![The Palace Collection of Egypt, to be Sold by Auction [in Koubbeb Palace], Cairo, in February and March of 1954 PDF](https://books.google.com/books/content/images/frontcover/jVXLuQEACAAJ?fife=w150-h200)
Author: Publisher:
ISBN:
Category :
Languages : en
Pages : 14
Book Description
The Palace Collection of Egypt, to be Sold by Auction [in Koubbeb Palace], Cairo, in February and March of 1954
![The Palace Collection of Egypt, to be Sold by Auction [in Koubbeb Palace], Cairo, in February and March of 1954 PDF](https://books.google.com/books/content/images/frontcover/jVXLuQEACAAJ?fife=w80-h100)
Author: The Palace Collections of Egypt. [A Brochure on the Auction Sale to be Held in Cairo in February and March, 1954. With Plates.].
![The Palace Collections of Egypt. [A Brochure on the Auction Sale to be Held in Cairo in February and March, 1954. With Plates.]. PDF](https://books.google.com/books/content/images/frontcover/OU3wMgEACAAJ?fife=w80-h100)
Author: Palace Collections of Egypt (EGYPT)Publisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
The Palace Collections of Egypt
Author: Sotheby's (London)The Palace Collections of Egypt
Author: Sotheby's (Firm)The Palace Collections of Egypt. Catalogue of the Highly Important and Extremely Valuable Collection ...
Author: roi FaroukThe Palace Collections of Egypt
Author: Sotheby Parke Bernet and CoPublisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
Catalogue of a Most Interesting Collection of Egyptian Antiquities, Principally Found at Thebes and Abydos During the Years 1818, 19, 20, 21 ...
Author: Sotheby and SonPublisher:
ISBN:
Category : Auctions
Languages : en
Pages : 36
Book Description
Tastes of Byzantium
Author: Andrew DalbyPublisher: Tauris Parke
ISBN: 9781838600365
Category : Cooking
Languages : en
Pages : 272
Book Description
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.
Flavours of Byzantium
Author: Andrew DalbyPublisher: Prospect Books
ISBN:
Category : Cooking
Languages : en
Pages : 280
Book Description
This is a study of the food that was eaten at the court of the Eastern Roman Empire at Constantinople in the Middle Ages. For centuries it has tempted and fascinated the West, yet very little has been written in English about the foods they ate or the recipes they cooked from. Dalby gives an entertaining account of the dining customs of the Emperors as witnessed by the Greeks and by foreign visitors. He tells of the medical theories that underlay their diet; of their opinions of the raw materials available; and stretches in a calendar of the seasons and how they affected the food on the table. This is underpinned by new translations from the Greek of important medieval treatises on diet, flavors, raw materials and cookery. Andrew Dalby is a classical scholar, food historian and student of languages.
Siren Feasts
Author: Andrew DalbyPublisher: Routledge
ISBN: 1134969856
Category : History
Languages : en
Pages : 338
Book Description
Cheese, wine, honey and olive oil - four of Greece's best known contributions to culinary culture - were already well known four thousand years ago. Remains of honeycombs and of cheeses have been found under the volcanic ash of the Santorini eruption of 1627 BC. Over the millennia, Greek food diversified and absorbed neighbouring traditions, yet retained its own distinctive character. In Siren Feasts, Andrew Dalby provides the first serious social history of Greek food. He begins with the tunny fishers of the neolithic age, and traces the story through the repertoire of classical Greece, the reputations of Lydia for luxury and of Sicily and South Italy for sybaritism, to the Imperial synthesis of varying traditions, with a look forward to the Byzantine cuisine and the development of the modern Greek menu. The apples of the Hesperides turn out to be lemons, and great favour attaches to Byzantine biscuits. Fully documented and comprehensively illustrated, scholarly yet immensely readable, Siren Feasts demonstrates the social construction placed upon different types of food at different periods (was fish a luxury item in classical Athens, though disdained by Homeric heroes?). It places diet in an economic and agricultural context; and it provides a history of mentalities in relation to a subject which no human being can ignore.