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<p><i>Pomp and Sustenance</i> 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.</p><p>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.</p><p>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.</p>

Who reads Pomp and sustenance : twenty-five centuries of Sicilian food?

Author

Simeti Taylor, Mary

Publisher

Hopewell, N.J.: Ecco Press ; New York: Distributed by W.W. Norton

Published

1998

Language

EN

ISBN

9780880016100

Category

cooking

Subjects

Folklore, Travel, History

Rating

4.29 / 5 (24 ratings)

Updated

2026-03-14