity to the Present (1999) 153-162.
Shaw, B., 'Eaters of flesh, drinkers of milk': the ancient Mediterranean ideology of the pastoral nomad. Ancient Society 13/14 (1982/83): 5-31.
Simoons, F.J., Eat Not This Flesh: food avoidances in the Old World (1961)
Vernant, J.-P., Food in the countries of the sun. In M. Detienne and J.-P. Vernant, The Cuisine of Sacrifice among the Greeks (1989)
Vernant, J.-P., Myth and Society in Ancient Greece (1980)
Vidal-Naquet, P., Land and sacrifice in the Odyssey: a study of religious and mythical meanings. In R.L. Gordon, ed., Myth, religion and society (1981)
Special Diets
Douglas, M., Purity and Danger (1966) (esp. ‘The abominations of Leviticus’)
Fabre-Vassas, C. The Singular Beast: Jews, Christians and the Pig (1997)
Farb, P. and G. Armelagos, Eat not of their flesh. In Consuming Passions: the anthropology of eating (1980)
Grant, R.M., Dietary laws among Pythagoreans, Jews and Christians. Harvard Theological Review 73 (1980) 299-310.
Grmek, M.D., The harm in broad beans: legend and reality. In Diseases in the Ancient Greek World (1989)
Harris, M., The abominable pig. In The Sacred Cow and the Abominable Pig: riddles of food and culture (1985)
Katz, S.H. Fava bean consumption: a case for the co-evolution of genes and culture’ in M. Harris and E.B. Ross, eds., Food and Evolution: Toward a Theory of Human Food Habits (1987)
Leach, H.M., Rehabilitating ‘the stinkinge herbe’: a case study of culinary prejudice. Gastronomica 1 (2001): 10-15.
Osborne, C., Ancient Vegetarianism. In J. Wilkins, D. Harvey and M. Dobson, eds., Food in Antiquity (1995)
Simoons, F.J., Eat Not This Flesh: Food Avoidances in the Old World (1961)
Soler, J., The semiotics of food in the Bible. In R. Forster and O. Ranum, eds., Food and Drink in History (1979)
Renfrew, J.M., Food for athletes and gods: a classical diet. In W.J. Raschke, ed., The Archaeology of the Olympics (1988)
Food Shortage and Famine
Arnold, D., Famine: social crisis and historical change (1988)
Devereux, S., Theories of Famine (1993)
Drèze, J. and A. Sen, The Political Economy of Hunger (1990). Vol. 1 (Entitlement and Wellbeing), Vol. 2 (Famine Prevention), Vol. 3 (Endemic Hunger)