Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
December 12, 2017
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Mangia Bene

Sausage Peddlers, Vagabonds, and Bandits: Part 2
    Sausage peddlers were a common sight, but more so were the vagrants who filled sixteenth-century Mediterranean cities...

 

Merguez Sausage and Qadid, North African Preserved Meats
These two preserved meats from North Africa, or sausage in the case of merguez, were made by the Bedouin as well as the population at large...

 

Seviche
    The boundaries of the Mediterranean are flexible and fluid, depending on what one wants to illustrate...

 

Sausage Peddlers, Vagabonds, and Bandits: Part 1
    The daily consumption of fresh meat began to decline by 1550 as the population was now fully recovered from the Black Death of two centuries before, and, as a result, more land was devoted to the more labor-intensive agriculture rather than stock rearing...

 

The Preserved Lamb Fat of the Arabs
Qawrama is the name of a preserved lamb fat--known as a kind of duhniyāt--a fat or grease used for cooking in Lebanese and Syrian dishes, and the name of a dish of mutton or beef cut into small pieces and braised with lots of onions and tomatoes...

 

Salted Fish in the Mediterranean
    Refrigeration and canning had not been invented in the fifteenth and sixteenth centuries so Mediterranean fishermen had to preserve their catch by salting...

 

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