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Food and Society in Classical Antiquity
This is the first study of food in classical antiquity that treats it as both a biological and a cultural phenomenon. The variables of food quantity, quality and availability, and the impact of disease, are evaluated and a judgement reached which inclines to pessimism. Food is also a symbol, evoking other basic human needs and desires, especially sex, and performing social and cultural roles which can be either integrative or divisive. The book explores food taboos in Greek, Roman, and Jewish society, and food-allocation within the family, as well as more familiar cultural and economic polarities which are highlighted by food and eating. The author draws on a wide range of evidence new and old, from written sources to human skeletal remains, and uses both comparative historical evidence from early modern and contemporary developing societies and the anthropological literature, to create a case-study of food in antiquity.
Thinking about Property
This book explores ancient 'foundational' texts relating to property and their reception by later thinkers in their various contexts up to the early nineteenth century. The texts include Plato's vision of an ideal polity in the Republic, Jesus' teachings on renunciation and poverty, and Golden Age narratives and other evolutionary accounts of the transition of mankind from primeval communality to regimes of ownership. The issue of the legitimacy of private ownership exercises the minds of the major political thinkers as well as theologians and jurists throughout the ages. The book gives full consideration to the historical development of Rights Theory, with special reference to the right to property. It ends with a comparative study of the Declarations of Rights in the American and French Revolutions and seeks to explain, with reference to contemporary documents, why the French recognised an inalienable, human right to property whereas the Americans did not.
Cities, Peasants and Food in Classical Antiquity
Sixteen essays in the social and economic history of the ancient world, by a leading historian of classical antiquity, are here brought conveniently together. Three overlapping parts deal with the urban economy and society, peasants and the rural economy, and food-supply and food-crisis. While focusing on eleven centuries of antiquity from archaic Greece to late imperial Rome, the essays include theoretical and comparative analyses of food-crisis and pastoralism, and an interdisciplinary study of the health status of the people of Rome using physical anthropology and nutritional science. A variety of subjects are treated, from the misconduct of a builders' association in late antique Sardis, to a survey of the cultural associations and physiological effects of the broad bean.
The Roman Empire
During the Principate (roughly 27 BCE to 235 CE), when the empire reached its maximum extent, Roman society and culture were radically transformed. But how was the vast territory of the empire controlled? Did the demands of central government stimulate economic growth or endanger survival? What forces of cohesion operated to balance the social and economic inequalities and high mortality rates? How did the official religion react in the face of the diffusion of alien cults and the emergence of Christianity? These are some of the many questions posed here, in the new, expanded edition of Garnsey and Saller's pathbreaking account of the economy, society, and culture of the Roman Empire. This s...
The Early Principate
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Ideas of Slavery from Aristotle to Augustine
A unique and comprehensive account of attitudes to slavery in ancient Greece and Rome.
Famine and Food Supply in the Graeco-Roman World
The first full-length study of famine in antiquity. The study provides detailed case studies of Athens and Rome, the best known states of antiquity, but also illuminates the institutional response to food crisis in the mass of ordinary cities in the Mediterranean world. Ancient historians have generally shown little interest in investigating the material base of the unique civilisations of the Graeco-Roman world, and have left unexplored the role of the food supply in framing the central institutions and practices of ancient society.
The Cambridge Ancient History: Volume 12, The Crisis of Empire, AD 193-337
This volume covers the history of the Roman Empire from the accession of Septimius Severus in AD 193 to the death of Constantine in AD 337. This period was one of the most critical in the history of the Mediterranean world. It begins with the establishment of the Severan dynasty as a result of civil war. From AD 235 this period of relative stability was followed by half a century of short reigns of short-lived emperors and a number of military attacks on the eastern and northern frontiers of the empire. This was followed by the First Tetrarchy (AD 284-305), a period of collegial rule in which Diocletian, with his colleague Maximian and two junior Caesars (Constantius and Galerius), restabilised the empire. The period ends with the reign of the first Christian emperor, Constantine, who defeated Licinius and established a dynasty which lasted for thirty-five years.
