 Food in the Ancient World
ISBN: 978-0-631-23550-7
Hardcover
320 pages
February 2006, Wiley-Blackwell
US $93.95
 Add to Cart
This price is valid for United States. Change location to view local pricing and availability. This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 1-2 days delivery time for paperbacks, and 3-5 days for hardcovers. The book is not returnable.
Other Available Formats: Paperback
|
John M. Wilkins is Professor of Greek Culture at the University of Exeter. He is the author of Euripides: Heraclidae (1993) and The Boastful Chef: The Discourse of Food in Ancient Greek Comedy (2000) and has edited several books on Greek literature and food in the ancient world.
Shaun Hill is Honorary Research Fellow at the University of Exeter. He is chef and former owner of the Michelin-starred Merchant House and works as an independent food writer. His books include Cooking at the Merchant House (2000), How to Cook Better (2004), and Cook (with others, 2005).
John Wilkins and Shaun Hill have co-written several books and articles including Archestratus: The Life of Luxury (1994)
Shaun Hill is Honorary Research Fellow at the University of Exeter. He is chef and former owner of the Michelin-starred Merchant House and works as an independent food writer. His books include Cooking at the Merchant House (2000), How to Cook Better (2004), and Cook (with others, 2005).
John Wilkins and Shaun Hill have co-written several books and articles including Archestratus: The Life of Luxury (1994)
