Description:
An accurate and accessible tool for understanding the rich and varied contexts for eating and drinking in antiquity.
Brief description: 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).
Review Quotes:
"Donahue's thoughtful and engaging commentary guides the reader through this wealth of fascinating material. Sourcebooks remain wonderful resources for students and any inquisitive reader . . . [and] this recent instalment in the Bloomsbury Sources in Ancient History series is no exception" --Lucia Marchini, Minerva: The International Review of Ancient Art and Archaeology
"Donahue has produced a fine, wide-ranging sourcebook ... interspersed with clear, intelligent commentary." --Classics For All Reviews "There is plenty to enjoy in this volume ... An excellent sourcebook that would make a very useful addition to any library, bookshelf, or indeed, the kitchen of an adventurous cook." --Classics Ireland "An attractive, carefully edited and produced, and clearly structured book ... The source selection is well made and the commentary by Donahue is given with great expertise." --Historische Zeitschrift (Bloomsbury translation) "Donahue brings the ancient world to life, from what kept the great men going while they did their great deeds, to dieting and baby care. An invaluable source book." --John Wilkins, Professor of Greek Culture, University of Exeter, UK "I certainly recommended this sourcebook to students with an interest in food and foodways in antiquity - its focus on the social context of food is very valuable. The translated sources, their discussion, and the suggestions for further reading will prove valuable points of departure for discussion during seminars as well as for student research." --Kim Beerden, Lecturer in Ancient History, Leiden University, Netherlands