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The Original Mediterranean Cuisine (second edition)

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The Original Mediterranean Cuisine is both culinary history and cookbook, with 70 recipes from fourteenth- and fifteenth-century Catalan and Italian manuscripts, adapted for today’s kitchens. Starting with the natural and cultural affinities of Mediterranean Europe, such that a medieval merchant from Italy could be understood in Marseille and Barcelona, it demonstrates the culinary similarities that differentiated this region from northern Europe.

The first edition was published by Wakefield Press in Australia in 1995 and licensed in 1996 to Chicago Review Press in the USA. This edition has been extensively revised and enlarged by a third and is lavishly illustrated with images from medieval texts. It includes new sections on the medieval table and table manners, and discusses the significance of the medieval banquet through a selection of menus.

Published: Dec 20, 2018


Section Chapter Authors
Preface
Preface to the Second Edition Barbara Santich
Preface to the First Edition Barbara Santich
Introduction
The Original Mediterranean Cuisine Barbara Santich
Chapter 1
The Unity of Mediterranean Europe Barbara Santich
Chapter 2
The Medieval Culinary Revival Barbara Santich
Chapter 3
The Hierarchy of Food Barbara Santich
Chapter 4
The Arab Influence Barbara Santich
Chapter 5
The Scent of Spices Barbara Santich
Chapter 6
Mediterranean Ingredients Barbara Santich
Chapter 7
The Mediterranean Kitchen Barbara Santich
Chapter 8
The Mediterranean Table Barbara Santich
Chapter 9
Medieval Menus and Banquets Barbara Santich
Chapter 10
Medieval Table Manners Barbara Santich
Chapter 11
Medieval Recipe Collections Barbara Santich
Chapter 12
The Recipes: Practical Considerations Barbara Santich
Recipes
Sauces Barbara Santich
Meat and Poultry Barbara Santich
Fish and Seafood Barbara Santich
Vegetables and Pulses Barbara Santich
Pies and Torte Barbara Santich
Desserts and Fritters Barbara Santich
Preserves Barbara Santich

Reviews

Reviews of the first edition:

There are a relative few number of medieval cookbooks on the market today, making Santich's title an important addition to the small amount of literature on the subject. Blending culinary history with recipes adapted for today's cooks, this traces trends in early Mediterranean cooking styles and provides a range of dishes as examples.
Midwest Book Review

A book to be placed both on the history shelves and on the kitchen table.
The Sydney Morning Herald


One of the best books yet to appear for cooks with an interest in early (and often distinctly different) recipes.

The format in which the recipes are presented is impeccable. The adaptation is given first, so that the cook who is simply interested in a usable recipe need go no further; for those interested in what the original recipe really said (or purists who wish to cook the recipe without any "adaptation"), the original follows, with a translation by its side. Further comments on the dish, including suggested variants, and, sometimes, explanations of why the original recipe was not followed more closely, come at the end. When the adaptation does not exactly match the base recipe, there is usually obvious justification: many of these recipes occur again and again in different collections, and variants from a different version are often preferred.
The Medieval Review


A concise and clear introduction to what we know of medieval Mediterranean cuisines... This is well done and the recipes... are well presented.
Petits Propos Culinaires


This book is a feast for mind and mouth.
Fred Ferretti, Gourmet