The classical cookbook / Andrew Dalby and Sally Grainger.

Format:

Book

Author/Creator:

Dalby, Andrew, 1947-

Contributor:

Grainger, Sally.

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking--Early works to 1800.

Cooking.

Cooking, Greek--History.

Cooking, Greek.

Cooking, Roman.

Food habits--Greece--History.

Food habits.

Food habits--Rome.

History.

Greece.

Penn Provenance:

Blank, Fritz (bookplate) (donor) (Blank Collection copy)

Physical Description:

144 pages : illustrations (some color) ; 23 cm

Place of Publication:

Los Angeles : J. Paul Getty Museum, [1996]

Summary:

The Classical Cookbook is the first book of its kind to explore the cuisine of the Mediterranean in ancient times, from 750 B.C. to A.D. 450. The authors draw on a mass of fascinating sources beyond the familiar recipes of the Roman gourmet Apicius, who mainly described the food of the privileged classes at the end of the Roman Empire. All types of food are represented here, allowing the modern cook to re-create the varied diet of the classical world, from the banquets of the rich to the simpler meals of soldiers, farmers, and slaves. We can still enjoy Terrine of Asparagus, Sweet Wine Cakes, Olive Relish, or Toronaean Shark. Each chapter provides a historical outline, with translations of the original recipes followed by versions for the modern cook. The book is illustrated throughout with delightful scenes of food, hunters, and revelers from wall paintings, mosaics, and Greek vases.

Notes:

Includes bibliographical references (page 141) and index.

Local Notes:

Blank Collection copy has dust-jacket retained.

Blank Collection copy has bookplate of Chef Fritz Blank.

ISBN:

0892363940

OCLC:

41182266