Facing North
Food in the Ancient World
In Food in the Ancient World, a respected classicist and a practising world-class chef explore a millennium of eating and drinking. The book focuses on ancient Greece and Rome, but also looks at Persian, Egyptian, Celtic and other cultures. It embraces people from all walks of life, from impoverished citizens subsisting on cereals, chickpeas and even locusts, to the meat-eating elites whose demands drove advances in gastronomy. The authors reveal how food ndash; used to uphold the social system and linked by philosophers to moral character ndash; played a pivotal role in the ancient world. They describe religious sacrifices, ancient dinner parties and drinking bouts, as well as exotic foods and recipes. Extending from Syria to Spain, and from the steppes of Russia to the deserts of North Africa, this evocative account gives readers a taste of the ancient world.
Food in the Ancient World 
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Facing North
Facing North
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