Cooking in Ancient Civilizations

Front Cover
Greenwood Publishing Group, 2006 - Cooking - 224 pages
1 Review

This cookbook on the main ancient peoples studied today-the Romans, Mesopotamians, Egyptians, and Greeks--is a stupendous resource for middle and high school students and other interested cooks learning history. Besides the Romans and the Greeks, the ancients left behind few recipes, and so the author has meticulously researched what food knowledge is available from written sources, such as Petronius's The Satyricon, and archaeology to approximate the everyday and special cuisine of the ancients. This detective work and reconstruction result in a wealth of successful recipes that will bring cooks as close as possible to the foods that likely would have been eaten and prepared.

This cookbook on the main ancient peoples studied today-the Romans, Mesopotamians, Egyptians, and Greeks--is a stupendous resource for middle and high school students and other interested cooks. Besides the Romans and the Greeks, the ancients left behind few recipes, and so the author has meticulously researched what food knowledge is available from written sources, such as Petronius's The Satyricon, and archaeology to approximate the everyday and special cuisine of the ancients. This detective work and reconstruction result in a wealth of successful recipes that will bring cooks as close as possible to the foods that likely would have been eaten and prepared.

Each group is covered in a chapter that begins with a narrative overview of the environment and resources, cuisine and social class, and a note on sources. Bulleted lists on major foodstuffs, cuisine and preparation, and dining habits follow to quickly familiarize readers with the basics. The recipes are then organized by type of food. A multitude of period food trivia as well as sample menus for different meals, social classes, and occasions complement the 207 recipes.

 

What people are saying - Write a review

User Review - Flag as inappropriate

I just started reading Cooking in Ancient Civilizations and it's amazing. I checked it out at my local library but I'm definitely going to buy my own copy because I don't want to give it back! It gives so much insight into what was eaten, how it was prepared, and why. The sources for the recipes are cited, and where they are adapted for modern kitchens explanations for the adaptations are given. Seriously the best book ever. 

Contents

List of Recipes
vii
Glossary
xiii
Series Foreword
xxv
Acknowledgments
xxvii
Introduction
xxix
Mesopotamia
1
Ancient Egypt
39
Ancient Greece
73
Ancient Rome
121
Suggested Menus
187
Mail Order Sources
197
Notes
199
Bibliography
207
Index
219
Copyright

Common terms and phrases

About the author (2006)

CATHY K. KAUFMAN is a scholar-chef and Adjunct Chef-Instructor, Institute of Culinary Education, in New York City.

Bibliographic information