John M. Wilkins and Shaun Hill, Food in the Ancient World. Malden, Mass. and Oxford: Blackwell, 2006. Pp. xvi + 300 pages, incl. 31 b/w illustrations. ISBN-13: 978- 0-631-23550-7; ISBN-10: 0-631-23550-7. UK£50.00. Gina Salapata School of History, Philosophy and Classics Massey University, New Zealand The study of food and eating in ancient cultures is currently a very popular subject, as shown by many recent publications, two of which bear the same title as the book under review [[1]]. Indeed, types of foods available, nutrition, food preparation, eating habits, and food professions are not just inherently fascinating topics but also provide great insights into social structure. Wilkins’ and Hill’s book investigates the complex role of food and eating in Greek and Roman culture (from Homeric times to the early Christian era), focusing on economy and social structure. Wilkins, who has written extensively on food in the ancient world, has contributed the bulk of the book and Hill, a distinguished chef and food writer, has written the brief introductions to the chapters, designed to connect ancient and modern cuisine, and the few recipes at the end. This is a strange mix that, although aimed at attracting a wider audience, will satisfy the academics more than the general public. The text draws mostly on literary evidence (mainly Galen, Athenaeus, Plutarch and Pliny) but also on anthropological research and archaeological findings, and takes a comparative approach with later historical periods and today. Since there is a lot of overlapping among chapters and many (irritating) repetitions, I will start with an overview of each chapter and then highlight some important issues. Chapter 1 surveys the role of food and diet, and explores the cultural interaction and exchange in food matters between the Greek and Roman world, e.g., influences from outside brought about by travel and trade in food, technology, and even practices (like reclining that came from Assyria). Chapter 2 addresses the social and political factors that influenced the production and consumption of foodstuff in both formal and everyday settings. Religious thought and practice in relation to food is the topic of the following chapter, in which Wilkins deals with sacrifice and eating during festivals and family celebrations of life stages. Chapter 4 examines in detail cereals and pulses that formed the staple diet of all classes with some other additional protein. The preparation of these foods varied a lot and was as important as the type of cereal used for texture, taste and medical effects. In Chapter 5 the author turns to meat and fish, including preserved versions that added to the commercial value and extended opportunities to eat meat beyond sacrifice. In the next chapter wine and the social functions associated with drinking are explored. Wine drinking was widespread and linked with religious rituals, economy and trade, and through the institution of the symposion with poetry, music and philosophical reflection. The chapter also deals with the dangers of pleasure associated with drinking, reflected in rituals, myths and poetry that urged restraint and self-control. Chapter 7 presents ancient thought and philosophical debates on food and eating, including the place of animals and plants in the cosmic order and their relation to humans. It discusses ideas of food as an enemy that could turn from nourishment to seductive danger. Chapter 8 deals with ancient medical theories on food, nutrition and health and emphasises the important role played by food in medicine. Since no viruses or microbes were known, the causes of bad health were attributed to food more than in the present day. Thus, food was used for therapeutic purposes: either through a