Ancient Food Technology


Employing a wide variety of sources, this book discusses innovations in food processing and preservation from the Palaeolithic period through the late Roman Empire.
All through the ages, there has been the need to acquire and maintain a consistent food supply leading to the invention of tools and new technologies to process certain plant and animal foods into different and more usable forms. This handbook presents the results of the most recent investigations, identifies controversies, and points to areas needing further work.
It is the first book to focus specifically on ancient food technology, and to discuss the integral role it played in the political, economic, and social fabric of ancient society. Fully documented and lavishly illustrated with numerous photographs and drawings, it will appeal to students and scholars of both the arts and the sciences.

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Robert I. Curtis, Ph.D. (1978) in Ancient History, University of Maryland, is Professor of Classics at the University of Georgia. He has published on Roman social and economic history, including Garum and Salsamenta. Production and Commerce in Materia Medica (Brill, 1991).
' of the very few broadly-based resources on the subject.
Hamish Forbes, Journal of Roman Archaeology, 2002.
This handbook will appeal to students and scholars of both the arts and the sciences. It should interest all those concerned with the history of food and its role in ancient societies, including Old World archaeologists, classical and Near Eastern archaeologists, and historians of ancient history and technology.
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