| Description |
144 pages : illustrations (some color) ; 22 X 22 cm |
| Contents |
The homecoming of Odysseus -- The banquet of Philoxenus -- The markets of the Mediterranean -- A wedding feast in Macedon -- Cato's farm -- The wealth of empire -- On Hadrian's wall -- Supper at the baths -- A note on Greek and Latin sources of recipes |
| Summary |
The Classical Cookbook is the first book of its kind to explore the cuisine of the Mediterranean in ancient times, from 750 B.C. to A.D. 450. The authors draw on a mass of fascinating sources beyond the familiar recipes of the Roman gourmet Apicius, who mainly described the food of the privileged classes at the end of the Roman Empire. All types of food are represented here, allowing the modern cook to re-create the varied diet of the classical world, from the banquets of the rich to the simpler meals of soldiers, farmers, and slaves. We can still enjoy Terrine of Asparagus, Sweet Wine Cakes, Olive Relish, or Toronaean Shark. Each chapter provides a historical outline, with translations of the original recipes followed by versions for the modern cook. The book is illustrated throughout with delightful scenes of food, hunters, and revelers from wall paintings, mosaics, and Greek vases |
| Analysis |
Cookery History |
|
Greece |
|
Rome (Italy) |
| Notes |
Includes bibliographical references and index |
| Bibliography |
Includes bibliographical references (pages 141-142) and index |
| Subject |
Cooking -- History.
|
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Cooking, Greek -- History.
|
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Cooking, Greek.
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Cooking, Roman -- History.
|
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Cooking, Roman.
|
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Greeks -- Food.
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Romans -- Food.
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Romans.
|
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Cooking -- history.
|
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Feeding Behavior -- history
|
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Feeding Behavior -- history
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Greek World.
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Roman World.
|
| Author |
Grainger, Sally.
|
| LC no. |
95082386 |
| ISBN |
0714122084 |
|
