THE PHILOSOPHER'S KITCHEN: Recipes from Ancient Greece and Rome for the Modern Cook

The ancient Greeks and Romans invented everything from decision by coin toss to the political filibuster. And, as food historian Segan shows in this clever cookbook, they invented many of our favorite dishes, too—or at least their predecessors. She wisely updates the ancient recipes so they appeal to modern palates (e.g., by replacing the sheets of dry, thin bread in an intriguing Free-Form Cherry Lasagna with pasta). However, she's kept to the spirit of history, so Vegetable and Bean Barley Soup doesn't contain tomatoes, as those were imported from the Americas after Columbus visited. Her food-related tidbits are just as appealing as the food itself: Pythagoras eschewed beans because they were associated with bureaucracy (hence the expression "bean counter"), and Hippocrates suggested getting drunk and engaging in sex to heal sore muscles. While in many books a final chapter with menus is almost a throwaway, Segan makes the most of hers by discussing the philosophy of entertaining in ancient times and offering sample invitations with appropriate quotes for a New Year's Eve Bacchanal, Plato's Birthday and other occasions. This attention to detail and user-friendly attitude are typical of this excellent book as a whole. Color, b&w photos. (On sale Aug. 3)

Forecast: In the tradition of Van Gogh's Table (Artisan, 2001) and Segan's own Shakespeare's Kitchen (Random, 2003), this should elicit interest from home cooks and history buffs alike.