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The Classical Cookbook (1996)

by Andrew Dalby, Sally Grainger (Author)

Other authors: See the other authors section.

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205496,027 (3.83)6
"Fifty recipes from the ancient world are presented in a fresh, new design alongside reproductions of ancient wall paintings, mosaics, vases, and household objects. Originally published in 1996, The Classical Cookbook was the first book about ancient dining to draw from both Greek and Roman writings. Each chapter describes a different social gathering and the food that might have been served on such an occasion. From a menu inspired by Homer's Odyssey in 700 B.C., to the offerings at a typical Greek symposium or drinking party in fourth century Athens, to the special treats at a Macedonian wedding feast, the recipes presented here suggest the true variety of food and social life in the ancient Mediterranean. Enjoy Parthian chicken, fish in coriander sauce, squash Alexandria-style, cabbage the Athenian way, pancakes with honey and sesame seeds, and many more tasty dishes. Each original recipe is followed by a version for today's cook."--"Explores the cuisine of the Mediterranean in ancient times from 750 BC to AD 450, giving the historical context for various recipes as well as modern recipe adaptations"--… (more)
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» See also 6 mentions

Showing 4 of 4
This seems to be mostly interested in providing material for creating ancient meals for groups. It suffers from the usual questions about whether or not the assumptions made are reasonable. In this case the double translation from Greek or Latin to English and then to German makes checking harder than usual.

Very often the recipes call for 'Poleiminze' (pennyroyal). I couldn't find any note that pennyroyal is poisonous. This obviously depends on the dosage, but it is irresponsible to put it in food without a warning that it can cause abortions, vomiting, and liver damage. ( )
1 vote MarthaJeanne | Jun 3, 2020 |
This was excellent. I have not tried any of the recipes yet, or I would have scored it higher. It reads very well as a history book on Anicent food history as well as a cook book. The chapter introductions along with the recipe introductions paints a vivid picture of the foods eaten. Many of the recipes are accompanied by quotes from ancient texts and cookbooks which half the entertainment.

If you are interested in ancient everyday history or a reenactor I think this is well worth your time.
http://postej-stew.dk/2016/10/the-classical-cookbook/ ( )
  macthekat82 | May 26, 2018 |
A nice book, but no original recipes given, some redactions and translations are questionable, Bibliographie is very compleat, german version has a section on additional literature
  Katharina-v-W | Nov 14, 2008 |
An excellent introduction to food from classical Greece and Rome. The book includes original recipes and modern recipes developed from them, as well as detailed information about food and dining over the centuries and in different classes. It is also illustrated with drawings and photos that help bring this tasty ancient cuisine alive. ( )
  lilinah | Sep 21, 2005 |
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» Add other authors (2 possible)

Author nameRoleType of authorWork?Status
Andrew Dalbyprimary authorall editionscalculated
Grainger, SallyAuthormain authorall editionsconfirmed
Sundström, Marie-AnneTranslatorsecondary authorsome editionsconfirmed
Vocke, RolandTranslatorsecondary authorsome editionsconfirmed
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"Fifty recipes from the ancient world are presented in a fresh, new design alongside reproductions of ancient wall paintings, mosaics, vases, and household objects. Originally published in 1996, The Classical Cookbook was the first book about ancient dining to draw from both Greek and Roman writings. Each chapter describes a different social gathering and the food that might have been served on such an occasion. From a menu inspired by Homer's Odyssey in 700 B.C., to the offerings at a typical Greek symposium or drinking party in fourth century Athens, to the special treats at a Macedonian wedding feast, the recipes presented here suggest the true variety of food and social life in the ancient Mediterranean. Enjoy Parthian chicken, fish in coriander sauce, squash Alexandria-style, cabbage the Athenian way, pancakes with honey and sesame seeds, and many more tasty dishes. Each original recipe is followed by a version for today's cook."--"Explores the cuisine of the Mediterranean in ancient times from 750 BC to AD 450, giving the historical context for various recipes as well as modern recipe adaptations"--

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