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20152015 Nancy Harmon JenkinsNancy Harmon Jenkins

Foxhall is speaking of wealthy Athenian households in the classical period. ... Food historians Andrew Dalby and Sally Grainger compiled The Classical Cookbook with Dalby's translations and Grainger's adaptations of classical recipes ...

Author: Nancy Harmon Jenkins

Publisher: Houghton Mifflin Harcourt

ISBN: 9781118203224

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Page: 355

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Offers recipes for more than one hundred dishes that showcase olive oil as an ingredient, explores the history and culture of the liquid, and argues for its therapeutic and preventative effects.

Feast Fast or FamineFeast Fast or Famine

2005-01-012005-01-01 Wendy MayerWendy Mayer

The story of spices (London 2000); A. Dalby and S. Grainger, The Classical Cookbook (London 1996). * Dalby, Siren Feasts, 196-197. " Dalby, Flavours of Byzantium, 27. * Reviewed by D.G. Wright, Bryn Mawr Classical Review (2004.02.34).

Author: Wendy Mayer

Publisher: BRILL

ISBN: 9789004344853

Category:

Page: 227

View: 147

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In recent decades there has been an increasing interest in the study of food and drink in the ancient, Mediaeval and Byzantine worlds and of their supply and consumption. This volume presents selected papers from the biennial conference of the Australian Association for Byzantine Studies, which was held at the University of Adelaide, 11-12 July 2003. The theme was food and drink in Byzantium. Published selectively in the present volume, the papers of the conference are augmented by contributions from international scholars. While some papers address the use of food directly (children's diet, fasting) or tangentially (in love spells), or discuss philosophical approaches towards food (vegetarianism), other papers in this volume examine the topic from another perspective: the role and perception of food and drink - and their consumption - in society. Yet others examine issues of supply (military logistics) and the role it played in shaping Byzantium. This volume will appeal to readers interested in the history of food, in late antique and Byzantine society, in Byzantine rhetoric, in magic in late antiquity and in the Jews in early Byzantium.

Drink to Your HealthDrink to Your Health

2000-07-062000-07-06 Anne McIntyreAnne McIntyre

Around the World Cookbook, Times Books, 1996 Ayto J., Food & Drink from A to Z, Oxford University Press, ... F., Fabulous French Fruit Cuisine, Athene Publications, 1988 ' Dalby, A., and Grainger, S., The Classical Cookbook, ...

Author: Anne McIntyre

Publisher: Simon and Schuster

ISBN: 9780684869469

Category:

Page: 328

View: 137

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From Greek Thyme Tea to juices and smoothies, this book presents more than 120 irresistible recipes for drinks that comfort, heal, increase energy, and lift spirits. Full-color illustrations.

Regional Cuisines of Medieval EuropeRegional Cuisines of Medieval Europe

2013-10-142013-10-14 Melitta Weiss AdamsonMelitta Weiss Adamson

For modern adaptations of classical recipes, see Andrew Dalby and Sally Grainger, The Classical Cookbook (Los Angeles: J. Paul Getty Museum Publications, 1996). 4. Andrew Dalby, Siren Feasts: A History of Food and Gastronomy in Greece ...

Author: Melitta Weiss Adamson

Publisher: Routledge

ISBN: 9781135308759

Category:

Page: 320

View: 840

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Expert food historians provide detailed histories of the creation and development of particular delicacies in six regions of medieval Europe-Britain, France, Italy, Sicily, Spain, and the Low Countries.

Daily Life of the Ancient Greeks 2nd EditionDaily Life of the Ancient Greeks 2nd Edition

2008-12-302008-12-30 Robert GarlandRobert Garland

The Classical Cookbook. Getty Trust Publications. Oxford: Oxford University Press, 1996. Davies, J. K. Democracy and Classical Greece. London and Stanford, Calif.: Fontana and Stanford University Press, 1986. de Ste.

Author: Robert Garland

Publisher: ABC-CLIO

ISBN: 9780313358159

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Page: 368

View: 166

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Ancient Greece comes alive in this exploration of the daily lives of ordinary people-men and women, children and the elderly, slaves and foreigners, rich and poor. With new information drawn from the most current research, this volume presents a wealth of information on every aspect of ancient Greek life. Discover why it was more desirable to be a slave than a day laborer. Examine cooking methods and rules of ancient warfare. Uncover Greek mythology. Learn how Greeks foretold the future. Understand what life was like for women, and what prevailing attitudes were toward sexuality, marriage, and divorce. This volume brings ancient Greek life home to readers through a variety of anecdotes and primary source passages from contemporary authors, allowing comparison between the ancient world and modern life. A multitude of resources will engage students and interested readers, including a Making Connections feature which offers interactive and fun ideas for research assignments. The concluding chapter places the ancient world in the present, covering new interpretations like the movie 300, the founding of modern Greece, and the ways in which classical culture still affects our own. With over 60 illustrations, a timeline of events, a glossary of terms, and an extensive print and nonprint bibliography, this volume offers a unique and descriptive look at one of the most influential eras in human history.

Cuisine and CultureCuisine and Culture

2011-03-292011-03-29 Linda CivitelloLinda Civitello

The Classical Cookbook offers an acceptable substitute for silphium: asafoetida, the resin of a plant in the fennel family so stinky that it is also known as “devil's dung.” Apicius also included recipes for drinks, even floral wines.

Author: Linda Civitello

Publisher: John Wiley & Sons

ISBN: 9780470403716

Category:

Page: 448

View: 171

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An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food. From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. Covers prehistory through the present day—from the discovery of fire to the emergence of television cooking shows Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages Includes a sampling of recipes and menus from different historical periods and cultures Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine. Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.

Food in the Ancient WorldFood in the Ancient World

20062006 Joan Pilsbury AlcockJoan Pilsbury Alcock

An easier version is to be found in Andrew Dalby and Sally Grainger , The Classical Cookbook ( London : British Museum Press , 1996 ) , 95-96 . 25. See also Dalby and Grainger , The Classical Cookbook , 93-94 . 26.

Author: Joan Pilsbury Alcock

Publisher: Greenwood Publishing Group

ISBN: 0313330034

Category:

Page: 320

View: 170

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The ways of life of four great ancient civilizations-- Egyptian, Greek, Roman, and Celtic--are illuminated here through their foodways. As these cultures moved toward settled agriculture, a time of experimentation and learning began. Cities emerged, and with them consumer societies that needed to be supplied. Food Culture in the Ancient World draws on writings of classical authors such as Petronius, Galen, and Cato, as well as on archeological findings, to present intimate insight into ancient peoples. This volume will be indispensable as it complements classical history, cultural, and literature studies at the high school and college levels and will also inform the general reader.

Daily Life of the Ancient GreeksDaily Life of the Ancient Greeks

19981998 Robert GarlandRobert Garland

Camp , J. M. The Athenian Agora : Excavations in the Heart of Classical Athens . Lon- don : Thames and Hudson , 1986 . ... The Classical Cookbook . Getty Trust Publications . Ox- ford : Oxford University Press , 1996 .

Author: Robert Garland

Publisher: Greenwood Publishing Group

ISBN: 0313303835

Category:

Page: 268

View: 132

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A vivid, engaging, and colorful description of life in Ancient Greece from the perspective of ordinary people.