Amid growing interest in food and drink as an academic discipline in recent years, this volume is the first to provide insight into eating and drinking by focusing on what the ancients themselves actually had to say about this important topic.
A thorough and varied sourcebook, it is structured thematically and is a unique asset to any course on food and foodways. The chronological scope of the material extends from Greece of the 8th century BCE to the Late Roman Empire of the 4th century CE. Each chapter consists of an introduction along with a concluding bibliography of suggested readings. The excerpts themselves, rendered in clear and readable English that remains faithful to the original Latin or Greek, are set in their proper social and historical context, with the author of each passage fully identified.
An unparalleled compilation of essential source material for Classics courses and with a wide range of evidence, drawing upon literary, inscriptional, legal and religious testimony, Food and Drink in Antiquity will also be particularly well suited to the interdisciplinary focus of modern food studies.

John Donahue is Associate Professor in the Department of Classical Studies at the College of William and Mary, Williamsburg, Virginia, USA. His primary research interest is Roman social history, including ancient health and diet. He is the author of The Roman Community at Table during the Principate (2004) and co-editor of Roman Dining, A Special Issue of the American Journal of Philology (2005).

Figure List
1. Introduction
2. Food and Drink in Ancient Literature
3. Grain, Grapes and Olives: The Mediterranean Triad and More
4. Eating, Drinking and Believing: Food, Drink and Religion
5. Eating, Drinking and Sharing: The Social Context of Food and Drink
6. Eating, Drinking and Fighting: Food and Drink in the Military
7. Eating, Drinking and Living Healthy: Food, Drink and Medicine
Authors and works