Classical Cookbook

Classical Cookbook

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by Andrew Dalby, Sally Grainger
     
 

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An exploration of the food of the Mediterranean world in ancient times, from 750 BC to AD 450. The authors draw on sources beyond the familiar recipes attributed to the Roman gourmet Apicius, who mainly describes the food of the privileged classes at the end of the Roman Empire. All types of food are represented, allowing the modern cook to recreate the varied diet of

Overview

An exploration of the food of the Mediterranean world in ancient times, from 750 BC to AD 450. The authors draw on sources beyond the familiar recipes attributed to the Roman gourmet Apicius, who mainly describes the food of the privileged classes at the end of the Roman Empire. All types of food are represented, allowing the modern cook to recreate the varied diet of the classical world, from the banquets of the rich to the simple meals of soldiers, farmers and slaves. The 50 recipes include Terrine of Asparagus, Sweet Wine Cakes, Olive Relish and Toronaean Shark. An introductory section to each chapter provides a historical outline and explains the sources. Translations of the original recipes are followed by a version for the modern cook. The book is illustrated throughout with scenes of food, carousers and hunters from wall paintings, mosaics and Greek vases.

Product Details

ISBN-13:
9780714122229
Publisher:
British Museum Press
Publication date:
04/27/2000
Pages:
144

Related Subjects

Meet the Author

Andrew Dalby is librarian of the London House for Overseas Graduates and has written for numerous food history and classics journals. Sally Grainger is a professional pastry chef and regularly organizes Roman banquets.

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The Classical Cookbook 5 out of 5 based on 0 ratings. 1 reviews.
Manirul More than 1 year ago
Lovely...! beautiful.....!.... Just enjoy it.....!