A Mediterranean feast the story of the birth of the celebrated cuisines of the Mediterranean, from the Merchants of Venice to the Barbary Corsairs : with more than 500 recipes Clifford A. Wright
pt. I. An algebra of Mediterranean gastronomy -- The historical foundation of Mediterranean gastronomy -- Harvest of sorrow, food of dreams -- Feast, anti-feast -- part II. An ecology of Mediterranean gastronomy -- "They eat from one bowl": lives in the mountains, meadows, plains, and deserts -- Le serenissima, la superba, and the sublime porte -- Frutti di Mare -- Islands of paradise and isolation -- part III. A measure of Mediterranean gastronomy -- The spice orgy -- Grain for princes, grain for dogs -- Hard wheat and its famous inventions
Summary:
A sweeping culinary history and cookbook of extraordinary scope, with more than 500 recipes from Italy, Greece, the Balkans, Turkey, and the Near East
