DINING WITH THE ANCIENT GREEKS

Παρουσίαση

If History is written in many ways, this book follows the path of pure pleasure. Its aim is to tickle the senses, to conjure up images and to bring to mind tastes, smells, even sounds which cross the millennia, from prehistoric times to the Classical and Hellenistic periods.
It converses with Aristophanes, Menander, Archestratos as father of gastronomy, Athenaeus with his famous Deipnosophists, but also Homer, Hesiod, Aristotle, Plato, Euripides, Sophocles.
This is a history that moves in tandem with official History. It goes to shop in the marketplace, it dines at symposia, it travels all over Greece seeking out renowned local products, special foods and the habits of each period.
The author, Maria Thermou, a journalist with a long career specialized in cultural affairs and the ancient cultural heritage, introduces us to the cuisine of the ancient Greeks and inducts us into the mysteries of Greek Gastronomy. (From the publisher)

Περιεχόμενα

Preface
PREHISTORIC TIMES
CLASSICAL TIMES
Introduction
1. Bread and Sweetmeats: Coarse bread
2. Fruits, vegetables, pulses:... about the beauty of their fruits
3. Fish: Fresh-caught fish
4. Meat: Roasted suckling pig
5. Wine: Aged wine
6. The olive: Delicious plump olives
7. Herbs and spices: Saffron, pepper and ginger
8. Meals: Your business 'twill be...
9. The Symposium: Hail and drink
10. The cuisine of the others: Come and eat with us
11. Local products: Let me salute your eels
12. Special foods: Aphrodisiac bulb
13. Taverns: Wine-mongers and tavern-keepers
14. Vessels and utensils: Kneading troughs and braziers
15. Cooks and Cookbooks: Recipes for gourmets
Sources