The Learned Banqueters Vol. II

This second volume of S. Douglas Olson's Loeb Classical Library edition of Athenaeus's *Deipnosophistae* (The Learned Banqueters) continues the ancient Greek work's wide-ranging symposium dialogues, in which learned guests discourse on food, wine, dining customs, and broader literary and cultural matters of the classical world. Presented in parallel Greek and English text, the volume covers Books III.106e through V and serves primarily as a scholarly reference rather than a practical culinary guide, making it most relevant to classicists, historians of ancient foodways, and serious researchers. The *Deipnosophistae* is considered an invaluable primary source for ancient Greek and Roman cuisine, preserving numerous quotations from otherwise lost classical authors on ingredients, dining practices, and culinary culture.