Around the Roman table : [food and feasting in ancient Rome] : with more than 150 original recipes (Book, 2005) [WorldCat.org]
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Around the Roman table : [food and feasting in ancient Rome] : with more than 150 original recipes

Author: Patrick Faas
Publisher: Chicago : University of Chicago Press, 2005.
Edition/Format:   Print book : English : University of Chicago Press edView all editions and formats
Summary:
Patrick Faas guides readers through the culinary conquests of Roman invasions to the decadences of Imperial Rome, revealing table manners, dining arrangements, spices, seasonings, and cooking techniques along the way. Reconciling class structure and its influence on Roman dining, Faas explores the Roman taste for complex sauces, elaborate presentation, and even food trickery. This book considers more than just meals  Read more...
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Details

Genre/Form: History
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Patrick Faas
ISBN: 9780226233475 0226233472
OCLC Number: 741124820
Notes: Subtitle from cover.
Original translation published: New York : Palgrave Macmillan, 2003.
Description: 371 pages : illustrations ; 23 cm
Contents: Culinary history --
The age of kings (753 BC to 509 BC) --
The Republic (509 BC to 7 BC) --
The Empire (7 BC to AD 476) --
The meal --
Table manners and etiquette --
The courses --
The menu --
The carousal --
Wine and other drinks --
Wine --
The orgy --
Wine production --
Other drinks --
The cook and his condiments --
The Cook --
Cooking --
Medicinal theory --
Flavours: sour, salt, sweet, bitter --
Herbs --
Spices --
Other ingredients --
From the land --
Cereals --
Pulses --
Vegetables --
Fruit and nuts --
From the fire --
Eating meat --
Sacrifice --
Meat distribution --
Animal suffering --
Pork --
The sacred bull --
Sheep and goats --
Dogs --
Game --
From the air --
The farmyard --
Wild birds --
From the water.
Other Titles: Rond de tafel der Romeinen.
Roman table
Responsibility: Patrick Faas ; translated from the Dutch by Shaun Whiteside ; (edited by the author).
More information:

Abstract:

Patrick Faas guides readers through the culinary conquests of Roman invasions to the decadences of Imperial Rome, revealing table manners, dining arrangements, spices, seasonings, and cooking techniques along the way. Reconciling class structure and its influence on Roman dining, Faas explores the Roman taste for complex sauces, elaborate presentation, and even food trickery. This book considers more than just meals at the time of Christ and the Caesars; it surveys dining etiquette, pagan feasts, medicine, agriculture, and circus games, and shows just how much ancient Roman cuisine differs from modern Italian cuisine.

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"There are many misconceptions about the food of ancient Rome that Faas sets out to correct. The result is half cookbook, half history book and is entirely fascinating to both chef and antiquarian Read more...

 
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