Wyniki wyszukiwania:

Archestratus' description of the foods, particularly fish, available, how they should be cooked and where found in the best condition is testimony of the strength of the Mediterranean tradition. His cooking contrasts piquantly with the strongly flavoured dishes of Apicius. The Greek verse has been translated into prose and set in context in the introduction. Archestratus has been the subject of a major new edition by Olsen & Sens. However, its price is prohibitive and it is less accessible to people interested in the history of food rather than Greek prosody.

In Food in the Ancient World, a respected classicist and a practising world-class chef explore a millennium of eating and drinking.

• Explores a millennium of food consumption, from c.750 BC to 200 AD.
  
  
• Shows the pivotal role food had in a world where it was linked with morality and the social order.
  
  
• Concerns people from all walks of life - impoverished citizens subsisting on cereals to the meat-eating elites.
  
  
• Describes religious sacrifices, ancient dinner parties and drinking bouts,...

In Food in the Ancient World, a respected classicist and a practising world-class chef explore a millennium of eating and drinking.

• Explores a millennium of food consumption, from c.750 BC to 200 AD.
  
  
• Shows the pivotal role food had in a world where it was linked with morality and the social order.
  
  
• Concerns people from all walks of life - impoverished citizens subsisting on cereals to the meat-eating elites.
  
  
• Describes religious sacrifices, ancient dinner parties and drinking bouts,...