Pomp And Sustenance: Twenty Five Centuries Of Sicilian Food

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Pomp and Sustenance is a celebration of one of the oldest, most varied, and best-loved cuisines of Europe, at once frugal and extravagant, robustly simple yet often handsomely ornate. For twenty-five centuries, the people of Sicily have been creating what is perhaps the basic cuisine of Europe on the beautiful island in the heart of the Meditteranean.

Beginning with the oldest and most elementary components in the Sicilian diet, Mary Taylor Simeti surveys the bounty of the ...

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Overview

Pomp and Sustenance is a celebration of one of the oldest, most varied, and best-loved cuisines of Europe, at once frugal and extravagant, robustly simple yet often handsomely ornate. For twenty-five centuries, the people of Sicily have been creating what is perhaps the basic cuisine of Europe on the beautiful island in the heart of the Meditteranean.

Beginning with the oldest and most elementary components in the Sicilian diet, Mary Taylor Simeti surveys the bounty of the Sicilian table and Sicilian history. Simeti provides authentic recipes as well as evocations of the dishes' origins: from the simple glories of vine, olive, and wheat to the culinary innovations of Arab and Norman invaders; from the plain but mouth-watering dishes prepared by peasants in the Middle Ages to the ritual luxuries of Sicily's aritocracy; from the succulent delicacies made in monasteries and covents to the street-food pleasures that have become favorites all over the world.

With more than 100 photographs and illustrations, this comprehensive volume is a book to cook from, a book to read, and a book to treasure as a testament to one of the finest cuisines in the world.

Beginning with the oldest and most elemental components in the sicilian diet, Simeti gives appealing recipes.

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
Sicily's rich peasant heritage is celebrated in culinary terms; street foods, convent confections and ice cream are among the delectables surveyed. ``Simeti writes exquisitely of the foods of Odysseus and the cult of Aphrodite, of capers `trailing long sprays of coin-shaped leaves,' '' said PW. ``Classic recipes are presented as meticulously as historical data.'' Illustrated. (May)
Library Journal
From the author of On Persephone's Island (Knopf, 1986), this is a delightful mix of culinary and social history, with mouth-watering Sicilian recipes included as an added bonus. Simeti begins with the classical era (with Odysseus himself, and a recipe for fava bean soup) and concludes with a chapter on Sicily's special ice creams and gelati; her wit and pleasing style make her observations on food, eating habits, and culture as addictive as some of the dishes she describes. Unusual, and strongly recommended.
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Product Details

  • ISBN-13: 9780880016100
  • Publisher: HarperCollins Publishers
  • Publication date: 9/28/1998
  • Edition number: 1
  • Pages: 339
  • Product dimensions: 6.56 (w) x 9.19 (h) x 1.00 (d)

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