A History of Food and Gastronomy in Greece
By (author) Andrew Dalby
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Siren Feasts by Andrew Dalby
Book DescriptionCheese, wine, honey and olive oil - four of Greece's best known contributions to culinary culture - were already well known four thousand years ago. Remains of honeycombs and of cheeses have been found under the volcanic ash of the Santorini eruption of 1627 BC. Over the millennia, Greek food diversified and absorbed neighbouring traditions, yet retained its own distinctive character. In Siren Feasts, Andrew Dalby provides the first serious social history of Greek food. He begins with the tunny fishers of the neolithic age, and traces the story through the repertoire of classical Greece, the reputations of Lydia for luxury and of Sicily and South Italy for sybaritism, to the Imperial synthesis of varying traditions, with a look forward to the Byzantine cuisine and the development of the modern Greek menu. The apples of the Hesperides turn out to be lemons, and great favour attaches to Byzantine biscuits. Fully documented and comprehensively illustrated, scholarly yet immensely readable, Siren Feasts demonstrates the social construction placed upon different types of food at different periods (was fish a luxury item in classical Athens, though disdained by Homeric heroes?). It places diet in an economic and agricultural context; and it provides a history of mentalities in relation to a subject which no human being can ignore.
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Book DetailsISBN: 9780415156578
(234mm x 156mm x 23mm)
Publisher: Taylor & Francis Ltd
Publish Date: 26-Dec-1996
Country of Publication: United Kingdom
Books By Author Andrew Dalby
Breakfast Book, Paperback (July 2015)
The most important meal of the day is also one of the most diverse. While we know that you drink tea with your eggs and bacon in Britain and hot chocolate with churros in Spain, we don't know how breakfast came to be. The Breakfast Book collects stories from around the world in an attempt to pin down the mottled history of eating in the morning.
Shakespeare Cookbook, Paperback (July 2012)
Shakespeare's working life, from about 1590 to 1615, was not only a period of rich activity on the London stage, but also one of prolific writing and publishing about food. This book explores the plays alongside contemporary recipes to offer insight into daily life and gastronomy in Shakespeare's London.
Classical Cookbook, Paperback (May 2012)» View all books by Andrew Dalby
Features a collection of recipes from every strata of classical civilization, all accessible to the contemporary cook. This book can prove that we can still enjoy Terrine of Asparagus, Sweet Wine Cakes, Olive Relish or even Toronaean Shark. It offers adaptations of 49 sumptuous dishes.
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Author Biography - Andrew Dalby
Andrew Dalby trained as a classicist and linguist and is now librarian of the London Goodenough Trust for Overseas Graduates
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