'As well as giving pleasure, this book will provide an excellent start for a study of food in the ancient world.' - Dr Joan Alcock, Minerva, vol.15, no. 3, May 2004 Dalby's book is one, where, on looking up one entry, you are diverted to another and another so that an hour has passed before you realise, somewhat guiltily, what you should be seeking. - Dr Joan Alcock, Minerva, vol.15, no. 3, May 2004 'It can be read for pleasure just as much as instruction. The only problem is putting it down .

Dalby manages to write for everybody. He never assumes specialist knowledge despite being a fully fledged classicist and an acknowledged expert in the field. But he never talks down to his audience either or underplays the importance of understanding a text in its original language. A safe birthday present for anybody who is interested in food or its history.' - Times Higher Education Supplement 'For the professional scholar, this volumes helps to fill [a] gap. Dalby's introductory material . is aimed at the intelligent, non-specialist reader . both audiences will find this a useful book .

Indiviudal entries offer a wealth of fascinating and often surprising information . this is a timely book.' - The Classical Review.