Other editions of book Pomp And Sustenance: Twenty-five Centuries of Sicilian Food

This gem is more than just a cookbook. Walk through history with Pomp and Sustenance author Mary Taylor Simeti as she shares the secrets and eccentricities of Sicilian cuisine. Straddling the East and West, Christian and Muslim, land and sea, this Mediterranean island is a place of unique convergence. Nowhere is cultural convergence more evident than in Sicily’s regional culinary traditions and food culture. Simeti narrates this centuries-long journey, with wit and humor, making this historical cookbook a joy to own and use. More than just history, Pomp and Sustenance is filled with wonderful recipes. impressive in their style, scope, and authenticity. There are chapters dedicated to street food, convent food, and the peasant’s food, giving the reader a taste of the diversity of ingredients and cooking methods found on the Island. Sure to be a favorite for anyone who truly savors Sicilian food, culture, and history.

This gem is more than just a cookbook. Walk through history with Pomp and Sustenance author Mary Taylor Simeti as she shares the secrets and eccentricities of Sicilian cuisine. Straddling the East and West, Christian and Muslim, land and sea, this Mediterranean island is a place of unique convergence. Nowhere is cultural convergence more evident than in Sicily's regional culinary traditions and food culture. Simeti narrates this centuries-long journey, with wit and humor, making this historical cookbook a joy to own and use.More than just history, Pomp and Sustenance is filled with wonderful recipes. Impressive in their style, scope, and authenticity. There are chapters dedicated to street food, convent food, and the peasant's food, giving the reader a taste of the diversity of ingredients and cooking methods found on the Island. Sure to be a favorite for anyone who truly savors Sicilian food, culture, and history.

Pomp and Sustenance is a celebration of one of the oldest, most varied, and best-loved cuisines of Europe, at once frugal and extravagant, robustly simple yet often handsomely ornate. For twenty-five centuries, the people of Sicily have been creating what is perhaps the basic cuisine of Europe on the beautiful island in the heart of the Meditteranean.Beginning with the oldest and most elementary components in the Sicilian diet, Mary Taylor Simeti surveys the bounty of the Sicilian table and Sicilian history. Simeti provides authentic recipes as well as evocations of the dishes' origins: from the simple glories of vine, olive, and wheat to the culinary innovations of Arab and Norman invaders; from the plain but mouth-watering dishes prepared by peasants in the Middle Ages to the ritual luxuries of Sicily's aritocracy; from the succulent delicacies made in monasteries and covents to the street-food pleasures that have become favorites all over the world.With more than 100 photographs and illustrations, this comprehensive volume is a book to cook from, a book to read, and a book to treasure as a testament to one of the finest cuisines in the world.