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.
About Mary Taylor SimetiSee more books from this Author
While restoring her husband's family farmhouse in Sicily during the 1970s, American-born longtime Sicily resident Simeti ( On Persephone's Island ) discovered the ``very ancient past''--specifically,Sep 18 2014 | Read Full Review of Pomp And Sustenance: Twenty-f...
Sicily's rich peasant heritage is celebrated in culinary terms; street foods, convent confections and ice cream are among the delectables surveyed. ``Simeti writes exquisitely of the foods of OdysseusApr 29 1991 | Read Full Review of Pomp And Sustenance: Twenty-f...
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