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The Classical Cookbook Paperback – 21 May 2012

4.3 out of 5 stars 3 customer reviews

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Product details

  • Paperback: 176 pages
  • Publisher: British Museum Press; 2 edition (21 May 2012)
  • Language: English
  • ISBN-10: 0714122750
  • ISBN-13: 978-0714122755
  • Product Dimensions: 21.9 x 1.5 x 17.6 cm
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Bestsellers Rank: 310,207 in Books (See Top 100 in Books)

Product Description

Review

'Written by a food historian who happens to be a classics scholar, with an archaeologist who happens to be a chef, The Classical Cookbook is a mouth-watering introduction to the food from Ancient Greece and Rome... gives fascinating information about the two ancient societies and their eating habits' --The Good Book Guide

'A very handsome little book published by the British Museum Press makes the point with admirable elegance and lightness of touch' --Minerva

About the Author

Andrew Dalby is a classics scholar, linguist and food historian. He is author of many books on food history, including Dangerous Tastes; Cheese: a global history; Siren Feasts; Food in the Ancient World from A-Z; Flavours of Byzantium and Breakfast: a global history.

Sally Grainger was a professional chef with a degree in Ancient History who is now a food historian, specializing in Roman food and ancient baking techniques.


Customer Reviews

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Top Customer Reviews

Format: Paperback
Unlike some history-themed cookbooks that claim to be able to bridge the past and present, this one actually does a really good job.

The Introduction. Using original Greek and Roman texts to gain an insight both into the type of meals enjoyed and the sort of recipes that might have been used, the authors provide details of their research into the topic in a short but highly informative and well written introduction. Looking at everything from banquets to kitchen equipment and some of the more unfamiliar ingredients, this is an excellent insight into Classical food, its preparation and how it was enjoyed. The list of unfamiliar ingredients is particularly useful, because the authors provide the reader with viable alternatives that are available in modern supermarkets, specialist stores or on the web.

The rest of the chapters are themed. So we start of with "The Homecoming of Odysseus." A quick introduction to the story, engagingly written, is followed by a discussion of the food and drink that "were at the center of Homeric life." As the authors say, although there are no recipes in the Iliad or Odyssey, there is a great deal of chat about the food and drink that might have been eaten. Homer gave some good descriptions, and these have been extrapolated to form some recipes to provide us with the fare that Homer presented in his poetry: porridge (made with ricotta and semolina), olive relish, Toronaean shark or tuna (in cumin and herbs), roast kid or lamb (marinaded with a date, red wine and honey sauce),chicken stuffed with olives, and pancake with honey and sesame seeds.
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Format: Paperback Verified Purchase
This is just what I wanted in my cookbook researches. I have learned a lot from this set of recipes and their origins.
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Format: Paperback Verified Purchase
good stuff
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