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A careful analysis of Roman food processes, including those for cereals, olive oil, wine, other plant products, animal products, and condiments. The work combines analysis of literary and archaeological evidence with that of traditional comparative practices and modern food science.
David L. Thurmond’s From Vines to Wines in Classical Rome is the first general handbook on winemaking in Rome in over 100 years. In this work, Thurmond surveys the biology of the vine, the protohistory, history, viticulture, winemaking, distribution and modes of consumption of wine in classical Rome. He uses a close reading of the relevant Latin texts along with a careful survey of relevant archaeology and comparative practices from modern viticulture and oenology to elucidate this essential element of Roman culture.
The second volume of the Handbook describes different extractive economies in the world regions that have been outlined in the first volume. A wide range of economic actors – from kings and armies to cities and producers – are discussed within different imperial settings as well as the tools, which enabled and constrained economic outcomes. A central focus are nodes of consumption that are visible in the archaeological and textual records of royal capitals, cities, religious centers, and armies that were stationed, in some cases permanently, in imperial frontier zones. Complementary to the multipolar concentrations of consumption are the fiscal-tributary structures of the empires vis-à-vis other institutions that had the capacity to extract, mobilize, and concentrate resources and wealth. Larger volumes of state-issued coinage in various metals show the new role of coinage in taxation, local economic activities, and social practices, even where textual evidence is absent. Given the overwhelming importance of agriculture, the volume also analyses forms of agrarian development, especially around cities and in imperial frontier zones. Special consideration is given to road- and water-management systems for which there is now sufficient archaeological and documentary evidence to enable cross-disciplinary comparative research.
A Companion to Science, Technology, and Medicine in Ancient Greece and Rome brings a fresh perspective to the study of these disciplines in the ancient world, with 60 chapters examining these topics from a variety of critical and technical perspectives. Brings a fresh perspective to the study of science, technology, and medicine in the ancient world, with 60 chapters examining these topics from a variety of critical and technical perspectives Begins coverage in 600 BCE and includes sections on the later Roman Empire and beyond, featuring discussion of the transmission and reception of these ideas into the Renaissance Investigates key disciplines, concepts, and movements in ancient science, technology, and medicine within the historical, cultural, and philosophical contexts of Greek and Roman society Organizes its content in two halves: the first focuses on mathematical and natural sciences; the second focuses on cultural applications and interdisciplinary themes 2 Volumes
The Routledge Handbook of Diet and Nutrition in the Roman World presents a comprehensive overview of the sources, issues and methodologies involved in the study of the Roman diet. The focus of the book is on the Mediterranean heartland from the second century BC to the third and fourth centuries AD. Life is impossible without food, but what people eat is not determined by biology alone, and this makes it a vital subject of social and historical study. The Handbook takes a multidisciplinary approach in which all kinds of sources and disciplines are combined to study the diet and nutrition of men, women and children in city and countryside in the Roman world. The chapters in this book are structured in five parts. Part I introduces the reader to the wide range of textual, material and bioarchaeological evidence concerning food and nutrition. Part II offers an overview of various kinds of food and drink, including cereals, pulses, olive oil, meat and fish, and the social setting of their consumption. Part III goes beyond the perspective of the Roman adult male by concentrating on women and children, on the cultures of Roman Egypt and Central Europe, as well as the Jews in Palestine and the impact of Christianity. Part IV provides a forum to three scholars to offer their thoughts on what physical anthropology contributes to our understanding of health, diet and (mal)nutrition. The final section puts food supply and its failure in the context of community and empire.
A Companion to Science, Technology, and Medicine in Ancient Greece and Rome brings a fresh perspective to the study of these disciplines in the ancient world, with 60 chapters examining these topics from a variety of critical and technical perspectives. Brings a fresh perspective to the study of science, technology, and medicine in the ancient world, with 60 chapters examining these topics from a variety of critical and technical perspectives Begins coverage in 600 BCE and includes sections on the later Roman Empire and beyond, featuring discussion of the transmission and reception of these ideas into the Renaissance Investigates key disciplines, concepts, and movements in ancient science, technology, and medicine within the historical, cultural, and philosophical contexts of Greek and Roman society Organizes its content in two halves: the first focuses on mathematical and natural sciences; the second focuses on cultural applications and interdisciplinary themes 2 Volumes
This volume presents an innovative picture of the ancient Mediterranean world. Approaching poverty as a multifaceted condition, it examines how different groups were affected by the lack of access to symbolic, cultural and social – as well as economic – capital. Collecting a wide range of studies by an international team of experts, it presents a diverse and complex analysis of life in antiquity, from the archaic to the late antique period. The sections on Greece, Rome, and Late Antiquity offer in-depth studies of ancient life, integrating analysis of socio-economic dynamics and cultural and discursive strategies that shaped this crucial element of ancient (and modern) societies. Themes like social cohesion and control, exclusion, gender, agency, and identity are explored through the combination of archaeological, epigraphic, and literary evidence, presenting a rich panorama of Greco-Roman societies and a stimulating collection of new approaches and methodologies for their understanding. The book offers a comprehensive view of the ancient world, analysing different social groups – from wealthy elites to poor peasants and the destitute – and their interactions, in contexts as diverse as Classical Athens and Sparta, imperial Rome, and the late antique towns of Egypt and North Africa. Poverty in Ancient Greece and Rome: Discourses and Realities is a valuable resource for students and scholars of ancient history, classical literature, and archaeology. In addition, topics covered in the book are of interest to social scientists, scholars of religion, and historians working on poverty and social history in other periods.
A Companion to Food in the Ancient World presents a comprehensive overview of the cultural aspects relating to the production, preparation, and consumption of food and drink in antiquity. • Provides an up-to-date overview of the study of food in the ancient world • Addresses all aspects of food production, distribution, preparation, and consumption during antiquity • Features original scholarship from some of the most influential North American and European specialists in Classical history, ancient history, and archaeology • Covers a wide geographical range from Britain to ancient Asia, including Egypt and Mesopotamia, Asia Minor, regions surrounding the Black Sea, and China • Considers the relationships of food in relation to ancient diet, nutrition, philosophy, gender, class, religion, and more
The seventeen contributions to this volume, written by leading experts, show that animals and humans in Graeco-Roman antiquity are interconnected on a variety of different levels and that their encounters and interactions often result from their belonging to the same structures, ‘networks’ and communities or at least from finding themselves together in a certain setting, context or environment – wittingly or unwittingly. Papers explore the concrete categories of interaction between animals and humans that can be identified, in what contexts they occur, and what types of evidence can be productively used to examine the concept of interactions. Articles in this volume take into account literary, visual, and other types of evidence. A comprehensive research bibliography is also provided.
The social context of Paul’s mission and congregations has been the study of intense investigation for decades, but only in recent years have questions of economic realities and the relationship between rich and poor come to the forefront. In Paul and Economics, leading scholars address a variety of topics in contemporary discussion, including an overview of the Roman economy; the economic profile of Paul and of his communities, and stratification within them; architectural considerations regarding where they met; food and drink; idol meat and the Lord’s Supper; material conditions of urban poverty; patronage; slavery; travel; gender and status; the collection for Jerusalem; and the role of Marxist theory and the question of political economy in Paul scholarship.