Foodists
John Bayley, 25 February 1993
A History of Food
by Maguelonne Toussaint-Samat, translated by Anthea Bell.
Blackwell, 801 pp., £25, December 1992,0 631 17741 8 Show More
by Maguelonne Toussaint-Samat, translated by Anthea Bell.
Blackwell, 801 pp., £25, December 1992,
“... teased by the Macedonian general Antigonus, who demanded what would have become of the Iliad if Homer had spent all his time boiling fish. The poet riposted that General Agamemnon would not have done so many great deeds if he had spent the day hanging about the camp kitchens watching poets cook conger eels. At least the ancient Greek military took fish ... ”