Poetry. Culinary Writing. Translated by Gian Lombardo. GASTROLOGY OR LIFE OF PLEASURE OR STUDY OF THE BELLY OR INQUIRY INTO DINNER is one of the Western world's first cookbooks, if one could find pig-fish ("Braise its head but add no seasoning") or Toronaian saw-tooth shark ("Sprinkle with cumin and roast with a pinch of salt"). It's also a travelogue of ancient Greek port-towns, and a guide to the prejudices of the day ("Don't let any Siracusan, or Italian for that matter, get near when you're cooking"). Most of all, this book is a testament to the ways in which, since the beginnings of Western civilization, people have been taking serious and sensual pleasure in the food they eat. In this volume, Gian Lombardo has culled together previous translations of Archestratos's work to provide a version that best captures the author's simultaneously dogmatically authoritative and irreverent tome.
Archestratos was an ancient epicurean poet from Gela in Sicily, who wrote in the mid-4th century BCE. His intention was to "record to all Greece of what [he'd] found," and where he'd found it, in the way of all things gastronomical: wine, bread, olives, and, especially, fish. Author City: Siracusa ITA