Mike Dobson

Toni Ñaco del Hoyo

Jordi Principal

To date, Rome’s intervention to the West from the mid-second century BC has not really been looked at with any sense of overview. Instead, there has been an unconnected series of micro-regional studies looking at particular areas, from the river Ebro in Spain round to Italy on the land front, and from the Balearic Islands to Corsica, Sardinia and even Sicily as regards the seaborne aspect. In contrast, the aim of this volume is to push the historical and archaeological debates about Rome’s expansion beyond these traditional geographical boundaries and the discipline-based previous research. The entire north-western Mediterranean is treated as a micro-region and is addressed using various interdisciplinary approaches. The result is to provide an innovative and comprehensive overview of the north-western Mediterranean in a period of historical crossroads, aided particularly by focusing on the connectivity and integration within this region as two interrelated issues. While Republican Rome enforced itself as an expansive power towards the West, all sorts of polities, military operations and individuals also played a significant role in creating interconnectivity and integration of the north-western Mediterranean into a new hybrid reality. In order to uncover such processes of hybridisation, contributors to this volume were encouraged to focus on the historical, archaeological and numismatic material from several areas within the region, and to incorporate aspects of interdisciplinary methodologies in order to address the region’s military, political, social and economic interconnections with Italy, Rome and each other within the overall period.

Integration and connectivity c. 150–70 BC

Rome and the north-western Mediterranean

John Wilkins

F. David Harvey

Michael J. Dobson

University of Exeter Press

Food as a cultural symbol was as important in antiquity as in our own time, and Food in Antiquity investigates some of the ways in which food and eating shaped the lives and thoughts of the indigenous peoples of the ancient Mediterranean. In this volume, thirty contributors consider aspects of food and eating in the Greco-Roman world. This is the most comprehensive exploration of questions relating to food in antiquity in this country. The authors, some specialists in this field, others with expertise in other areas, use a range of approaches to investigate the production and distribution of food, social, religious and political factors, medicine and diet, cultural identity and contrasts with neighbouring cultures, and food in literature. The volume is designed for both Classicists and those interested in the history of food. The aim is both to illuminate and to entertain, and at the same time to remind the reader that the Greeks and Romans were not only philosophers and rulers of empires, they were also peasant farmers, traders and consumers of foods who considered that what and how they ate defined who they were.

Food in Antiquity

Mike Dobson

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