Food - Katheryn C. Twiss (ed.). The Archaeology of Food and Identity (Center for Archaeological Investigations Occasional Paper 34). 2007. xii+340 pages, 67 figures, 16 tables. Carbondale (IL): Southern Illinois University Carbondale; 978-0-88104-091-6 paperback $42. - Christopher Mee &amp; Josette Renard (ed). Cooking up the Past: Food and Culinary Practices in the Neolithic and Bronze Age Aegean. xii+380 pages, 103 illustrations, 20 tables. 2007. Oxford: Oxbow; 978-1-84217-227-8 paperback £35. - H.E.M. Cool Eating and Drinking in Roman Britain. xvi+282 pages, 30 illustrations, 43 tables. 2006. Cambridge: Cambridge University Press; 978-0-52180276-5 hardback £55 &amp; $99; 978-0-521-00327-8 - Eugenia Salza Prina Ricotti, translated by Ruth Anne Lotero. Meals and recipes from Ancient Greece. vi+122 pages, illustrated. 2007 (first published in Italian in 2005 by l’Erma di Bretschneider, Rome). Los Angeles (CA): J. Paul Getty Museum; 978-089236-876-1 hardback £15.99. - David Peacock &amp; David Williams (ed.). Food for the Gods: New Light on the Ancient Incense Trade. xiv+152 pages, 76 illustrations. 2007. Oxford: Oxbow; 978-1-84217-225-4 hardback £35. - Susan Stewart. Cosmetics &amp; Perfumes in the Roman World. 160 pages, 43 illustrations. 2007. Stroud: Tempus; 978-0-7524-4098-9 paperback £16.99.

Madeleine Hummler

doi:10.1017/S0003598X0012054X

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Food - Katheryn C. Twiss (ed.). The Archaeology of Food and Identity (Center for Archaeological Investigations Occasional Paper 34). 2007. xii+340 pages, 67 figures, 16 tables. Carbondale (IL): Southern Illinois University Carbondale; 978-0-88104-091-6 paperback $42. - Christopher Mee & Josette Renard (ed). Cooking up the Past: Food and Culinary Practices in the Neolithic and Bronze Age Aegean. xii+380 pages, 103 illustrations, 20 tables. 2007. Oxford: Oxbow; 978-1-84217-227-8 paperback £35. - H.E.M. Cool Eating and Drinking in Roman Britain. xvi+282 pages, 30 illustrations, 43 tables. 2006. Cambridge: Cambridge University Press; 978-0-52180276-5 hardback £55 & $99; 978-0-521-00327-8 - Eugenia Salza Prina Ricotti, translated by Ruth Anne Lotero. Meals and recipes from Ancient Greece. vi+122 pages, illustrated. 2007 (first published in Italian in 2005 by l’Erma di Bretschneider, Rome). Los Angeles (CA): J. Paul Getty Museum; 978-089236-876-1 hardback £15.99. - David Peacock & David Williams (ed.). Food for the Gods: New Light on the Ancient Incense Trade. xiv+152 pages, 76 illustrations. 2007. Oxford: Oxbow; 978-1-84217-225-4 hardback £35. - Susan Stewart. Cosmetics & Perfumes in the Roman World. 160 pages, 43 illustrations. 2007. Stroud: Tempus; 978-0-7524-4098-9 paperback £16.99.

Volume 81, Issue 313
Madeleine Hummler
DOI: https://doi.org/10.1017/S0003598X0012054X

To save this article to your Dropbox account, please select one or more formats and confirm that you agree to abide by our usage policies. If this is the first time you used this feature, you will be asked to authorise Cambridge Core to connect with your Dropbox account. Find out more about saving content to Dropbox.

Food - Katheryn C. Twiss (ed.). The Archaeology of Food and Identity (Center for Archaeological Investigations Occasional Paper 34). 2007. xii+340 pages, 67 figures, 16 tables. Carbondale (IL): Southern Illinois University Carbondale; 978-0-88104-091-6 paperback $42. - Christopher Mee & Josette Renard (ed). Cooking up the Past: Food and Culinary Practices in the Neolithic and Bronze Age Aegean. xii+380 pages, 103 illustrations, 20 tables. 2007. Oxford: Oxbow; 978-1-84217-227-8 paperback £35. - H.E.M. Cool Eating and Drinking in Roman Britain. xvi+282 pages, 30 illustrations, 43 tables. 2006. Cambridge: Cambridge University Press; 978-0-52180276-5 hardback £55 & $99; 978-0-521-00327-8 - Eugenia Salza Prina Ricotti, translated by Ruth Anne Lotero. Meals and recipes from Ancient Greece. vi+122 pages, illustrated. 2007 (first published in Italian in 2005 by l’Erma di Bretschneider, Rome). Los Angeles (CA): J. Paul Getty Museum; 978-089236-876-1 hardback £15.99. - David Peacock & David Williams (ed.). Food for the Gods: New Light on the Ancient Incense Trade. xiv+152 pages, 76 illustrations. 2007. Oxford: Oxbow; 978-1-84217-225-4 hardback £35. - Susan Stewart. Cosmetics & Perfumes in the Roman World. 160 pages, 43 illustrations. 2007. Stroud: Tempus; 978-0-7524-4098-9 paperback £16.99.

Volume 81, Issue 313
Madeleine Hummler
DOI: https://doi.org/10.1017/S0003598X0012054X

To save this article to your Google Drive account, please select one or more formats and confirm that you agree to abide by our usage policies. If this is the first time you used this feature, you will be asked to authorise Cambridge Core to connect with your Google Drive account. Find out more about saving content to Google Drive.

Food - Katheryn C. Twiss (ed.). The Archaeology of Food and Identity (Center for Archaeological Investigations Occasional Paper 34). 2007. xii+340 pages, 67 figures, 16 tables. Carbondale (IL): Southern Illinois University Carbondale; 978-0-88104-091-6 paperback $42. - Christopher Mee & Josette Renard (ed). Cooking up the Past: Food and Culinary Practices in the Neolithic and Bronze Age Aegean. xii+380 pages, 103 illustrations, 20 tables. 2007. Oxford: Oxbow; 978-1-84217-227-8 paperback £35. - H.E.M. Cool Eating and Drinking in Roman Britain. xvi+282 pages, 30 illustrations, 43 tables. 2006. Cambridge: Cambridge University Press; 978-0-52180276-5 hardback £55 & $99; 978-0-521-00327-8 - Eugenia Salza Prina Ricotti, translated by Ruth Anne Lotero. Meals and recipes from Ancient Greece. vi+122 pages, illustrated. 2007 (first published in Italian in 2005 by l’Erma di Bretschneider, Rome). Los Angeles (CA): J. Paul Getty Museum; 978-089236-876-1 hardback £15.99. - David Peacock & David Williams (ed.). Food for the Gods: New Light on the Ancient Incense Trade. xiv+152 pages, 76 illustrations. 2007. Oxford: Oxbow; 978-1-84217-225-4 hardback £35. - Susan Stewart. Cosmetics & Perfumes in the Roman World. 160 pages, 43 illustrations. 2007. Stroud: Tempus; 978-0-7524-4098-9 paperback £16.99.

Volume 81, Issue 313
Madeleine Hummler
DOI: https://doi.org/10.1017/S0003598X0012054X

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