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Informationen zum Autor John Donahue is Associate Professor in the Department of Classical Studies at the College of William and Mary, Williamsburg. His primary research interests include food and drink in antiquity and Latin inscriptions. His book The Roman Community at Table during the Principate was published in 2004. Klappentext An accurate and accessible tool for understanding the rich and varied contexts for eating and drinking in antiquity. Vorwort An accurate and accessible tool for understanding the rich and varied contexts for eating and drinking in antiquity. Zusammenfassung Interest in food and drink as an academic discipline has been growing significantly in recent years. This sourcebook is a unique asset to many courses on food as it offers a thematic approach to eating and drinking in antiquity. For classics courses focusing on ancient social history to introductory courses on the history of food and drink, as well as those offerings with a strong sociological or anthropological approach this volume provides an unparalleled compilation of essential source material. The chronological scope of the excerpts extends from Homer in the Eighth Century BCE to the Roman emperor Constantine in the Fourth Century CE. Each thematic chapter consists of an introduction along with a bibliography of suggested readings. Translated excerpts are then presented accompanied by an explanatory background paragraph identifying the author and context of each passage. Most of the evidence is literary, but additional sources - inscriptional, legal and religious - are also included. Inhaltsverzeichnis Introduction / 1: Greco-Roman Religion / 2: The Family / 3: The Community / 4: The Military / 5: Literature / 6: Gender / 7: The Emperors / 8: Food Supply System / 9: Food and Morality / 10: Settings / 11: Famine and Shortage / 12: Food Production / Index.
About the author
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).
