[PDF] Cooking With The Ancients eBook

Author : Nick Polizzi
Publisher : Hay House
Page : 249 pages
File Size : 38,88 MB
Release : 2018
Category : Body, Mind & Spirit
ISBN : 1401952917

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In the work of documentary filmmakers, explains Nick Polizzi, one cardinal rule is never forget that your job is to document, not participate. But when Nick set out to explore the native outback of the Americas - meeting healers, shamans, and medicine women and tapping their well of ancient wisdom, nearly lost to the rest of the world - he had to bend that rule. As he found his way into highly sacred and often very private shamanic ceremonies, not participating ceased to be an option. Nick invites readers along on his journey of discovery to make indigenous knowledge of healing accessible to us all.

Author : Marco Gavio de Rubeis
Publisher :
Page : 294 pages
File Size : 22,6 MB
Release : 2020-11-18
Category :
ISBN :

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Ancient Roman gastronomy was famous for an incomparable skill in the art of pairing the ingredients, with its Mediterranean flavors and healthy balance among the aromas.Many sources record the greatness of Roman cuisine. Writers and poets celebrate its beauty, complexity, decadence, and at the same time, its simplicity. Agronomists tell the life in the countryside, showing the farming techniques and the preparation of common preserves, from cured meat to cheese, vegetables, fruit. Cooks focus on providing unique sensorial experiences through the learned use of ingredients that belong to our history, now almost forgotten. Silphium, garum, mulsum, allec, sapa are just some of them.A journey back in time through ingredients and recipes, from the republican age to the empire, to rediscover an extraordinary culinary tradition that will satisfy, still today, the most refined palates.

Author : Jeff Smith
Publisher : William Morrow
Page : 540 pages
File Size : 23,81 MB
Release : 1989
Category : Cooking
ISBN : 9780688075897

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The popular television chef prepares a range of culinary treats based on the ancient cuisines of China, Greece, and Rome.

Author : Jean Bottéro
Publisher : University of Chicago Press
Page : 147 pages
File Size : 16,70 MB
Release : 2004-04-15
Category : Cooking
ISBN : 0226067351

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In this intriguing blend of the commonplace and the ancient, Jean Bottéro presents the first extensive look at the delectable secrets of Mesopotamia. Bottéro’s broad perspective takes us inside the religious rites, everyday rituals, attitudes and taboos, and even the detailed preparation techniques involving food and drink in Mesopotamian high culture during the second and third millennia BCE, as the Mesopotamians recorded them. Offering everything from translated recipes for pigeon and gazelle stews, the contents of medicinal teas and broths, and the origins of ingredients native to the region, this book reveals the cuisine of one of history’s most fascinating societies. Links to the modern world, along with incredible recreations of a rich, ancient culture through its cuisine, make Bottéro’s guide an entertaining and mesmerizing read.

Author : Cathy K. Kaufman
Publisher : Greenwood
Page : 0 pages
File Size : 22,99 MB
Release : 2006-08-30
Category : Social Science
ISBN : 9780313332043

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This cookbook on the main ancient peoples studied today-the Romans, Mesopotamians, Egyptians, and Greeks—is a stupendous resource for middle and high school students and other interested cooks learning history. Besides the Romans and the Greeks, the ancients left behind few recipes, and so the author has meticulously researched what food knowledge is available from written sources, such as Petronius's The Satyricon, and archaeology to approximate the everyday and special cuisine of the ancients. This detective work and reconstruction result in a wealth of successful recipes that will bring cooks as close as possible to the foods that likely would have been eaten and prepared. This cookbook on the main ancient peoples studied today-the Romans, Mesopotamians, Egyptians, and Greeks—is a stupendous resource for middle and high school students and other interested cooks. Besides the Romans and the Greeks, the ancients left behind few recipes, and so the author has meticulously researched what food knowledge is available from written sources, such as Petronius's The Satyricon, and archaeology to approximate the everyday and special cuisine of the ancients. This detective work and reconstruction result in a wealth of successful recipes that will bring cooks as close as possible to the foods that likely would have been eaten and prepared. Each group is covered in a chapter that begins with a narrative overview of the environment and resources, cuisine and social class, and a note on sources. Bulleted lists on major foodstuffs, cuisine and preparation, and dining habits follow to quickly familiarize readers with the basics. The recipes are then organized by type of food. A multitude of period food trivia as well as sample menus for different meals, social classes, and occasions complement the 207 recipes.

Author : Charles Martyn
Publisher : DigiCat
Page : 78 pages
File Size : 12,31 MB
Release : 2022-06-13
Category : History
ISBN :

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Foods and Culinary Utensils of the Ancients is book by Charles Martyn. It delves into the history of different foods, culinary utensils and their uses and health effects different early diets had on people.

Author : Francine Segan
Publisher : Random House Incorporated
Page : 250 pages
File Size : 21,79 MB
Release : 2004
Category : Cooking
ISBN : 9781400060993

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Recreates the traditional dishes of the ancient Mediterranean for the modern-day kitchen, offering an array of culinary delights accompanied by historical sidebars and quotes.