336 Pages
by
Routledge
336 Pages
by
Routledge
Cheese, 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... Read more
Preface 1 THE WAY THESE PEOPLE SACRIFICE Part I The prehistoric Aegean 2 THE GARDENS OF ALCINOUS Part II Food and gastronomy of the classical Aegean 3 DIVINE INVENTIONS 4 IN THE FEASTS OF THE LYDIANS 5 SICILIAN TABLES Part HI Food and gastronomy of the post-classical Aegean 6 LEMONS OF THE HESPERIDES 17 STRYMONIAN EELS 8 THE IMPERIAL SYNTHESIS Part IV The Byzantine and later Aegean 9 BISCUITS FROM BYZANTIUM
Biography
Andrew Dalby trained as a classicist and linguist and is now librarian of the London Goodenough Trust for Overseas Graduates
'A must. Even if you didn't that this was the book you were waiting for, you will know when it is in your hands. The sensationally good cover is both alluring and surprising; and the same may be said of Andrew Dalby's text.' - Petit Propo Wlinaires
'It will surely remain for some time the definitive work on Greek food and gastronomy, and as a standard reference work, it will be regularly plundered via its quite excellent indexes every time anyone wants to know, as Dalby himself once did, how the Greeks ate.' - Times Literary Supplement
'Siren Feasts is a fascinating book and the first of its kind. It is not only for the scholar - although scholarly in approach - but also for the food enthusiast.' - Rena Salaman, Hampstead and Highgate Express
'No review can do justice to the packed detail in this unique book, drawing on the archaeology of prehistoric sites, the inventories of shipwrecked cargoes, ruined storerooms, vase-painting and literature' - Financial Times
'This is one of those books you'll find yourself using time and time again and it will seldom let you down. I was also impressed by the high standard of production and by the illustrations' - Greece & Rome Volume 43
'If you're at all interested in what the ancient Greeks ate, this is the book.' - LA Times
