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| | Johns Hopkins University Press | Books | Food in Antiquity (Site not responding. Last check: 2007-11-04) |
 | | 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. |
 | | Don R. Brothwell is an archeologist and author of The Bog Man and the Archeology of People. |
| www.press.jhu.edu /books/title_pages/1596.html (278 words) |
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