Around the Roman table

著者

Patrick Faas ; translated from the Dutch by Shaun Whiteside ; edited by the author

Palgrave MacMillan, 2003

"First published in Dutch in 1994 by DOMUS Information Publishers"--T.p. verso

"With more than 150 original recipes."

Summary: "Food and feasting in Ancient Rome. Contains over 150 ancient Roman recipes reconstructed for the modern cook"--Cover

Includes bibliographical references (p. [355]-356) and index

Part one. 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 ; Flavours-salt ; Flavours-sweet ; Flavours-bitter ; Herbs ; Spices ; Other ingredients
Part two. 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
Appendix: Weights and measures ; Money ; Prices