Food in antiquity: A survey of the diet of early peoples

Ancient Peoples and Places

by Don Brothwell

A world-wide survey of the eating and drinking habits of early peoples, Don and Patricia Brothwell's Food in Antiquity covers a broad geographical range, from the early populations of Asia, Sub-Saharan Africa, and the Americas to the more familiar Egyptian, Mesopotamian, Greek, and Roman worlds. From meat, insects, vegetables, and fruits to cooking oils and beverages, each source of sustenance is described in terms of who consumed it, how it was prepared, and how it spread from its region of origin. The Brothwells' treatment is engaging and the information they provide fascinating. We learn, for example, that the vinegar carried by Roman foot soldiers on long marches was mixed with water to serve as a refreshing drink and that fungi provided a reliable source of diet for peoples from Europe, Australia, Japan, and China. The authors consider such questions as whether St. John ate carob or actual locusts in his desert hermitage and whether ancient farmers may have rid their crops of troublesome pests by capturing and eating them. They discuss cannibalism, food taboos, and the radical changes that took place with the introduction of the domestication of animals. The story they unfold is a compelling one that sheds much light on the intricate detective work, the problems and rewards, of biological research in archeology.

Genres: History, Food, Nonfiction, Archaeology, Anthropology

248 pages, Hardcover

Published January 1, 1969

About the author

Recognized for his work in both human and animal paleopathology, Don Brothwell has interests in the broad field of the archaeological sciences, but particularly in human palaeoecology (which includes environmental archaeology). Currently based at the University of York in York, England, he is still active in the field despite his retirement and current research projects include an investigation of Mummies in the Yemen (with Stephen Buckley).

Reviews

[Ebster Davis · Rating 3 out of 5]

This is an academic book, but it's not a dry read (for me). It's nice to read something where the author(s) know what they are talking about.

Apparently the answer to "What-did-people-eat-in-prehistoric-times?" is "ANYTHING THEY COULD GET THEIR HANDS ON!!!!"

There were quite a few surprises that were not food related. For me it was a big shocker to see the speculations of how animals were really domesticated. (They even had an illustration...an illustration that was based on a REAL picture of aboriginal woman who was suckling a pig along with her own infant o.O) In retrospect, it really makes sense that they wouldn't try to take in adult wild animals, but raise baby ones themselves (and in order to do that, they would have to give them milk).

[Erin · Rating 3 out of 5]

Very, very dry in tone but apparently one of the key titles in this area, so I guess I can forgive the tweediness of this tome. I find this kind of subject matter totally interesting, so I really would have appreciated a less academic and more dishy treatment, but what can you do? In truth, I did skip over a lot of the individual vegetables and fruits as I was tiring of the uber-academia, but the discussions about almost everything else (meats, spices, sweeteners, beer, wine, chocolate, tea, coffee, etc) was intriguing. And I did learn one of my new favorite words, coprolite (ancient poo).