Meals and Recipes from Ancient Greece
Ancient Greek literature contains a wealth of culinary information on everything from etiquette to menu planning. Fifty-six delicious--and preparable!--recipes, gleaned from ancient sources and updated with ingredients available to the contemporary American cook, are compiled in this book. Readers will also learn about the role of food in ancient Greek culture--from simple family menus to lavish wedding feasts--beginning with the age of Homer and culminating with the ostentatious banquets of the Hellenistic era.
Drawing from Athenaeus's The Deipnosophists, the most important source on ancient Greek food and cooking, as well as from comic writers, the author brings to life the delights of the food and wine and conviviality that were an important aspect of meals in ancient Greece.
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ancient Greek Antiphanes Apicius Archestratus Aristophanes arugula Athenaeus Athenaeus's Athenian bake banquet barley bay leaves boiled bread bream broth called carrots Cato's celery century B.C. cheese chopped clean cook coriander cover crown cup 60 ml cuttlefish delicious dessert diced dining dinner Dionysos dish dogfish drink eaten eggs fish sauce flavor flour focaccia fresh frying garlic garum goat grape leaves Greece grill guests herbs honey Iliad ingredients Kock kottabos lard lemon lentil lentil soup meal meat minced minutes mullet olive oil onion oregano oven parsley pepper to taste peppercorns Pherecrates pig's feet pinch plakous quoted in Athenaeus Recipe roasted rolls served sesame seeds silphium slice soaked Spartan spices sprinkle stalks stuffed sweet tablespoons tablespoons olive oil tablespoons vinegar teaspoons salt toasts tuna V2 cup vinegar white wine wild hyacinth bulbs