The second edition of this translation of The Life of Luxury by ancient Greek poet and cookbook writer Archestratus is revised and updated to account for major advances in translation and analysis of the author's texts and other influential contemporary documents since the original publication in 1994. The volume provides translations of the snippets that are all that survives from Archestratus' original treatise on Greek cuisine; especially the procurement and preparation of fish in a variety of regional styles. Each translated verse is accompanied by comprehensive commentary explaining contemporary references and historical information. Wilkins, a professor of classics at the University of Exeter, provides a comprehensive historical introduction. The volume include two new recipes derived from the ancient works developed by chef Shaun Hill. Distributed in North America by The David Brown Book Co. Annotation ©2011 Book News, Inc., Portland, OR (booknews.com)