FOOD IN ANTIQUITY

New York: Frederick A. Praeger, 1969. Hardcover. Green cloth covered boards. Near fine, in good dust wrapper. 248 pages. 21 x 15.5 cm. Food in Antiquity is an interdisciplinary exploration of ancient diets, using archaeological, anthropological, and environmental evidence to understand how early humans subsisted. This comprehensive book covers a wide historical range, from prehistoric times to the classical periods of Greece and Rome, examining how different cultures around the world sourced, prepared, and consumed their food. The Brothwells analyze human skeletal remains, teeth, and other physical evidence to deduce diet patterns. These clues offer insights into what early humans ate, how their food was processed, and what nutritional challenges they faced. Fossilized plant remains and animal bones also contribute to their reconstruction of ancient diets. Illustrated throughout. Interior and boards clean. Dust wrapper rubbed at the edges. In protective mylar cover.