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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]
Download as PDF; Printable version; ... Pages in category "Ancient Greek food writers" The following 7 pages are in this category, out of 7 total. ... By using this ...
This category contains cookbooks of significant influence or popularity, including books that have served as references of record for major national cuisines, popular or influential books and series of books (especially those that have drastically influenced the cooking and eating habits of their intended audience), and the masterworks of prominent chefs and food writers.
A Book of Mediterranean Food was an influential [1] cookery book written by Elizabeth David in 1950, her first, and published by John Lehmann.After years of rationing and wartime austerity, the book brought light and colour [2] back to English cooking, with simple fresh ingredients, [2] from David's experience of Mediterranean cooking while living in France, Italy and Greece.
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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".
While the typography of the Greek Teubners has been subject to innovations over the years, an overview of the whole series shows a great deal of consistency. The old-fashioned, cursive font used (with small variations) in most of the existing volumes is instantly recognized by classicists and strongly associated with Teubner.