- Paperback: 144 pages
- Publisher: British Museum Press; New edition edition (14 Feb 2000)
- Language English
- ISBN-10: 071412222X
- ISBN-13: 978-0714122229
- Product Dimensions: 21.6 x 21.2 x 1 cm
- Average Customer Review: 4.5 out of 5 stars See all reviews (2 customer reviews)
- Amazon Bestsellers Rank: 737,290 in Books (See Top 100 in Books)
- See Complete Table of Contents
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Product Description
Product Description
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.
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
Most Helpful Customer Reviews
9 of 9 people found the following review helpful
Format:Paperback
'The Classical Cookbook' would make a wonderful gift for all Latin teachers, primary school teachers of keystage 2 (Ancient Romans) and hungry fans of Lindsey Davis. Apart from the delicious recipes, this book has marvellous illustrations from Classical art and literature. In it you'll discover where to obtain the modern equivalent of the 'garum' or 'fish sauce' so beloved of the Romans. There are recipes for dishes as diverse as Rock Eel with Mulberry Sauce, Chicken Stuffed with Olives, Roast Hare, Spiced Wine and Honey Nut Cake. And there are wonderful facts about Greek or Roman cooking. Did you know sugar was so costly and rare that it was used as a medicine, not a food ingredient?
Clearly written, with easy-to-follow recipes, this book will bring you an authentic taste of Ancient Greece or Rome.
1 of 1 people found the following review helpful
Format:Paperback
I originally only bought this book for the historical information it contains but now that I have read it I will definitely be trying one or two of the recipes. The recipes have all been researched thoroughly and adapted to modern ingredients and tastes. Each section of the book details recipes appropriate for a specific period of the Classical world, from the time of the Iliad and Odyssey, through both the Greek period and into the Roman period. As well as the recipes themselves, each section includes interesting information on the food, drink and social dinning of the period and as such this book would be of some interest to those fascinated in the period as a whole, not only the food.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
5 reviews
53 of 54 people found the following review helpful
Lovely combination of recipes and historical information
25 April 2001
Format:Hardcover
Excellent book for both its recipes (easy to follow with directions given for both the English and American cook) and its description of Roman life, for both the Roman commoners and the citizens of stature. If you want to have a Roman banquet, or a simple, traditional Roman meal, this is an ideal book. I especially enjoyed the well-written sections on Roman history, which perfectly integrate the recipes with what we know about the people's lives and the ingredients which were available to them. I looked at every Roman cookbook I could find, in both the USA and England, and my three favorites are: Classical Cookbook, by Dalby and Grainger, and, A Taste of Ancient Rome, by Ilaria Giacosa, and Roman Cookery, by Mark Grant. The latter two have more recipes than the first, but Classical Cookbook is a quality book with exquisite pictures, illustrations and explanations.
1 of 1 people found the following review helpful
Excellent
29 July 2011
Format:Hardcover
Fifteen years after it's original release this book remains one of the best on the subject. I would like to clarify that, as the authors point out through references to Odysseus, Philoxennus, Macedonia etc. it explains very cleary that the Greeks were those who elevated cookery into an art,through trial and error and endless experimentation. It focuses primarily on techniques and recipes that originated in ancient Greecemuch later to be passed on to ancent Rome. I make this point as a reviwer has incorrectly given the impression that the book focuses primarily on Roman cookery. One might argue that they at that time in history they were one in the same as Romans brought Greek slaves and free Greek cooks to prepare their meals for them ultimately consuming the same dishes. Over time, the simple dishes introduced by the Greeks became more complicated and lavish, an evolution that has continued till today. There are several other books available that cover this period in detail.
Having made the above points, the author has done an excellent job in the first 30 pages of the book to explain the intricacies of the recipes that follow, explaining the ingredients used, where to find them and substitutions that can be made in order to get an approximate idea of what the Ancient Greeks and later the Romans enjoyed at their tables. It is a good read regardless if you plan to execute the recipes or not.
Having made the above points, the author has done an excellent job in the first 30 pages of the book to explain the intricacies of the recipes that follow, explaining the ingredients used, where to find them and substitutions that can be made in order to get an approximate idea of what the Ancient Greeks and later the Romans enjoyed at their tables. It is a good read regardless if you plan to execute the recipes or not.
3 of 4 people found the following review helpful
Try the Roman Mushrooms
1 Jun 2010
Format:Paperback
An excellent historic cook book. Solid history. Author is careful with the reconstructions, explaining what is known, and what is inferred, for each recipe. And the recipes are good. I especially like the mushrooms with fish sauce and honey. Try it.
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