The Classical Cookbook: Revised Edition

Dalby, Librarian Andrew (London House for Overseas Graduates); Grainger, Sally

ISBN 10: 1606061100 / ISBN 13: 9781606061107

Editore: Getty Trust Publications, 2012

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Num Pages: 176 pages, colour illustrations, colour line drawings, frontispiece. BIC Classification: AB. Category: (G) General (US: Trade). Dimension: 250 x 150 x 15. Weight in Grams: 666. . 2012. Hardback. . . . . Codice articolo V9781606061107

Dati bibliografici

Titolo: The Classical Cookbook: Revised Edition

Casa editrice: Getty Trust Publications

Data di pubblicazione: 2012

Legatura: Rilegato

Condizione: New

Descrizione articolo

Riassunto:

<p>Fifty recipes from the ancient world are presented in a fresh, new design alongside reproductions of ancient wall paintings, mosaics, vases, and household objects. &#160;Originally published in 1996, <i>The Classical Cookbook</i> was the first book about ancient dining to draw from both Greek and Roman writings. Each chapter describes a different social gathering and the food that might have been served on such an occasion. From a menu inspired by Homer&#8217;s Odyssey in 700 B.C., to the offerings at a typical Greek symposium or drinking party in fourth century Athens, to the special treats at a Macedonian wedding feast, the recipes presented here suggest the true variety of food and social life in the ancient Mediterranean.&#160;</p><div>Enjoy Parthian chicken, fish in coriander sauce, squash Alexandria-style, cabbage the Athenian way, pancakes with honey and sesame seeds, and many more tasty dishes. Each original recipe is followed by a version for today&#8217;s cook.&#160;</div><div>&#160;</div>

Informazioni sull?autore:

<div><p>Andrew Dalby is a classics scholar, linguist, and food historian. He is the author of <i>Venus: A Biography</i> (Getty Publications, 2005) and <i>Dangerous Tastes: The Story of Spices</i> (University of California Press, 2000). Sally Grainger is a former professional chef and a food historian specializing in ancient baking techniques. She is the author of <i>Cooking Apicius: Roman Recipes for Today</i> (Prospect Books, 2006).</p></div>