The Classical Cookbook

Front Cover
British Museum Press, 2000 - Civilization, Classical - 144 pages
0 Reviews
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.

What people are saying - Write a review

We haven't found any reviews in the usual places.

Other editions - View all

About the author (2000)

Andrew Dalby is a historian and linguist and has written for numerous food history and classics journals. Among his books are "Empire of Pleasures: Luxury and Indulgence in the Roman World" (2000), "The Classical Cookbook" (with Sally Grainger, 1996), and "Siren Feasts: A History of Food and Gastronomy in Greece" (1996).

Bibliographic information