An exploration of the food of the Mediterranean world in ancient times, from 750 BC to AD 450. The authors draw on sources beyond the familiar recipes attributed to the Roman gourmet Apicius, who mainly describes the food of the privileged classes at the end of the Roman Empire. All types of food are represented, allowing the modern cook to recreate the varied diet of the classical world, from the banquets of the rich to the simple meals of soldiers, farmers and slaves. The 50 recipes include Terrine of Asparagus, Sweet Wine Cakes, Olive Relish and Toronaean Shark. An introductory section to each chapter provides a historical outline and explains the sources. Translations of the original recipes are followed by a version for the modern cook. The book is illustrated throughout with scenes of food, carousers and hunters from wall paintings, mosaics and Greek vases.
Publisher and industry reviews
UK Kirkus review
There have been collections from the Roman gourmet Apicius before, but this beautifully presented book explores food and drink in both the Greek and Roman worlds, starting with meals in The Odyssey and ending with a delightful extract from a late Roman 'Teach Yourself Greek' Handbook. On the way it takes in not only the familiar banquet fare, but lunch on the farm and rations at Hadrian's Wall. A fascinating text and many illustrations lead into original recipes which are then temptingly updated for modern cooks to try. A joy for every palate. (Kirkus UK)
British Museum Press
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