The pharaoh's feast : from pit-boiled roots to pickled herring : cooking through the ages with 110 simple recipes / Oswald Rivera.

Format:

Book

Author/Creator:

Rivera, Oswald, 1944-

Contributor:

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

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking--History.

Cooking.

History.

International cooking--History.

International cooking.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

x, 277 pages, 1 unnumbered page : illustrations ; 23 cm

Place of Publication:

New York : Four Walls Eight Windows, 2003.

Summary:

Drawing on written sources from the fifth century, B.C. to today, veteran cookbook author Oswald Rivera recreates ingredient lists and recipes to allow modern cooks to prepare historic delights from Esau's biblical mess of pottage to contemporary pasta primavera. Packed with fun facts, this culinary history includes such treats as a seven-course dinner from King Srenika' s royal bash in first millennial Indus Valley, Colonial New England' s Johny Cakes and the modern era's meatloaf. Black-and-white illustrations accompany this lively history of cooking.

Contents:

In the Beginning

Land of the Pharaohs

Classical Greece

The Indus Valley

Of Togas and Centurians

Medieval Europe

The Arab World

The Chinese Kingdom

The New World Meets the Old

The Americas

The Cooking World Expands

The Industrial Era

Modern Times

Afterword.

Notes:

"First printing October 2003."

Cover design: Laura Shaw Design.

Includes bibliographical references (pages 262-268) and index.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

ISBN:

156858282X

OCLC:

52765964