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9781780238548

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""Blending well-illustrated recipes into their graceful narrative, the authors offer a comprehensive survey of the evolution of Greek foods from ancient times to today. . . .The book's general theme is how the natural environment, or the 'gift of the gods, ' as it is aptly entitled, has shaped Greek foodways and culinary traditions over those historical periods. . . . The reading [is] rather enjoyable and entertaining. . . . Recommended.""-- ""Choice""

Blending well-illustrated recipes into their graceful narrative, the authors offer a comprehensive survey of the evolution of Greek foods from ancient times to today. . . .The book's general theme is how the natural environment, or the 'gift of the gods, ' as it is aptly entitled, has shaped Greek foodways and culinary traditions over those historical periods. . . . The reading [is] rather enjoyable and entertaining. . . . Recommended. -- Choice

Author Information

Andrew Dalby (Author) Andrew Dalby is a linguist, translator and historian, based in France. He is the author of many books, including Bacchus: A Biography (2005), Flavours of Byzantium (2003), Food in the Ancient World from A to Z (2003) and Dangerous Tastes: The Story of Spices (2000), which was named Food Book of the Year by the Guild of Food Writers. He has also written Empire of Pleasures (2000), Siren Feasts: A History of Food and Gastronomy in Greece (1996), which won the Runciman Award, Cheese: A Global History (Reaktion, 2009) and The Breakfast Book (Reaktion Books, 2013). Rachel Dalby (Author) Rachel Dalby began to explore Greek food aged seven and has never stopped. She has lived for sixteen years on the island of Paros, where she and her partner run the Marina Café.

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