Archestratus : fragments from the life of luxury : a modern English translation with introduction and commentary

Author / Creator

Archestratus, of Gela

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Summary

This remarkable and almost unique work was written in the 4th century BC by the poet Archestratus, from Gela, a Greek colony in Sicily. The complete text has long since vanished but these fragments...

This remarkable and almost unique work was written in the 4th century BC by the poet Archestratus, from Gela, a Greek colony in Sicily. The complete text has long since vanished but these fragments or quotations enshrined in a much later book by Athenaeus have come down to us. Archestratus' description of the foods available (particularly fish), how they should be cooked and where found in the best condition is precious testimony of the strength of the Mediterranean culinary tradition. His style of cooking can best be called the nouvelle cuisine of the ancient world, and contrasts piquantly with the elaborate and strongly flavoured dishes of Apicius, the later Roman text. The Greek verse has been translated into prose by John Wilkins and Shaun Hill, who set it in context in their introduction, and pursue byways of ancient Greek cookery in their commentary. --Book Jacket.

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