Archestratus’ description of the foods, particularly fish, available, how they should be cooked and where found in the best condition is testimony of the strength of the Mediterranean tradition. His cooking contrasts piquantly with the strongly flavoured dishes of Apicius. The Greek verse has been translated into prose and set in context in the introduction. Archestratus has been the subject of a major new edition by Olsen & Sens. However, its price is prohibitive and it is less accessible to people interested in the history of food rather than Greek prosody.
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Archestratus was a Greek writer who lived around 350 BC on the island of Sicily.Review:
An earlier edition was produced by ourselves in 1994. The Guardian commented 'Shaun Hill combines the skills of first-class chef with a knowledge of classical literature to unerring effect, and with a sharpened wit.'
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