Mary Taylor Simeti
Mary Taylor Simeti is an American author specializing in Sicilian cuisine and its history. She is a former regular contributor to the ''New York Times'' and to the ''Financial Times''. Biography Mary Taylor Simeti was born in 1941 in New York City. She is the daughter of Francis Henry Taylor, then director of the Metropolitan Museum of Art. In 1962 she graduated from Radcliffe College with a major in history. She travelled to Sicily to work with social activist Danilo Dolci. In Sicily she met her future husband, Antonio Simeti, professor of agricultural economics at the University of Palermo. Together they restored the Simetis' farm near Alcamo Alcamo (; scn, Àrcamu, italic=no) is the fourth-largest town and communes of Italy, commune of the Province of Trapani, Sicily, with a population of 44.925 inhabitants. It is on the borderline with the Metropolitan City of Palermo at a distan ... where they produce organic olive oil and wine. Books * “On Persephone’s Isla ...
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Sicilian Cuisine
Sicilian cuisine is the style of cooking on the island of Sicily. It shows traces of all cultures that have existed on the island of Sicily over the last two millennia. Although its cuisine has much in common with Italian cuisine, Sicilian food also has Greek, Spanish, French and Arab influences. The Sicilian cook Mithaecus, born during 5th century BC, is credited with having brought knowledge of Sicilian gastronomy to Greece: his cookbook was the first in Greek, therefore he was the earliest cookbook author in any language whose name is known. History Much of the island was initially settled by Greek colonists, who left a preference for fish, wheat, olives, grapes, broad beans, chickpeas, lentils, almonds, pistachios, and fresh vegetables. Arab influences on Sicilian cuisine trace to the Arab domination of Sicily in the 10th and early 11th centuries,Piras, 423. and include the use of sugar, citrus, rice, raisins, pine nuts and spices such as saffron, nutmeg, and cinna ...
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