Cathy K. Kaufman

Cooking in Ancient Civilizations

• Gebundenes Buch

Produktbeschreibung

This cookbook on the main ancient peoples studied today-the Romans, Mesopotamians, Egyptians, and Greeks-is a stupendous resource for middle and high school students and other interested cooks learning history. Besides the Romans and the Greeks, the ancients left behind few recipes, and so the author has meticulously researched what food knowledge is available from written sources, such as Petronius's The Satyricon, and archaeology to approximate the everyday and special cuisine of the ancients. This detective work and reconstruction result in a wealth of successful recipes that will bring cooks as close as possible to the foods that likely would have been eaten and prepared. This cookbook on the main ancient peoples studied today-the Romans, Mesopotamians, Egyptians, and Greeks-is a stupendous resource for middle and high school students and other interested cooks. Besides the Romans and the Greeks, the ancients left behind few recipes, and so the author has meticulously researched what food knowledge is available from written sources, such as Petronius's The Satyricon, and archaeology to approximate the everyday and special cuisine of the ancients. This detective work and reconstruction result in a wealth of successful recipes that will bring cooks as close as possible to the foods that likely would have been eaten and prepared. Each group is covered in a chapter that begins with a narrative overview of the environment and resources, cuisine and social class, and a note on sources. Bulleted lists on major foodstuffs, cuisine and preparation, and dining habits follow to quickly familiarize readers with the basics. The recipes are then organized by type of food. A multitude of period food trivia as well as sample menus for different meals, social classes, and occasions complement the 207 recipes.

---

Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.

Produktdetails

• Verlag: Greenwood
• Seitenzahl: 282
• Altersempfehlung: 14 bis 18 Jahre
• Erscheinungstermin: 1. August 2006
• Englisch
• Abmessung: 260mm x 183mm x 20mm
• Gewicht: 732g
• ISBN-13: 9780313332043
• ISBN-10: 0313332045
• Artikelnr.: 21304650

Autorenporträt

CATHY K. KAUFMAN is a scholar-chef and Adjunct Chef-Instructor, Institute of Culinary Education, in New York City.

Inhaltsangabe

1. Mesopotamia 1. Whole Wheat Flat Bread 2. Spelt Bread 3. Scallion Bread
4. Ezekiel's Multigrain Flat Bread 5. Pappasu (Barley Groats) 6. Mun-du
(Emmer Groats) 7. Sasqu (Porridge with Dates) 8. Tender Cake Biscuits 9.
Twice-Cooked Fried Biscuits 10. Smen (Clarified Butter) 11. Yogurt 12.
Mustard Cheese 13. Yogurt Soup 14. Elamite Pottage 15. Roasted Lamb or Kid
16. Braised and Roasted Duck with Leeks, Mint, and Vinegar 17. Lamb Tartar
(Kibbeh Nayé) 18. Grilled Fresh Fish 19. Roasted Onions 20. Garden Turnips
Pottage 21. Pea Soup 22. Eggplant Purée 23. Cucumber Salad 24. Beet Salad
25. Cress Pesto 26. Flavored Yogurt 27. Hot Yogurt Sauce 28. Mustard 29.
Za'tar (Spice Blend) 30. Applesauce 31. Mersu (Date and Pistachio Pastry)
32. Date Cakes 33. Palace Cake 34. Dried Apples 35. Dried Fruit Compote 36.
Fruit and Nut Platter 37. Yogurt Cooler 38. Sumerian Beer 2. Ancient Egypt
39. Barley Meal Porridge 40. Matzoh 41. Shat Bread 42. Emmer Bread with
Figs 43. Ta (Wheat Bread) 44. Freek Pilaf 45. Kush Bread 46. Kamut Porridge
47. Barley and Fish Soup 48. Fennel-Flavored Cheese 49. Boiled Beef Shanks
50. Dried Spiced Beef 51. Grilled Pork Chops with Scallions 52. Grilled
Quail 53. Egyptian Cassoulet: Broad Beans with Salted Meats 54. Roast Duck
with Date Stuffing 55. Foie Gras with Figs 56. Pan-Fried Kidneys 57.
Grilled Fish with Dill 58. Pickled Mullet 59. Braised Mohluhkia 60. Lotus
Root Salad 61. Lentil Salad 62. Chopped Salad 63. Savory Melon Salad 64.
Sweet Melon Salad 65. Dukkah (Nut and Spice Blend) 66. Batarekh (Dried Roe)
67. Chickpea Dip (Hummus) 68. Raw Onion Relish 69. Yogurt and Tahini Sauce
70. Carob Cake 71. Tiger Nut Cakes 72. Stewed Figs 73. Bousa (Fermented
Barley Beer) 74. Pomegranate Shandy 3. Ancient Greece 75. Barley Porridge
with Sesame 76. Amolgaia (Hearty Barley Cakes) 77. Maza (Toasted Barley
Cakes) 78. Griddle Cakes Stuffed with Cheese 79. Folded Wheat Bread 80.
Pita Bread 81. Cappadocian Salt-Rising Bread 82. Dice Bread 83. Cheese
Pizza 84. Acorn or Chestnut Cakes 85. Fresh Cheese with Olive Oil and Herbs
86. Curds and Honey 87. Toasted "Gallipoli" Cheese 88. Pepper-Fried
Scallops 89. Honey-Glazed Shrimp 90. Roasted Tuna 91. Salt-Baked Sea Bass
92. Cheese-Stuffed Mackerel 93. Fried Whitebait 94. Baked Shark or
Swordfish with Pounded Sauce 95. Pea Porridge with Salt Fish 96. Sliced Egg
Hors d'Oeuvres 97. Chicken in the Pot 98. Capon in Vinegar-Oil Sauce 99.
Quail Baked in Flaky Pastry with Pomegranate Molasses 100. Boiled Mixed
Dinner 101. Spit-Roasted Hare (or Pigeon or Gosling) 102. Grilled Lamb or
Mutton Chops with Cabbage 103. Odysseus's Sacrificial Lamb 104. Crazy
Radish Hors d'Oeuvres 105. Stuffed Vine Leaves 106. Green Herb Salad 107.
Grilled Asparagus 108. Marinated Beets 109. Wilted Greens 110. Mustard
Greens 111. Grilled Scallions 112. Wise Lentil Soup 113. Dried Fava Beans
114. Pickled Turnips in Mustard 115. Mushrooms with Thyme 116. Olives in
Brine 117. Flavored Olives in Brine 118. Spiced Sauce 119. Silphium Sauce
120. Cheese Sauce 121. Vinegar and Oil Sauce 122. Pungent Brine Sauce 123.
Poor Person's Dessert Table 124. Cheesecake 125. Brazier Bread 126. Honeyed
Pancakes with Figs or Pears 127. Walnut and Flaxseed Confection 128.
Kykeon 129. Athenian Wine 130. Oxykraton 4. Ancient Rome 131. Silignites
(Whitest Bread) 132. Cracker Bread 133. Water Bread 134. Bran Bread 135.
Barley Tisane with Vegetables 136. Punic Porridge 137. Wheat Pap 138. Must
Cakes 139. Oatmeal with Sweet Wine 140. Amulum 141. Garum 142. Defrutum
143. Oxygarum 144. Oenogarum 145. Oxyporum 146. Aromatic Salts 147.
Homemade Fresh Cheese 148. Moretum 149. Baked Goat Cheese 150. Libum
(Savory Cheesecake) 151. Savillum (Sweetened Cheesecake) 152. Braised Pork
Shoulder with Barley and Figs 153. Pepper Sauce 154. Suckling Pig à la
Vitellius 155. Sow's Udder 156. Ham 157. Boiled Salt Meat 158. Garlic and
Sage Confit of Pork with Mustard 159. Stewed Beef Tidbits 160. Roast
Kidneys 161. Duck with Turnips 162. Roasted Hare or Rabbit with Spiced
Sauce 163. For High Birds of Any Kind 164. Kid or Lamb Spiced Raw 165.
Dainty Dishes of Kid or Lamb 166. Boiled Chicken with Cold Dill Sauce 167.
Roasted Dormice 168. Grilled Sausages 169. Sacrifice to the Health of Oxen
170. Dressing for Oysters 171. Boiled Mackerel with Rue Sauce 172. Black
Sea Pickled Fish 173. Pine Nut Sauce for Soft-Boiled Eggs 174. Soft-Boiled
Eggs in Vinegar 175. Asparagus Patinae Two Ways: Soufflé and Frittata 176.
Patina of Anchovy without Anchovy 177. Fried Parsnips 178. Dressed Chicory
179. Raw Cabbage Salad 180. Cabbage, Another Way 181. Lettuce Salad 182.
Boiled Beets with Vinaigrette 183. Boiled Cardoons 184. Apricot Stew 185.
Braised Mushrooms 186. Green Beans 187. Lentils with Chestnut Purée 188.
Pergamum Chickpeas 189. Liburnian Oil 190. Olive Confection 191. Pounded
Olive Relish 192. Preserved Citron 193. Mustard 194. A Substitute for Salt
Fish 195. Alexandrian Sauce 196. White Sauce 197. Fig Bonbons 198. Cheese
Fritters with Honey and Poppyseeds 199. Honey-Fried Dates 200. Fried Pastry
with Honey and Pepper 201. Sweet Wine Cakes Steeped in Milk 202. Preserved
Blackberries 203. Pears in Boiled Must 204. Household Wine 205. Posca 206.
Conditum Paradoxum (Honey-Spiced Wine) 207. Hydromel