Tastes of Byzantium: The Cuisine of a Legendary Empire by Andrew DalbyTastes of Byzantium: The Cuisine of a Legendary Empire by Andrew Dalby

Tastes of Byzantium: The Cuisine of a Legendary Empire

byAndrew Dalby

Paperback | June 15, 2010

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For centuries the food and culinary delights of the Byzantine empire -- centred on Constantinople -- have captivated the west, although it appeared that very little information had been passed down to us. Andrew Dalby's Tastes of Byzantium now reveals in astonishing detail, for the first time, what was eaten in the court of the Eastern Roman Empire -- and how it was cooked. Fusing the spices of the Romans with the seafood and simple local food of the Aegean and Greek world, the cuisine of the Byzantines was unique and a precursor to much of the food of modern Turkey and Greece. Bringing this vanished cuisine to life in vivid and sensual detail, Dalby describes the sights and smells of Constantinople and its marketplaces, relates travellers' tales and paints a comprehensive picture of the recipes and customs of the empire and their relationship to health and the seasons, love and medicine. For food-lovers and historians alike, Tastes of Byzantium is both essential and riveting -- an extraordinary illumination of everyday life in the Byzantine world.

Andrew Dalby is a classical scholar, historian, linguist and translator most well-known for his books on the history of food, in particular the Greek and Roman empires. Siren Feasts, Andrew Dalby's first food book, won the Runciman Award and his second, Dangerous Tastes, won the Guild of Food Writers Food Book of the Year in 2001. He ...
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Title:Tastes of Byzantium: The Cuisine of a Legendary EmpireFormat:PaperbackDimensions:272 pages, 7.7 × 5.1 × 1 inPublished:June 15, 2010Publisher:I.B. Tauris Company Ltd.Language:English

The following ISBNs are associated with this title:

ISBN - 10:1848851650

ISBN - 13:9781848851658

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Reviews

Rated 5 out of 5 by from Authoritative and richly detailed Given that primary sources on Byzantine cooking are so limited (no contemporary recipe book even survives), this is a fantastic survey of the subject drawing from as many accounts, full or fragmentary, as possible. Particularly noteworthy is the lengthy appendix (more than half the book) which contains full English translations of the existing primary sources on Byzantine food, as well as an exhaustive glossary of the often unfamiliar Greek terms and foods encountered within. A wealth of information for the amateur or professional Byzantinist.
Date published: 2013-06-26

Table of Contents

Preface * An Introduction to Byzantium * Tastes and Smells of the City * Food and Markets of Constantinople * Water and Wine, Monks and Travellers * Rulers of the World * The Texts* The Eight Flavours * Categories of Food * Humoral and Dietary Qualities of Foods * A Dietary Calendar * Instructions and Recipes* A Phrase-Book of Byzantine Foods and Aromas * Bibliography * Index*

Editorial Reviews

"A fascinating read, with its descriptions of the glittering centre of an empire. Along with his portrait of Byzantines feasting on spiced wine and sugary sweets, Dalby includes many colourful observations." -- Charles Perry, Cornucopia"A delightful book…Tastes of Byzantium offers a novel and humane approach to the Byzantines and their culture, and one that should appeal to Byzantinists as well as general readers." -- The Bryn Mawr Classical Review "The only book in English concerning the history of the very elusive cuisine of Byzantium. Dalby – classicist, historian, and aficionado of linguistics – brings impressive credentials to this pioneering study...bubbles and roils with tales, anecdotes, and just plain gore" -- Culinary Historians of New York