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.

Food in antiquity: A survey of the diet of early peoples (Ancient peoples and places)

Cookbooks, Food & Wine

Brothwell, Don R.

Brothwell, Patricia

Cooking Education & Reference

Frederick A. Praeger

Science in archaeology: A survey of progress and research;

Thames&Hudson

Every year hundreds of human skeletal remains are brought to the surface by engineering works, quarrying or planned archaeological exploration. These remains provide vital clues to unraveling man's antiquity―their position and location, relation to other remains, state of preservation and "medical" condition all provide important information on ancient man and his living environment. Inferences regarding length of life, nutritional standards, diseases and origin of injuries can all be made in bones that are thousands of years old. However, many of these features are open to interpretation and the information gained is only as good as the records and analysis made at that time. The purpose of this book is to describe the many techniques now available for the proper excavation, preparation and analysis of human skeletal remains, so that the most effective use can be made of them. As such it will prove invaluable to both amateur and professional archaeologists, students of anthropology and anatomy, and the layman who has an interest in this ancestors' modus vivendi.

Digging up bones: The excavation, treatment and study of human skeletal remains (Publication - British Museum)

British Museum Press

Every year hundreds of human skeletal remains are brought to the surface by engineering works, quarrying or planned archaeological exploration. These remains provide vital clues to unraveling man's antiquity―their position and location, relation to other remains, state of preservation and "medical" condition all provide important information on ancient man and his living environment. Inferences regarding length of life, nutritional standards, diseases and origin of injuries can all be made in bones that are thousands of years old. However, many of these features are open to interpretation and the information gained is only as good as the records and analysis made at that time. The purpose of this book is to describe the many techniques now available for the proper excavation, preparation and analysis of human skeletal remains, so that the most effective use can be made of them. As such it will prove invaluable to both amateur and professional archaeologists, students of anthropology and anatomy, and the layman who has an interest in this ancestors' modus vivendi.

Digging Up Bones

History

Ancient Civilizations

Cornell University Press

From soup to nuts―or rather, from vinegar to locusts.
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.

Food in Antiquity: A Survey of the Diet of Early Peoples

Johns Hopkins University Press

Digging up Bones: the Excavation, Treatment and Study of Human Skeletal Remains

Politics & Social Sciences

Philosophy

Hassell Street Press

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