Andrew Dalby è un autore inglese il cui lavoro si concentra sulla storia del cibo. Il suo approccio all'argomento è profondamente radicato nella linguistica e nella ricerca storica. Dalby esplora come i contesti culturali e linguistici abbiano plasmato le nostre abitudini alimentari e i nostri piatti. La sua scrittura offre ai lettori una prospettiva avvincente su come il cibo abbia modellato la civiltà umana.
This illustrated cookbook offers a unique insight into what people were eating in Shakespeare's time, featuring 50 original menus and recipes from 16th and 17th century cookbooks, alongside food-related quotes from Shakespeare's canon.
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.