The Routledge Handbook of Diet and Nutrition in the Roman World

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The Routledge Handbook of Diet and Nutrition in the Roman World offers a thorough examination of the sources, issues, and methodologies related to the study of diet in ancient Rome, focusing on the Mediterranean region from the second century BC to the third and fourth centuries AD. Food is essential for life, but dietary choices are influenced by social and historical factors, making this an important area of study. The Handbook employs a multidisciplinary approach, integrating various sources and disciplines to explore the diets of men, women, and children in both urban and rural settings. The book is organized into five parts. Part I presents a range of textual, material, and bioarchaeological evidence regarding food and nutrition. Part II discusses different types of food and drink, such as cereals, pulses, olive oil, meat, and fish, along with their social contexts. Part III shifts focus to women and children, exploring cultures in Roman Egypt, Central Europe, and Jewish communities in Palestine, as well as the influence of Christianity. Part IV features insights from three scholars on the role of physical anthropology in understanding health and nutrition. The final section examines food supply and its failures within the broader context of community and empire.