Classical Greece

Our knowledge of ancient Greek cuisine is tantalizingly incomplete, although (as explained by Dalby, 1996) there is a larger corpus of evidence than has been generally realized. This reflects the fact the subjects other than food have tended to preoccupy classical scholars.

1. Reading Dalby (1996, 2003a);
2. Athenaeus (1927–41);
3. Vickery (1936);
4. Brothwell and Brothwell (1969);
5. Lissarrague (1987);
6. Berthiaume (1982);
7. J. Davidson (1997);
8. Wilkins (2000);
9. Olson and Sens (2000);
10. Braund and Wilkins (2000).