General Bibliography
Food and Drink in Classical Antiquity
Professor Sue Alcock (Susan_Alcock@brown.edu); 3-3710
Sarah Craft (Sarah_Craft@brown.edu)
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)
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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
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Barthes, R., Toward a psychosociology of contemporary food consumption. In R.
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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,
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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
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Balfet, H., Bread in some regions of the Mediterranean area: a contribution to the
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‘Cereals and Staples’ in J. Wilkins, D. Harvey and M. Dobson, eds., Food in Antiquity
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Foxhall, L. and H. Forbes, Sitometreia: the role of grain as a staple food in classical
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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)
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Sallares, R., The Ecology of the Ancient Greek World, Section III: Agriculture
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Sallares, R., The Ecology of the Ancient Greek World (1991) Section III: Agriculture
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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.
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Emboden, W., Dionysos as a shaman and wine as a magical drug. Journal of Psychedelic
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Fleming, S.J., Vinum: The Story of Roman Wine (2001)
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Hanson, V.D., Practical aspects of grape-growing and the ideology of Greek viticulture,
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Jellinek, E.M., Drinkers and alcoholics in ancient Rome. Journal of Studies on Alcohol 37
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Jellinek, E.M., The symbolism of drinking: a culture-historical approach. Journal of
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Lambert-Gocs, M. The Wines of Greece (1990)
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Lissarrague, F., The Greek Experience of Wine. In F. Lissarrague, The Aesthetics of the
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McGovern, P.E., S.J. Fleming and S.H. Katz, eds., The Origins and Ancient History of Wine
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McKinlay, A.P., Ancient experience with intoxicating drinks: non-Attic Greek states.
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McKinlay, A.P., Attic temperance. Quarterly Journal of Studies on Alcohol 12 (1951) 61102.
Milano, L., ed., Drinking in Ancient Societies: History and Culture of Drinks in the Ancient
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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
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Slater, W.J., ed., Dining in a Classical Context (1991) (papers by Burkert, Robertson,
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Tchernia, A., Italian wine in Gaul at the end of the Republic, 87-104. In P. Garnsey, K.
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Wilson, H. Wine and Words in Classical Antiquity and the Middle Ages (2003)
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Bek, L., ‘Quaestiones convivales: the idea of the triclinium and the staging of convivial
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Berthiaume, G. Les roles du mágeiros: etude sur la boucherie, la cuisine et le sacrifice dans la
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Brumfield, A.C., The Attic Festivals of Demeter and their Relation to the Agricultural Year
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Dunbabin, K. Triclinium and stibadium. In W. Slater, ed., Dining in a Classical Context
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