Originally published in 1996, this was the first book about ancient dining to draw from both Greek and Roman writings. Each chapter describes a different social gathering and the food that might have been served on such an occasion. From a menu inspired by Homer’s Odyssey in 700 B.C., to the offerings at a typical Greek symposium or drinking party in fourth-century Athens, to the special treats at a Macedonian wedding feast, the recipes presented here suggest the true variety of food and social life in the ancient Mediterranean. Enjoy Parthian chicken, fish in coriander sauce, squash Alexandria-style, cabbage the Athenian way, pancakes with honey and sesame seeds, and many more tasty dishes. Each original recipe is followed by a version for today’s cook.
About the Authors
Andrew Dalby* is a classics scholar, linguist, and food historian. He is the author of Dangerous Tastes: The Story of Spices (University of California Press, 2000).
Sally Grainger is a former professional chef and a food historian specializing in ancient baking techniques. She is the author of Cooking Apicius: Roman Recipes for Today (Prospect Books, 2006).
Publication Information
The Classical Cookbook Revised Edition
Andrew Dalby and Sally Grainger
J. Paul Getty Museum
160 pages, 6 ¾ x 8 ¾ inches, hardcover
35 color and 35 b/w illustrations
ISBN 978-1-60606-110-7
$24.95
Publication Date: June 12, 2012