Food, Cookery, and Dining in Ancient Times

Food, Cookery, and Dining in Ancient TimesEnlightening account of the many different aspects of food and its preparation by the ancient Greeks, Romans, Assyrians, Egyptians, and Jews covers a wide array of subjects: the mythological origin of specific foods; agricultural, milling, and marketing practices; treatment of dinner guests; descriptions of seasonings, pastries, and exotic dishes; more. 38 black-and-white illustrations.Reprint of The Pantropheon, or A History of Food and Its Preparation in Ancient Times, Simpkin, Marshall. London, 1853 edition.
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