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"Eugenia Ricotti has compiled 56 delicious preparabe recipes gleaned from the ancient sources and updated with ingredients available to the contemporary cook. The author has drawn from such works as Athenaeus's 'The deipnosophists,' as well as the comedies, to bring to life the delights, not just of the food and wine, but also of the conviviality that was an important part of the meal in ancient Greece." --
A social history of the ancient Greeks in Europe, explaining what foods were eaten and describing how they were prepared or cooked. Includes information about events that brought about special celebrations and feasts.
Embark on a flavorful journey through the ages with "The Cuisine of Ancient Greece: Ancient Recipes Revived" by Elena Winterbach. Transport yourself to the time of gods and heroes as you explore authentic recipes meticulously passed down through generations. Visual Feast: Enhance your culinary adventure with detailed illustrations accompanying each recipe. Immerse yourself in the visual allure of ancient dishes brought to life on the pages. What to Expect: Divine Appetizers: From Ambrosia for Mortals to Zeus' Gyros, each dish is a testament to the richness of ancient Greek flavors. Olympian Main Courses: Experience the grandeur of Heracles' Lamb Chops, Athena's Olive Oil-Infused Mussel Pasta, and other classics. Delphi Desserts: Savor the sweetness of Apollo's Honey-Nut Baklava and other indulgent treats inspired by ancient Greek gods. Philosopher's Drink: Explore ancient beverages like Socrates' Mint Tea with Honey and Plato's Red Wine Metaxa Cocktail. Greek Hospitality: Discover festive banquet specialties like Agora's Spinach and Feta Spirals and Aspasia's Fig-Brie Tartlets. Athletic Snacks: Fuel your senses with Marathon Energy Bars and Discus Thrower Dates with Almonds. Temple of Health: Nourish yourself with healing dishes like Asklepios' Yogurt-Garlic Dip and Hygeia's Quinoa Salad. Mythological Sides: Complement your meals with mythical sides such as Perseus' Rosemary Potatoes and Echo's Zucchini Fritters. Epicurean Delights: Indulge in fine dining experiences with recipes like Pyrrhos' Beef Fillet in Red Wine Sauce. Why Choose This Book: Authentic Recipes: Unearth the culinary secrets of ancient Greece with original recipes passed down from the gods themselves. Visual Pleasure: Each dish is accompanied by detailed illustrations, enhancing your cooking experience. Clear Instructions: Even beginners can follow the step-by-step instructions for recreating these ancient delights. Culinary Variety: From appetizers to desserts, this book offers a comprehensive array of ancient delicacies. History and Culture: Immerse yourself in the history and culture of ancient Greece as you prepare delicious dishes. Discover the secrets of ancient Greek cuisine and bring the magic of the past to your modern kitchen. Purchase now and embark on a unique culinary adventu
Author : James N. Davidson Publisher : University of Chicago Press Page : 400 pages File Size : 50,41 MB Release : 2011-06-30 Category : History ISBN : 0226137430
As any reader of the Symposium knows, the ancient Greek philosopher Socrates conversed over lavish banquets, kept watch on who was eating too much fish, and imbibed liberally without ever getting drunk. In other words, James Davidson writes, he reflected the culture of ancient Greece in which he lived, a culture of passions and pleasures, of food, drink, and sex before—and in concert with—politics and principles. Athenians, the richest and most powerful of the Greeks, were as skilled at consuming as their playwrights were at devising tragedies. Weaving together Greek texts, critical theory, and witty anecdotes, this compelling and accessible study teaches the reader a great deal, not only about the banquets and temptations of ancient Athens, but also about how to read Greek comedy and history.
Kefi, loosely translated, is the Greek sense of joy, and is often found around the dinner table during large and boisterous family meals of Spanakopita, Keftedes (Greek meatballs), and much, much more. Largely considered a bit of a mystery to Americans, Greek cooking is far more expansive than simply prepping up a few gyro sandwiches and Greek salads. There is an earthiness about Greek cooking, an amalgam of many historic influences. Lighter than southern Italian, much less pretentious than French, much more refined than Middle Eastern, Greek cuisine at its best is aromatic, tasty, and satisfying. Around a Greek Table explores the intricacies of Greek cooking and makes these once-mysterious recipes both understandable and possible. The book also delves deep into stories of Greek life and kefi around the dinner table. The 100 recipes are organized around the Eastern Church’s yearly seasons, each explored in one of eight chapters, with historical and personal essays exploring the ancient stories that are told around Greek tables in the honored tradition of combining myths with food.
More than 100 Greek recipes, updated for the modern home cook Greek dishes have influenced other cultures for thousands of years. The dishes and preparation are simple; the taste, divine. In My Greek Family Table, Maria Benardis describes her summers of cooking at her grandmother’s elbow on the Greek island of Psara, and places an emphasis on eating for health and well-being. The foods of ancient Greece are as relevant—and delicious—as ever, showcased in recipes such as: Barley and Pomegranate Salad Chicken with Herbed Feta Crust Lamb with Avgolemono (egg and lemon sauce) Hippocrates’ Spiced Wine Written with passion and beautifully photographed, My Greek Family Table is a personal invitation to experience all the depth and flavor of Greek cooking and the wonderful spirit of kerasma—the offering of food to those we love.
Vinegar and sugar, dried fruit, rose water, spices from India and China, sweet wine made from raisins and dates—these are the flavors of the golden age of Arab cuisine. This book, a delightful culinary adventure that is part history and part cookbook, surveys the gastronomical art that developed at the Caliph's sumptuous palaces in ninth-and tenth-century Baghdad, drew inspiration from Persian, Greco-Roman, and Turkish cooking, and rapidly spread across the Mediterranean. In a charming narrative, Lilia Zaouali brings to life Islam's vibrant culinary heritage. The second half of the book gathers an extensive selection of original recipes drawn from medieval culinary sources along with thirty-one contemporary recipes that evoke the flavors of the Middle Ages. Featuring dishes such as Chicken with Walnuts and Pomegranate, Beef with Pistachios, Bazergan Couscous, Lamb Stew with Fresh Apricots, Tuna and Eggplant Purée with Vinegar and Caraway, and Stuffed Dates, the book also discusses topics such as cookware, utensils, aromatic substances, and condiments, making it both an entertaining read and an informative resource for anyone who enjoys the fine art of cooking.