Cities Peasants And Food In Classical Antiquity

Sixteen essays in the social and economic history of the ancient world, by a leading historian of classical antiquity, are here brought conveniently together. Three overlapping parts deal with the urban economy and society, peasants and the rural economy, and food-supply and food-crisis. While focusing on eleven centuries of antiquity from archaic Greece to late imperial Rome, the essays include theoretical and comparative analyses of food-crisis and pastoralism, and an interdisciplinary study of the health status of the people of Rome using physical anthropology and nutritional science. A variety of subjects are treated, from the misconduct of a builders' association in late antique Sardis, to a survey of the cultural associations and physiological effects of the broad bean.

This is the first study of food in classical antiquity that treats it as both a biological and a cultural phenomenon. The variables of food quantity, quality and availability, and the impact of disease, are evaluated and a judgement reached which inclines to pessimism. Food is also a symbol, evoking other basic human needs and desires, especially sex, and performing social and cultural roles which can be either integrative or divisive. The book explores food taboos in Greek, Roman, and Jewish society, and food-allocation within the family, as well as more familiar cultural and economic polarities which are highlighted by food and eating. The author draws on a wide range of evidence new and old, from written sources to human skeletal remains, and uses both comparative historical evidence from early modern and contemporary developing societies and the anthropological literature, to create a case-study of food in antiquity.

This book provides a survey of modern debates on Greek and Roman cities, and a sketch of the cities' chief characteristics.

From Archaic Greece until the Late Roman Empire (c. 800 BCE to c. 500 CE), food was more than a physical necessity; it was a critical factor in politics, economics and culture. On the one hand, the Mediterranean landscape and climate encouraged particular crops – notably cereals, vines and olives – but, with the risks of crop failure ever-present, control of food resources was vital to economic and political power. On the other hand, diet and dining reflected complex social hierarchies and relationships. What was eaten, with whom and when was a fundamental part of the expression of one's role and place in society. In addition, symbolism and ritual suffused foodstuffs, their preparation and consumption. A Cultural History of Food in Antiquity presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.

This volume analyses the position of the urban elites of third century Roman Egypt and shows how steep social and economic hierarchy could exist side by side with a dynamic pattern of elite renewal.

Fergus Millar is one of the most influential contemporary historians of the ancient world. His essays and books, including The Emperor in the Roman World and The Roman Near East, have enriched our understanding of the Greco-Roman world in fundamental ways. In his writings Millar has made the inhabitants of the Roman Empire central to our conception of how the empire functioned. He also has shown how and why Rabbinic Judaism, Christianity, and Islam evolved from within the wider cultural context of the Greco-Roman world. Opening this collection of sixteen essays is a new contribution by Millar in which he defends the continuing significance of the study of Classics and argues for expanding the definition of what constitutes that field. In this volume he also questions the dominant scholarly interpretation of politics in the Roman Republic, arguing that the Roman people, not the Senate, were the sovereign power in Republican Rome. In so doing he sheds new light on the establishment of a new regime by the first Roman emperor, Caesar Augustus.

Work, Labour, and Professions in the Roman World offers new insights, ideas and interpretations on the role of labour and human resources in the Roman economy. The book approaches labour not only as an economic phenomenon, but gives attention also to work as social and cultural phenomenon.

Charity is a central concept of Judaism and a hallmark of Jewish giving is to provide for the poor in collective and anonymous ways. This book examines the origins of these ideas in the foundational works of rabbinic Judaism, texts from the second to third centuries C.E.