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Journals
Archaeology International
Architecture_MPS
Europe and the World: A law review
Film Education Journal
History Education Research Journal
International Journal of Development Education and Global Learning
International Journal of Social Pedagogy
Jewish Historical Studies: A Journal of English-Speaking Jewry
Journal of Bentham Studies
London Review of Education
Radical Americas
Research for All
The Journal of the Sylvia Townsend Warner Society
The London Journal of Canadian Studies
About
About UCL Press
Who we are
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edited_book
Publication date
(Online):
July 03 2015
Publisher:
John Wiley & Sons, Ltd
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The Raw and the Stolen
Richard W. Wrangham
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David Pilbeam
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James Holland Jones
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(1999)
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Cooking, Cuisine and Class
Jack Goody
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The Archaeology of Ethnicity
Siân Jones
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Book Chapter
Publication date (Online):
July 03 2015
Pages
: 403-452
DOI:
10.1002/9781118878255.biblio
SO-VID:
fa3ec3ce-a691-4055-a017-c25a5c44ae8d
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Book chapters
pp. i
Front Matter
pp. 1
Introduction
pp. 17
Food in Greek Literature
pp. 30
Athenaeus the Encyclopedist
pp. 43
Food in Latin Literature
pp. 53
Cookery Books
pp. 59
Medical Literature, Diet, and Health
pp. 67
Food and Ancient Philosophy
pp. 76
Food, Gender, and Sexuality
pp. 85
Class and Power
pp. 95
The Archaeology of Food Consumption
pp. 105
Roman Food Remains in Archaeology and the Contents of a Roman Sewer at Herculaneum
pp. 116
Anthropology and Food Studies
pp. 123
Art and Images
pp. 133
Animals, Meat, and Alimentary By-products
pp. 147
Fish
pp. 160
Agriculture
pp. 173
Storage and Transport
pp. 183
Supplying Cities
pp. 193
Men, Women, and Slaves
pp. 206
Kitchens
pp. 212
Baking and Cooking
pp. 224
Dining in Ancient Greece
pp. 234
Symposium
pp. 243
Royal Feasting
pp. 253
Roman Dining
pp. 265
Table Manners
pp. 273
Wine Appreciation in Ancient Greece
pp. 283
Food, Culture, and Environment in Ancient Asia Minor
pp. 296
Food among Greeks of the Black Sea
pp. 309
Mesopotamia
pp. 319
Food in Ancient Egypt
pp. 326
“Celtic” Food
pp. 335
Sacrifice
pp. 348
Jewish Meals in Antiquity
pp. 357
Food and Dining in Early Christianity
pp. 365
Byzantium
pp. 377
Medieval Food
pp. 383
Food in Antiquity
pp. 393
The Ideological Foundations of the Food Culture of Pre-Imperial China
pp. 403
Bibliography
pp. 453
Index
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