Dinner in Malta in a Series of Vignettes 1530-1930
Shortlisted in the category ‘General Research’, National Book Prize 2022
This book, presented as a series of vignettes, focuses on the meals enjoyed by the small, upper echelon of Maltese society (1530-1930) and the food served at these meals. It also includes 70 historical recipes, which are in cruel contrast to the average life and diet of the time, both so frugal and consistently unvaried, except for the odd festive occasion, a theme explored by the author in her previous books.
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Author: Matty Cremona
Matty Cremona is an accomplished cook and food history writer. She has written four books and numerous articles about the history of food and the context of dining in Malta. Her knowledge of Malta’s food history, honed through years of research both in the archives and in her kitchen, has revealed new information and translated these old writings into modern-day doable recipes.