Food in Antiquity
By:"Don R. Brothwell","Patricia Brothwell"
Published on 1969 by JHU Press
The authors describe various sources of sustenance (meat, cooking oils, fruits and vegetables, beverages, etc.) in terms of who consumed it, how it was prepared, and how it spread from its region of origin. They also study the impact of diet on disease among early peoples.
This Book was ranked 13 by Google Books for keyword diet.
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