New PDF release: A Companion to Food in the Ancient World (Blackwell

ISBN-10: 1118878191

ISBN-13: 9781118878194

A significant other to foodstuff within the historical World offers a finished assessment of the cultural facets in terms of the creation, coaching, and intake of food and drinks in antiquity.

• presents an updated assessment of the research of nutrition within the old world
• Addresses all points of nutrients construction, distribution, coaching, and intake in the course of antiquity
• positive aspects unique scholarship from one of the most influential North American and eu experts in Classical heritage, historic background, and archaeology
• Covers a large geographical diversity from Britain to historic Asia, together with Egypt and Mesopotamia, Asia Minor, areas surrounding the Black Sea, and China
• Considers the relationships of nutrients in terms of old nutrition, food, philosophy, gender, category, faith, and extra

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Additional info for A Companion to Food in the Ancient World (Blackwell Companions to the Ancient World)

Example text

It is only after I’ve made recipes at least three times that I farm them out for testing. More than twenty friends, family, and acquaintances tested the recipes that appear here. All of my volunteers received a questionnaire along with the recipes, which helped ensure consistent feedback. In the questionnaire, I asked for input on serving sizes, the time it took to prepare the dish, the degree of difficulty, whether people liked it, what the cook did with the leftovers, and if he or she would serve it to guests.

Food advertising is all-pervasive and contributes to our eat-more environment. At the same time, large portion sizes became selling points for restaurants, food chains, and soft drink companies. Large portions encourage us to consume more calories than we need. All of this has resulted in an environment that severely challenges our ability to control our calorie intake. In food consumption surveys, men report consuming about 200 calories more per day now than in the period from 1971 to 1974, and women report consuming 300 calories more.

The following tips are designed to save you time, energy, and money. Produce section: Look for washed and precut bagged or packaged vegetables and greens, including sliced or diced squash (summer and winter), stir-fry vegetables, baby carrots, broccoli and cauliflower florets, shucked corn, spinach, coleslaw, broccoli slaw, chopped or sliced onions, peeled shallots and garlic, cooked beets, cooked artichoke hearts, sliced mushrooms, and other ingredients. Some prepared vegetables come in a bag that you can just pop into the microwave oven.

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A Companion to Food in the Ancient World (Blackwell Companions to the Ancient World)


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