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Ancient Greek cuisine was characterized by its frugality for most, reflecting agricultural hardship, but a great diversity of ingredients was known, and wealthy Greeks were known to celebrate with elaborate meals and feasts. [1]: 95(129c)
Greek cuisine is the cuisine of Greece and the Greek diaspora. [1] In common with many other cuisines of the Mediterranean , it is founded on the triad of wheat , olive oil , and wine . [ 2 ] It uses vegetables , olive oil , grains, fish , and meat , including pork , poultry , veal and beef , lamb , rabbit , and goat .
In 1950, [10] he published his only book in English, Greek Cookery. [11] Influenced by French cuisine, he had been the modernizer of Greek cuisine as, thanks to him, the Greek housewives learned of béchamel sauce, pirozhki, and bouillabaisse. [12] [13] He created also the modern versions of mousaka, pastitsio, and anginares (artichokes) alla ...
Mithaecus (Ancient Greek: Μίθαικος) was a cook and cookbook author of the late 5th century BC. A Greek-speaking native of Sicily, Magna Graecia, at a time when the island was rich and highly civilized, Mithaecus is credited with having brought knowledge of Sicilian gastronomy to Greece. [1]
Many authors of this period described eastern Mediterranean cooking in Greek and in Latin. [5] Some Punic recipes are known in Greek and Latin translation. [5] The large collection of recipes De re coquinaria, conventionally titled Apicius, appeared in the 4th or 5th century and is the only complete surviving cookbook from the classical world. [5]
An Apicius came to designate a book of recipes. The current text appears to have been compiled in the late 4th or early 5th century; the first print edition is from 1483. It records a mix of ancient Greek and Roman cuisine, but with few details on preparation and cooking. [7]
Mallos began her writing career in cooking as a freelance food consultant in advertising, creating and writing recipes for a wide range of food as well as preparing food for photography. Her first book in 1976 was the Greek Cook Book, which featured familiar recipes from her Greek heritage.
Gastronomy, by Archestratus Modern portrait bust of Archestratus. Archestratus (Ancient Greek: Ἀρχέστρατος Archestratos) was an ancient Greek poet of Gela or Syracuse, Magna Graecia, in Sicily, who wrote some time in the mid 4th century BCE, and was known as "the Daedalus of tasty dishes".
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