Meals and Recipes from Ancient Greece

Front Cover
J. Paul Getty Museum, 2007 - 122 pages
Ancient Greek literature contains a wealth of culinary information on everything from etiquette to menu planning. Fifty-six delicious--and preparable!--recipes, gleaned from ancient sources and updated with ingredients available to the contemporary American cook, are compiled in this book. Readers will also learn about the role of food in ancient Greek culture--from simple family menus to lavish wedding feasts--beginning with the age of Homer and culminating with the ostentatious banquets of the Hellenistic era.
Drawing from Athenaeus's The Deipnosophists, the most important source on ancient Greek food and cooking, as well as from comic writers, the author brings to life the delights of the food and wine and conviviality that were an important aspect of meals in ancient Greece.

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Good job on writing those recipes down, but her introductory material/history contains inaccuracies and wrong translations. It only takes a visit to the original ancient books she cites (such as Homer's Iliad) to baffle you about where did she really collect the data?

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About the author (2007)


Eugenia Salza Prina Ricotti is an archaeologist and member of the Pontificia Accademia Romana di Archeologia whose prior published books include Dining as a Roman Emperor: How to Cook Ancient Roman Recipes Today.

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