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CONTENTS John Wilkins is responsible for the chapters and Shaun Hill for the Introductions Preface Introduction Chapter 1: An overview of Food in Antiquity Introduction Chapter 2: The Social Context of Eating Introduction Chapter 3: Food and Ancient Religion Introduction Chapter 4: Staple Foods: Cereals and Pulses Introduction Chapter 5: Meat and Fish Introduction Chapter 6: Wine and Drinking Introduction Chapter 7: Food in Ancient Thought Introduction Chapter 8: Medical Approaches to Food Introduction Chapter 9: Food in Literature Bibliography Index
Library of Congress Subject Headings for this publication:
Food habits -- History -- To 1500.
Food -- History.