In this volume thirty contributors consider aspects of food and eating in the Greco-Roman world. Building on recent work in very different areas - for example on food supply, the symposium and literary representations of food - this is a comprehensive exploration of questions relating to food in antiquity in England. The authors, some specialists in this field, others with expertise in other areas, use a range of approaches to investigate the production and distribution of food, social, religious and political factors, medicine and diet, cultural identity and contrasts with neighbouring cultures, and food in literature. The volume is designed for both Classicists and those interested in the history of food.