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N� de ref. del art�culo OTF-S-9781606061107

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Detalles bibliogr�ficos

T�tulo

The Classical Cookbook: Revised Edition

Editor

J. Paul Getty Museum

Fecha de publicaci�n

2012

Idioma

Ingl�s

ISBN 10

1606061100

ISBN 13

9781606061107

Encuadernaci�n

Encuadernaci�n de tapa dura

Estado

New

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Sinopsis

<p>Fifty recipes from the ancient world are presented in a fresh, new design alongside reproductions of ancient wall paintings, mosaics, vases, and household objects.  Originally published in 1996, <i>The Classical Cookbook</i> was the first book about ancient dining to draw from both Greek and Roman writings. Each chapter describes a different social gathering and the food that might have been served on such an occasion. From a menu inspired by Homer’s Odyssey in 700 B.C., to the offerings at a typical Greek symposium or drinking party in fourth century Athens, to the special treats at a Macedonian wedding feast, the recipes presented here suggest the true variety of food and social life in the ancient Mediterranean. </p><div>Enjoy Parthian chicken, fish in coriander sauce, squash Alexandria-style, cabbage the Athenian way, pancakes with honey and sesame seeds, and many more tasty dishes. Each original recipe is followed by a version for today’s cook. </div><div> </div>

Acerca del autor

Andrew Dalby is a classics scholar, linguist, and food historian. He is the author of Venus: A Biography (Getty Publications, 2005) and Dangerous Tastes: The Story of Spices (University of California Press, 2000). Sally Grainger is a former professional chef and a food historian specializing in ancient baking techniques. She is the author of Cooking Apicius: Roman Recipes for Today (Prospect Books, 2006).

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Ambis Enterprises LLC
3247 Territorial Rd, Benton Harbor, MI, 49022, U.S.A.

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Primer art�culo	EUR 3.43	EUR 9.45

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