Siren Feasts by Dalby, Andrew - 1996-12-26

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Routledge, 1996-12-26. 1. paperback. Used: Good.

Routledge. Used - Very Good. Ships from the UK. Former library book; may include library markings. Used book that is in excellent condition. May show signs of wear or have minor defects.

Routledge. Used - Good. Ships from the UK. Former library book; may include library markings. Used book that is in clean, average condition without any missing pages.

Routledge. Very Good+. 1997. Softcover. 0415156572 . Scholar's initial to inner cover (Jenifer Neils). Else very faint shelfwear. ; 0.92 x 9.18 x 6.11 Inches; 320 pages; Cheese, wine, honey and olive oil--four of Greece's best known contributions to culinary culture- -were already well known four thousand 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 neighboring traditions, yet retained its own distinctive character. In Siren Feasts, Andrew Dalby provides the first serious social history of Greek food. He 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… Read More

Routledge. Very Good+. 1997. Softcover. 0415156572 . Very faint foxing. 1 corner lightly edgeworn. ; 0.92 x 9.18 x 6.11 Inches; 320 pages; Cheese, wine, honey and olive oil--four of Greece's best known contributions to culinary culture- -were already well known four thousand 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 neighboring traditions, yet retained its own distinctive character. In Siren Feasts, Andrew Dalby provides the first serious social history of Greek food. He 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… Read More

Routledge, 1997-01-29. Paperback. Like New. 1996 Routledge hard cover - 1st printing - owner's label inside cover - otherwise a brand new clean fine copy - enjoy

London: Routledge. xv 320pp card covers, illustrated, very good . Very Good. Soft cover. 1st Edition. 1997.

New. Cheese, wine, honey and olive oil - four of Greece's best known contributions to culinary culture - were already well known four thousand 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. In Siren Feasts, Andrew Dalby provides the first serious social history of Greek food. He 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. Fully documented and comprehensively illustrated, scholarly yet immensely readable,… Read More

Routledge, 1996. Paperback. New. reprint edition. 320 pages. 9.00x6.25x1.00 inches.