Cooking in the Ancient Civilizations - Couverture rigide

Kaufman, Cathy K.

 
9780313332043: Cooking in the Ancient Civilizations
Couverture rigide
ISBN 10 : 0313332045 ISBN 13 : 9780313332043
Editeur : Greenwood Press, 2006

Synopsis

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.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

À propos de l?auteur

CATHY K. KAUFMAN is a scholar-chef and Adjunct Chef-Instructor, Institute of Culinary Education, in New York City.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
Greenwood Press
Date d'édition
2006
Langue
anglais
ISBN 10 
0313332045
ISBN 13 
9780313332043
Reliure
Relié
Nombre de pages
280
Coordonnées du fabricant
non disponible
Personne responsable
gpsr@libri.de
gpsr@libri.de

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