Food historian Segan looks at recipes, with a Mediterranean and North African flavor, passed down through the centuries. As sources, she used "depictions of food and banquets in ancient art, plays, poems, correspondence and other writing, including the oldest known surviving cookbook, De Re Coquinaria (On Cookery), attributed to a first-century Roman, Apicius."
Cooking with the ancients
Submitted by Milica on Thu, 2009-08-13 18:10
Looking for ideas for a new appetizers? Try a recipe from the past - way past - with The Philosopher’s Kitchen: Recipes from Ancient Greece and Rome for the Modern Cook by Francine Segan.
|
User loginNavigationPartner SitesSyndicate |