Literature and approaches
Food in greek literature / Richard Hunter & Demetra Koukouzika
Athenaeus the encyclopedist / Oswyn Murray
Food in Latin literature / Matthew Leigh
Cookery books / Robin Nadeau
Medical literature, diet and health / John Wilkins
Food and ancient philosophy / Paul Scade
Food, gender and sexuality / Florence Dupont
Class and power / Elke Stein-Hölkeskamp
The archaeology of food consumption / Martin Pitts
Roman food remains in archaeology and the contents of a Roman sewer at Herculaneum / Mark Robinson & Erica Rowan
Anthropology and food studies / Sarah Hitch
Art & images: feasting in ancient Greece and Rome / François Lissarrague
Animals, meat and alimentary by-products: patterns of production and consumption / Christophe Chandezon
Agriculture / Geoffrey Kron
Storage and transport / Robert I. Curtis
Supplying cities / Paul Erdkamp
Men, women and slaves / Andrew Dalby
Kitchens / Bradley A. Ault
Baking and cooking / Nicolas Monteix
Dining in ancient Greece / Pauline Schmitt Pantel
Royal feasting / Konrad Vössing
Roman dining / John F. Donahue
Table manners / Robin Nadeau
Wine appreciation in ancient Greece / Thibaut Boulay
Cultures beyond Athens and Rome
Food, culture and environment in ancient Asia Minor / Stephen Mitchell
Food among Greeks of the Black Sea: the challenging diet of Olbia / David Braund
Mesopotamia / Brigitte Lion
Food in ancient Egypt / Pierre Tallet
"Celtic" food: perspectives from Britain / Martin Pitts
Food & religion. Great food cultures
Jewish meals in antiquity / Jordan D. Rosenblum
Food and dining in early Christianity / Dennis E. Smith
Byzantium / Béatrice Caseau
Medieval food / Bruno Laurioux
Food in antiquity: the Islamic dimension / David Waines
The ideological foundations of the food culture of pre-imperial China / Françoise Sabban.
