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An encylopaedic approach to food technology - Robert I. Curtis, ANCIENT FOOD TECHNOLOGY (Technology and Change in History vol. 5; Brill, Leiden 2001). Pp. xxx + 478, pls. 39, figs. 35. ISBN 9004096817. $149.

Published online by Cambridge University Press:  16 February 2015

Hamish Forbes
Hamish Forbes*
Affiliation:
Department of Archaeology, University of Nottingham
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Type
Reviews
Information
Journal of Roman Archaeology , Volume 15 , 2002 , pp. 573 - 576
Copyright
Copyright © Journal of Roman Archaeology L.L.C. 2002

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References

1 E.g., Avitsur, S., “The way to bread: the example of the Land of Israel,” Tools and tillage 2 (4), 229–41Google Scholar; Levi-Strauss, C., The raw and the cooked (Harmondsworth 1986)Google Scholar; Goody, J., Cooking, cuisine and class: a study in comparative sociology (Cambridge 1982)CrossRefGoogle Scholar. See also references in chapts. 1, 4, 5, 6,10, and 24 of Wilkins, J., Harvey, D. and Dobson, M., Food in antiquity (Exeter 1995)Google Scholar.

2 See esp. Cubberley, A., Lloyd, J. A. and Roberts, P. C., “ Testa and clibani: the baking covers of classical Italy,” PBSR 56 (1988) 98–119 Google Scholar; A. L. Cubberley, “Bread-baking in ancient Italy, Clibanus and sub testu in the Roman world: further thoughts,” in Wilkins, Harvey and Dobson (ibid.) 55-68.

3 As observed by this reviewer.

4 E.g., de Brisay, K. W. and Evans, K. A. (edd.), Salt; the study of an ancient industry (Colchester 1975)Google Scholar.

5 Compare K. D. White's Greek and Roman technology, averaging an illustration or more every other page.