A Companion to Food in the Ancient World (Blackwell

A better half to meals within the historic World provides a complete assessment of the cultural features with regards to the construction, guidance, and intake of foods and drinks in antiquity.

• offers an updated evaluate of the examine of meals within the historical world
• Addresses all facets of nutrition construction, distribution, guidance, and intake in the course of antiquity
• good points unique scholarship from one of the most influential North American and ecu experts in Classical heritage, historical background, and archaeology
• Covers a large geographical diversity from Britain to historic Asia, together with Egypt and Mesopotamia, Asia Minor, areas surrounding the Black Sea, and China
• Considers the relationships of nutrients relating to historical vitamin, foodstuff, philosophy, gender, classification, faith, and extra

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

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Cup low-fat mayonnaise Serves 6. 2 tsp Dijon mustard In a large bowl, whisk together the mayonnaise, sour cream or yogurt, olive oil, mustard, garlic, rosemary, lemon juice, lemon zest, and salt and pepper. Put a steamer basket in a large saucepan and add about 2 inches of water. Put the potatoes in the steamer basket and steam until tender, about 15 to 20 minutes. Cut into chunks and add the warm potatoes to the dressing in the bowl; toss. Add the green beans to the steamer and steam until just barely tender, about 2 minutes.

Store Keep avocados at room temperature until they begin to soften (just start to yield to pressure), then refrigerate for longer storage. Serve A mashed ripe avocado with a splash of lime and chili sauce makes almost instant guacamole, but this rich and healthy fruit is also perfect to slice for sandwiches or wrap up in tortillas with beans or fried fish. Don't Waste It! + For classic guacamole, peel and roughly mash 2 ripe avocados with a tablespoon of lime juice and some salt, then mix in chopped fresh tomatoes, chopped green onion, and minced jalapeno chiles.

Dip beans in an egg wash and seasoned bread crumbs to coat and deep-fry until crispy, then serve with chili mayo for dipping. + Stir-fry green beans with garlic and ginger in a little canola oil, and finish with a spoonful of black bean sauce. + Combine leftover steamed beans with a little Italian dressing and some chopped red onion and tomato for a simple salad. + Sauté mushrooms, onions, garlic, and green beans in butter until tender, then finish with a bit of heavy or sour cream and a dash of nutmeg for an update on the classic green bean casserole.

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