Andrew Dalby is a man of great learning and many talents. He writes mainly on classical history, food history, linguistics and is also an accomplished translator.
He collaborated with Sally Grainger on THE CLASSICAL COOKBOOK (1996, new edition 2012), which explores the history of ancient Greek and Roman food and cookery and includes recipes adapted for the modern kitchen. For SIREN FEASTS (1996), a history of food and gastronomy in Greece, he won a Runciman Award. His other publications include EMPIRE OF PLEASURES (2000), covering food and other luxuries in Roman writings; DANGEROUS TASTES (2000), on the origins of the spice trade; light-hearted biographies of Bacchus and Venus (2003 and 2005); REDISCOVERING HOMER: INSIDE THE ORIGINS OF THE EPIC (2006).
Andrew’s books on language and linguistics are DICTIONARY OF LANGUAGES (1998) and LANGUAGE IN DANGER (2002).
His recent works include: CHEESE: A GLOBAL HISTORY (Reaktion, 2009), THE WORLD AND WIKIPEDIA: HOW WE ARE EDITING REALITY (Siduri Books, 2009), ELEFTHERIOS VENIZELOS: GREECE (Makers of the Modern World Series, Haus Publishing, 2010). Andrew has also translated the GEOPONIKA, a tenth century collection of Byzantine agricultural lore, and an Anglo-Norman treatise by thirteenth century writer Walter of Bibbesworth for Prospect Books (2011 and 2012 respectively).
He is currently working on more historical cookbooks.
Andrew studied classics and linguistics at Cambridge and worked in the foreign and Oriental collections at Cambridge University Library.
He now lives on a smallholding in France, where he writes, grows fruit, and makes cider.