A Companion to Food in the Ancient World (Blackwell by PDF

ISBN-10: 1118878191

ISBN-13: 9781118878194

A significant other to foodstuff within the historical World provides a entire evaluate of the cultural elements in terms of the construction, guidance, and intake of food and drinks in antiquity.

• presents an updated assessment of the learn of nutrients within the old world
• Addresses all elements of nutrients creation, distribution, education, and intake in the course of antiquity
• gains unique scholarship from essentially the most influential North American and eu experts in Classical background, historic heritage, and archaeology
• Covers a large geographical variety from Britain to historic Asia, together with Egypt and Mesopotamia, Asia Minor, areas surrounding the Black Sea, and China
• Considers the relationships of nutrients on the subject of historic nutrition, foodstuff, philosophy, gender, category, faith, and extra

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Additional resources for A Companion to Food in the Ancient World (Blackwell Companions to the Ancient World)

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Arrange the slices, cut-side up, on the baking sheet (in batches if necessary) and bake for 10 minutes. Turn the slices over and bake for another 10 minutes, until they are crisp. Transfer the slices to the rack to cool completely. The biscotti will keep for up to 2 weeks in an airtight container stored at room temperature. What to drink: $Q DQLVHƄDYRUHG OLTXHXU VXFK DV VDPEXFD or Pernod. -31Classic Flavors Lemon 1 Tbsp vegetable oil 2 cups/255 g unbleached all-purpose flour 11Ö4 cups/250 g sugar Ö2 tsp baking powder 1 Ö8 tsp fine sea salt 1 scant 1 cup/125 g whole almonds, toasted (see page 16) 3 large eggs; 1 separated Ö2 tsp pure vanilla 1 extract Ö4 tsp pure lemon 1 extract Makes about 30 biscotti This is the first biscotti recipe that I dreamed up on my own.

Transfer the pulverized almonds and sugar WR WKH ERZO RI D VWDQG PL[HU ƃWWHG ZLWK WKH SDGGOH DWWDFKPHQW $GG WKH ƄRXU FRFRD SRZGHU EDNLQJ SRZGHU DQG VDOW DQG PL[ EULHƄ\ RQ ORZ VSHHG $GG WKH SLVWDFKLRV DQG PL[ EULHƄ\ RQ ORZ to combine. Add the butter in pieces and mix on medium-low speed until the mixture looks like damp sand. Add the eggs and DOPRQG H[WUDFW DQG PL[ EULHƄ\ 6FUDSH LQ WKH PHOWHG FKRFRODWH and mix on medium speed until a soft, slightly sticky dough has formed. 7XUQ WKH GRXJK RXW RQWR D OLJKWO\ ƄRXUHG ZRUN VXUIDFH and pat it into a disk.

Let the biscotti return to room temperature before serving. The biscotti will keep for up to 10 days in an airtight container stored at room temperature. What to drink: Perfect with a shot of espresso on a cold afternoon. -62CIAO BISCOTTI Stracciatella 1 Tbsp vegetable oil 2 cups/255 g unbleached all-purpose flour 3 Ö4 cup/70 g almond flour or almond meal (see page 14) 1 Ö2 cup/100 g granulated sugar Ö4 cup/55 g firmly packed dark brown sugar 1 1 tsp baking powder Ö4 tsp salt 1 Ö4 cup/75 g sliced 3 almonds, toasted (see page 16) 2 oz/55 g bittersweet chocolate, shaved using the large holes oF a box grater, plus 4 oz/110 g, melted (see page 17; optional) You might be familiar with stracciatella gelato—vanilla ice cream shot through with chocolate shavings.

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A Companion to Food in the Ancient World (Blackwell Companions to the Ancient World)

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