Cook Epically: 5 Cookbooks to Pair with Epic Stories and Classic Tales

The Iliad, by Homer, with The Classical Cookbook, by Andrew Dalby and Sally Graingerz
To refuel their energy to fight in battle, make sacrifices to gods, strategize, and build a Trojan horse, the ancient Greeks in Homer’s stories needed full bellies. The line, “Greetings, Achilles—you will not be lacking an equal meal,” captures this essence, and it piques the curiosity as to what was eaten in this time and place. History writer, linguist, and cookbook author Andrew Dalby, teamed up with prolific food historian Sally Grainger, to bring together The Classical Cookbook. Fifty Greek and Roman recipes take their inspiration from dining scenes described in classic tales, and the text is peppered throughout with imagery of ancient art and artifacts. The original recipes are included, followed by a contemporary take, making them even more appealing to the modern diner. Dine amongst the gods with Parthian Chicken, Fish in Coriander Sauce, Barley Rolls, and even a lovely recipe for Ancient Mediterranean Cheesecake.

The Annotated African American Folktales, edited by Henry Louis Gates Jr. and Maria Tatar with The Cooking Gene: A Journey Through African American Culinary History in the Old South, by Michael W. Twitty
The recently published Annotated African American Folktales was brought to eager readers by two eminent academics and Harvard Professors: host of Find Your Roots, Henry Louis Gates Jr., and folklore specialist, Maria Tatar. The collection includes 120 African American folktales, accompanied by captivating illustrations and images. At once historical, sociological, and artistic, it is best of all a great read. Pair this gem with The Cooking Gene: A Journey Through African American Culinary History in the Old South, by culinary historian and founder of the Afroculinaria blog, Michael W. Twitty. The tome beautifully recounts African American history through the lens of food, kneading it with imagery and recipes.

The Canterbury Tales, by Geoffrey Chaucer with The Medieval Cookbook: Revised Edition, by Maggie Black
Chaucer’s Canterbury Tales features many unforgettable characters, but when it comes to food, perhaps the most memorable is the Cook. With a talent for spiced chicken, appetizing pies, succulent stews, and his popular blancmange, the Cook is gifted in the kitchen. However, he has the penchant for possibly poisoning his diners through unsanitary methods. Luckily, in the modern kitchen, hygiene comes easily. The Medieval Cookbook: Revised Edition, by Maggie Black is inspired by medieval stories and much of the Canterbury Tales. Each recipe begins with a story and ends with a full belly. Find dishes the Canterbury Cook would have cooked, including his infamous blancmange.

The Arabian Nights with Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies, by Najmieh Batmanglij
Scheherazade saved her life and the life of many other women by simply being a good storyteller—that talent in and of itself deserves a celebratory feast. The collection of tales in Arabian Nights includes highly circulated stories, like “Aladdin’s Wonderful Lamp” and “Ali Baba and the Forty Thieves.” Award-winning cookbook author and chef, Najmieh Batmanglij, has written numerous books on Iranian cooking, and has graced the table of the Obama White House as guest chef. With 330 recipes to choose from, her prominent book, Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies, has almost enough recipes to match the 1001 storied nights. Layered into the book are recipes as well as Persian tales and poems, and sprinkled with gorgeous illustrations that pay homage to both the art of dining and storytelling. For further reference, there is an appendix with a list of Iranian specialty stores and restaurants in the United States and Canada.

The Plum in the Golden Vase by Hsiao-Hsiao-Sheng with China: The Cookbook, by Kei Lum Chan and Diora Fong Chan
Written in 1596 and focusing on the noble class’s polygamy and concubines, The Plum in the Golden Vase is romantic, erotic, comical, and completely irresistible. Having been banned regularly for centuries for being considered pornographic, the book itself has a fascinating history outside of the story it tells. To pair with this book, check out China: The Cookbook, by writing partners and partners-in-life, Kei Lum Chan and Diora Fong Chan. The couple has written numerous cookbooks in Chinese, and this 2016 feat is their first in English. The dense book delves into the long history and complex regions of Chinese cuisine, and fittingly shares over 650 tantalizing recipes.
What fiction/food pairings would you recommend?