Garlic, Wine, and Olive Oil: Historical Anecdotes and Recipes

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Booklink, 2000 - Cooking - 231 pages
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To most people of the Mediterranean region, garlic, wine, and olive oil make up the Holy Trinity of foods: Garlic for taste and health; wine also for its medicinal value, plus the obvious enjoyment and relaxation that accompanies its use; and olive oil as a medium for cooking as well as for its own healthy properties. The many cultural and mythic dimensions of these three foods, whose use dates to pre-historic times, is discussed, along with an historical survey from Old World usage to the New, specifically to Brooklyn, New York, where the author grew up in a milieu of Italian, Jewish, and Greek neighborhoods, where garlic, wine, and olive oil were daily staples.With illustrations, historical quotes and facts, personal memoir, and both ancient as well as over 50 modern recipes, Garlic, Wine, and Olive Oil tells how reverence for these three foods was first developed in the Mediterranean and became integrated into cuisines around the world. In a tight, informative narrative, Thomas Pellechia covers the origins, cultivation, healthful attributes and preparation of these three holy foods.Rather than a dry history book or gathering of recipes, Garlic, Wine, and Olive Oil educates as it entertains, weaving together historical material (including many interesting ancient recipes), the author's ancestral connection to these foods, plus his travels through Europe and the Near East, and quick, easy-to-prepare, appetizing recipes. This unique format makes cooking and history come alive!
 

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Contents

Acknowledgments
xi
Chapter 1
25
Legends and Origins of Wine
37
Legends and Origins of the Olive Tree
51
Garlic in the Mediterranean and Beyond
67
Wine in the Mediterranean and Beyond
75
BQe of discovery lo Nineleenlh Yyenliiii
97
PART IV
111
Chapter 9
117
Chapter 10
149
o 3oiir pleallh
157
Chapter 12
177
Appendix 1
215
Appendix 3
221
Index of Recipes
227
Copyright

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