Original Mediterranean Cuisine

Barbara Santich is Professor Emeritus in the History Department and a culinary historian who initiated post-graduate courses in food history and culture at the University of Adelaide. She is the author of eight books including the award-winning Bold Palates: Australia's Gastronomic Heritage (2012).

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

2019 CHOICE Outstanding Academic Title Reviews of the second edition: "Featuring seventy recipes from the Mediterranean of over 500 years ago, modified so that they can be readily crafted and experienced in modern-day kitchens, The Original Mediterranean Cuisine is sure to delight adventurous cooks and an excellent way to experience history through one's sense of taste as well as through study and learning. Highly recommended, especially for personal, public, and college library collections." --Small Press Bookwatch, February 2019 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