An exploration of the food of the Mediterranean world in ancient times, from 750 BC to AD 450. The authors draw on sources beyond the familiar recipes attributed to the Roman gourmet Apicius, who mainly describes the food of the privileged classes at the end of the Roman Empire. All types of food are represented, allowing the modern cook to recreate the varied diet of the classical world, from the banquets of the rich to the simple meals of soldiers, farmers and slaves. The 50 recipes include Terrine of Asparagus, Sweet Wine Cakes, Olive Relish and Toronaean Shark. An introductory section to each chapter provides a historical outline and explains the sources. Translations of the original recipes are followed by a version for the modern cook. The book is illustrated throughout with scenes of food, carousers and hunters from wall paintings, mosaics and Greek vases.
- ISBN10 071412222X
- ISBN13 9780714122229
- Publish Date 3 April 2000 (first published June 1996)
- Publish Status Active
- Out of Print 3 July 2012
- Publish Country GB
- Imprint British Museum Press
- Format Paperback
- Pages 144
- Language English