Siren Feasts

Siren Feasts A History of Food and Gastronomy in Greece

Hardback (01 Oct 1995)

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Publisher's Synopsis

Cheese, wine, honey and olive oil - four of Greece's best known contributions to culinary culture - were already well known 4,000 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. This social history of Greek food 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. This study seeks to demonstrate the social construction placed upon different types of food at different periods.

About the Publisher

Routledge

Routledge

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Book information

ISBN: 9780415116206
Publisher: Routledge
Imprint: Routledge
Pub date:
DEWEY: 641.5949509
DEWEY edition: 20
Number of pages: 320
Weight: 870g
Height: 234mm
Width: 156mm
Spine width: 31mm