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A Mediterranean Feast: The Story Of The Birth Of The Celebrated Cuisines Of The Mediterranean: From The Merchants Of Venice To The Barbary Corsairs
A groundbreaking culinary work of extraordinary depth and scope that spans more than one thousand years of history, A Mediterranean Feast tells the sweeping story of the birth of the venerated and diverse cuisines of the Mediterranean. Author Clifford A. Wright weaves together historical and culinary strands from Moorish Spain to North Africa, from coastal France to the Balearic Islands, from Sicily and the kingdoms of Italy to Greece, the Balkan coast, Turkey, and the Near East.
The evolution of these cuisines is not simply the story of farming, herding, and fishing; rather, the story encompasses wars and plagues, political intrigue and pirates, the Silk Road and the discovery of the New World, the rise of capitalism and the birth of city-states, the Crusades and the Spanish Inquisition, and the obsession with spices. The ebb and flow of empires, the movement of populations from country to city, and religion have all played a determining role in making each of these cuisines unique.
In A Mediterranean Feast, Wright also shows how the cuisines of the Mediterranean have been indelibly stamped with the uncompromising geography and climate of the area and a past marked by both unrelenting poverty and outrageous wealth. The book's more than five hundred contemporary recipes (which have been adapted for today's kitchen) are the end point of centuries of evolution and show the full range of culinary ingenuity and indulgence, from the peasant kitchen to the merchant pantry. They also illustrate the migration of local culinary predilections, tastes for food and methods of preparation carried from home to new lands and back by conquerors, seafarers, soldiers, merchants, and religious pilgrims.
A Mediterranean Feast includes fourteen original maps of the contemporary and historical Mediterranean, a guide to the Mediterranean pantry, food products resources, a complete bibliography, and a recipe and general index, in addition to a pronunciation key. An astonishing accomplishment of culinary and historical research and detective work in eight languages, A Mediterranean Feast is required--and intriguing--reading for any cook, armchair or otherwise.
The evolution of these cuisines is not simply the story of farming, herding, and fishing; rather, the story encompasses wars and plagues, political intrigue and pirates, the Silk Road and the discovery of the New World, the rise of capitalism and the birth of city-states, the Crusades and the Spanish Inquisition, and the obsession with spices. The ebb and flow of empires, the movement of populations from country to city, and religion have all played a determining role in making each of these cuisines unique.
In A Mediterranean Feast, Wright also shows how the cuisines of the Mediterranean have been indelibly stamped with the uncompromising geography and climate of the area and a past marked by both unrelenting poverty and outrageous wealth. The book's more than five hundred contemporary recipes (which have been adapted for today's kitchen) are the end point of centuries of evolution and show the full range of culinary ingenuity and indulgence, from the peasant kitchen to the merchant pantry. They also illustrate the migration of local culinary predilections, tastes for food and methods of preparation carried from home to new lands and back by conquerors, seafarers, soldiers, merchants, and religious pilgrims.
A Mediterranean Feast includes fourteen original maps of the contemporary and historical Mediterranean, a guide to the Mediterranean pantry, food products resources, a complete bibliography, and a recipe and general index, in addition to a pronunciation key. An astonishing accomplishment of culinary and historical research and detective work in eight languages, A Mediterranean Feast is required--and intriguing--reading for any cook, armchair or otherwise.
840 pages, Hardcover
First published April 1, 1997
12 people are currently reading
486 people want to read
About the author
Clifford A. Wright
34 books9 followersClifford A. Wright is a cook, cookbook author, and independent culinary historian who won the James Beard Cookbook of the Year award and the Beard award for the Best Writing on Food for A Mediterranean Feast in 2000.
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Displaying 1 - 17 of 17 reviews
November 9, 2011
This book is a remarkable history of the evolution of cuisine in the Mediterranean. It won the James Beard Foundation Cookbook of the Year award for 1999. This is not merely a cookbook or simple collection of recipes, but an in depth history of the development of culinary arts and traditions throughout North Africa around what is now known as the Middle East and Europe. I read this book like a juicy novel or page turning mystery. It addresses the influence of trade and the utilization of techniques for the preservation of food used before modern refrigeration.
One of the recipes that I found intriguing was “Asban” a traditional meat sausage of the area near Tunisia. This recipe as well as the historical commentary gave this book personal authenticity being that it is a traditional dish of my husband’s people that I have helped prepare while in Libya with my in-laws using traditional methods. One thing that was somewhat questionable was the author’s own substitutions and seemingly lack of consideration when he states, “I call for pork caul fat and casing only because it is very difficult to find lamb caul fat or casing, unless you have a kosher/halal butcher in your neighborhood” (Wright 73).
As an aspiring writer, the idea of substituting pork into a Muslim recipe seems to be a direct disregard for the people who the author is writing about. In my future writings, I hope to always be mindful of my subjects and careful not to take for granted their fundamental beliefs. It seems that he may have been aware that it might be offensive. Overall this book is an amazing combination of history and cuisine that continues to be worthy of picking up to read and refer to again and again.
One of the recipes that I found intriguing was “Asban” a traditional meat sausage of the area near Tunisia. This recipe as well as the historical commentary gave this book personal authenticity being that it is a traditional dish of my husband’s people that I have helped prepare while in Libya with my in-laws using traditional methods. One thing that was somewhat questionable was the author’s own substitutions and seemingly lack of consideration when he states, “I call for pork caul fat and casing only because it is very difficult to find lamb caul fat or casing, unless you have a kosher/halal butcher in your neighborhood” (Wright 73).
As an aspiring writer, the idea of substituting pork into a Muslim recipe seems to be a direct disregard for the people who the author is writing about. In my future writings, I hope to always be mindful of my subjects and careful not to take for granted their fundamental beliefs. It seems that he may have been aware that it might be offensive. Overall this book is an amazing combination of history and cuisine that continues to be worthy of picking up to read and refer to again and again.
June 28, 2017
I've had this book on my cookbook shelf since it was something I was able to drag home from a local estate sale. This volume is in good shape, but has some water stains which may make it difficult to resell if I need. It is very thick and consists primarily of history essays interspersed with short recipes. Did you know cabbage was a staple for most of Europe over the past 1000 years? Also, did you know Middle-Eastern culture had a much bigger influence than we were taught in High School history class?
I remember reading an interview of the author where he admitted he did not like beans or cabbage, so one of the primary recipes he presents contains 1/2 of white beans and 1/2 a head of savoy...in 6 quarts of water! He rounds it out with duck fat, which is added at the end. Seriously!?!
All the same, his involved research and outlook on integrating all the nations of the Mediterranean is a noble and well executed pursuit. His writing, while a bit dry because of the subject, is engaging and keeps you reading through each section.
Now, if you really want to make a delicious bean and cabbage soup, triple the amount of beans, double the cabbage and start with a ham hock or other piece of flavorful soup bone. With all the juices from the meat and marrow there is no need to add fat at the end for any finish.
I remember reading an interview of the author where he admitted he did not like beans or cabbage, so one of the primary recipes he presents contains 1/2 of white beans and 1/2 a head of savoy...in 6 quarts of water! He rounds it out with duck fat, which is added at the end. Seriously!?!
All the same, his involved research and outlook on integrating all the nations of the Mediterranean is a noble and well executed pursuit. His writing, while a bit dry because of the subject, is engaging and keeps you reading through each section.
Now, if you really want to make a delicious bean and cabbage soup, triple the amount of beans, double the cabbage and start with a ham hock or other piece of flavorful soup bone. With all the juices from the meat and marrow there is no need to add fat at the end for any finish.
December 27, 2023
A truly monumental work of culinary history that covers the last 1500 years or so of the area from the Levant to Portugal.
More than 500 mouth-watering recipes are very thoughtfully chosen: representative of various regions and historical periods, and most of them realizable in a modern North American kitchen!
The author's personal memories related to tasting rare regional specialties in some random Provencal or Syrian villages make me question my life choices.
The only criticism: since Wright mostly ignores Ancient Rome, all the good stuff apparently begins only with Arabs. I wish he analyzed ancient writers as thoroughly as he did medieval writers.
More than 500 mouth-watering recipes are very thoughtfully chosen: representative of various regions and historical periods, and most of them realizable in a modern North American kitchen!
The author's personal memories related to tasting rare regional specialties in some random Provencal or Syrian villages make me question my life choices.
The only criticism: since Wright mostly ignores Ancient Rome, all the good stuff apparently begins only with Arabs. I wish he analyzed ancient writers as thoroughly as he did medieval writers.
March 6, 2013
The book includes all you can possibly want to know about the histories of Mediterraean cultures and their impact on agriculture, food and recipes. A travel in time, in flavors, all around the Mediterranee.
I must confess that before ending chapter 1, I felt the need to open my son's "encyclopedia of the world history" to understand the whole historical context, in spite of a long introduction where the author presents the main historical milestones. Neither does the author provide a "Mediteranean geography for dummies" chapter.
The book is also a cooking book and as such contains many recipes with an introduction explaining the link betwen the recipe and the rest of the text. The recipes are not what is called nowadays the 'Mediterranean diet'. I didn't enjoy the recipes as much as I enjoy the book content, because I found them all too fat; I am not a fan of meals with too much fat or meat. That was a disappointment, but perhaps just because of wrong expectations.
I truly enjoyed the writer's intellectual honesty. He is very clear on his sources (especially for the recipes) and his (respectful) disagreements with other authors, as well as honest about his personal preferences influencing his choices.
This book is of very impressive size. But the information is organised into chapters by topics. This makes it easy to forget the book on a shelve for a few days or even a few weeks, and take it back later.
So it's overall a big fat but highly digestible book for food & history lovers.Oh and I forgot to say, I enjoyed reading it.
I must confess that before ending chapter 1, I felt the need to open my son's "encyclopedia of the world history" to understand the whole historical context, in spite of a long introduction where the author presents the main historical milestones. Neither does the author provide a "Mediteranean geography for dummies" chapter.
The book is also a cooking book and as such contains many recipes with an introduction explaining the link betwen the recipe and the rest of the text. The recipes are not what is called nowadays the 'Mediterranean diet'. I didn't enjoy the recipes as much as I enjoy the book content, because I found them all too fat; I am not a fan of meals with too much fat or meat. That was a disappointment, but perhaps just because of wrong expectations.
I truly enjoyed the writer's intellectual honesty. He is very clear on his sources (especially for the recipes) and his (respectful) disagreements with other authors, as well as honest about his personal preferences influencing his choices.
This book is of very impressive size. But the information is organised into chapters by topics. This makes it easy to forget the book on a shelve for a few days or even a few weeks, and take it back later.
So it's overall a big fat but highly digestible book for food & history lovers.Oh and I forgot to say, I enjoyed reading it.
January 7, 2017
Amazing history depicting the development and many influences of Mediterranean cuisine as we know it. Written from the historical perspective which decodes the many phenomenal origins of Mediterranean ingredients and cooking techniques. This book reveals the subtle art of cultural identity formation--the appropriation of other cultures into a uniquely ubiquitous and recognizable form.
Also love the fact that this book has no heroes. Recipes are all tested and set the traditional bar for Mediterranean cooking. The well researched anecdotes littered throughout the book make for a fun read; my favorite story is on the origin and technique for making cous cous from scratch. WOW! I am greatly humbled by the dedication and due diligence put behind the authorship of this book.
Also love the fact that this book has no heroes. Recipes are all tested and set the traditional bar for Mediterranean cooking. The well researched anecdotes littered throughout the book make for a fun read; my favorite story is on the origin and technique for making cous cous from scratch. WOW! I am greatly humbled by the dedication and due diligence put behind the authorship of this book.
February 22, 2011
Just, wow.
I first bought this book about 10 years ago and read through it a bit, but mostly gleaned a few recipes here and there. But it is more than a cookbook. It is perhaps the most informative social history book of the Mediterranean you could ask for. What could be more important history than what people ate?!
You will learn more than just how to cook a bunch of great healthy food. You'll learn why it came to be eaten where it came to be eaten and about the people who ate it.
I first bought this book about 10 years ago and read through it a bit, but mostly gleaned a few recipes here and there. But it is more than a cookbook. It is perhaps the most informative social history book of the Mediterranean you could ask for. What could be more important history than what people ate?!
You will learn more than just how to cook a bunch of great healthy food. You'll learn why it came to be eaten where it came to be eaten and about the people who ate it.
April 5, 2008
So, you have to REALLY be into the history of cuisine to enjoy this book. If you are, it is absolutely fascinating. And the recipes are delicious. I find myself whipping this out for special occasions--Easter dinner and the like. Be prepared to take a fair amount of time on most of the recipes--no Rachel Ray quickies here.
April 1, 2012
Fascinating history of food. And the recipes are great! Better than most Lebanese/Turkish/Greek cookbooks I found. Plus I finally found out why my Armenian friend denied that a vegetable stew she and I both make was called gouvej. I learned the Turkish name for the stew; she uses another, Armneian name. Same stuff. Fun!
September 19, 2008
Extraordinary. An extensive discussion of the origins and evolution of various mediterrantean styles of cooking, with
recipes. I have to admit that the recipes are less compelling than the tour guide.
recipes. I have to admit that the recipes are less compelling than the tour guide.
Want to read
November 22, 2009Yes, a cookbook. Read parts of it as assigned reading for a Mediterranean anthropology class I took a few years ago. The recipes are good; the history interesting. It's one of the few books on a cookbook shelf. Someday.
June 5, 2013
Love, love, love this book! It's not just a cookbook, but it's a well written history book as well.
It is definitely not a vegetarian book, but that just makes it even more interesting since gets my creative juices flowing to change some of these recipes into vegetarian alternatives.
It is definitely not a vegetarian book, but that just makes it even more interesting since gets my creative juices flowing to change some of these recipes into vegetarian alternatives.
July 14, 2007
Essential for those interested in any mediterranean cuisine.
June 13, 2009
This cookbook is aptly titled, it is indeed a feast.
July 2, 2009
Too detailed for me but probably great if you are an advanced chef. I was hoping this would be easy to follow like his "Bake Until Bubbly" book.
July 16, 2013
História e receitas, uma combinação incrível!
Read
September 18, 2013I purchased this book years ago as a required UC text. It offers amazing recipes and insight into Mediterranean history and food.
Displaying 1 - 17 of 17 reviews