Books > History > World history > BCE to 500 CE
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Siren Feasts - A History of Food and Gastronomy in Greece (Hardcover)
Loot Price: R4,387
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Siren Feasts - A History of Food and Gastronomy in Greece (Hardcover)
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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 Feasts, Andrew Dalby provides the first serious
social history of Greek food. He begins with the tunny fishers of
the neolithic age, and traces the story through the repertoire of
classical Greece, the reputations of Lydia for luxury and of Sicily
and South Italy for sybaritism, to the Imperial synthesis of
varying traditions, with a look forward to the Byzantine cuisine
and the development of the modern Greek menu. The apples of the
Hesperides turn out to be lemons, and great favour attaches to
Byzantine biscuits. Fully documented and comprehensively
illustrated, scholarly yet immensely readable, Siren Feasts
demonstrates the social construction placed upon different types of
food at different periods (was fish a luxury item in classical
Athens, though disdained by Homeric heroes?). It places diet in an
economic and agricultural context; and it provides a history of
mentalities in relation to a subject which no human being can
ignore.
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