Food in the Ancient World or Great Scallop and Oyster Cookbook

Food in the Ancient World

Author: Joan P Alcock

The ways of life of four great ancient civilizations-- Egyptian, Greek, Roman, and Celtic--are illuminated here through their foodways. As these cultures moved toward settled agriculture, a time of experimentation and learning began. Cities emerged, and with them consumer societies that needed to be supplied. Food Culture in the Ancient World draws on writings of classical authors such as Petronius, Galen, and Cato, as well as on archeological findings, to present intimate insight into ancient peoples. This volume will be indispensable as it complements classical history, cultural, and literature studies at the high school and college levels and will also inform the general reader.

Table of Contents:

1	Historical overview	1
	Population	1
	Agricultural practices	4
	Trade	24
2	Foodstuffs	31
	Grains	31
	Legumes	35
	Fungi	38
	Fruits	39
	Nuts	47
	Vegetables	49
	Root vegetables	51
	Salad vegetables	55
	Weeds	55
	Herbs	56
	Spices	60
	Meat	64
	Game	69
	Fowl	70
	Eggs	75
	Fish	75
	Crustacea	80
	Dairy products	82
	Condiments	84
	Beverages	90
3	Food preparation and the food professions	103
	Procedures, equipment, and utensils	103
	Professionals	118
	Dining establishments	123
4	Food by civilization	135
	The Egyptians	136
	The Greeks	150
	The Romans	161
	The Celts	172
5	Eating habits	181
	Meals	181
	Food for special occasions	187
	Food for special groups	206
6	Concepts of diet and nutrition	227
	Theory of eating	227
	Humoral theory	229
	Food supply	230
	Diet	233
	Scarcity, famine, and malnutrition	237
	Taboos	242
	Teeth : diet and hygiene	245
	Cemetery and tomb evidence	247

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Great Scallop and Oyster Cookbook

Author: Whitecap Books Staff

Just mention scallops or oysters and the taste buds start to tingle. The mind conjures up visions of scallops in cheese sauce or with garlic or just steamed, while it plays with oysters on the half shell or Rockefeller. The recipes for these tasty treats and more are featured in this book. You will find complete information on the preparation of scallops and oysters along with the history and cultivation of these shellfish. The recipes contain step-by-step instructions and are accompanied by delectable photographs.