Around the Roman table

Author(s)

• Faas, Patrick

Bibliographic Information

Around the Roman table

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

Palgrave MacMillan, 2003

Other Title

Rond de tafel der Romeinen

Uniform Title

Rond de tafel der Romeinen

Note

"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

Contents of Works

• 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

• NCID: BA72803671
• ISBN:
  • 0312239580
• Country Code: us
• Title Language Code: eng
• Text Language Code: eng
• Original Language Code: dut
• Place of Publication: New York, N.Y.
• Pages/Volumes: 371 p.
• Size: 24 cm
• Subject Headings:
  • LCSH : Cookery, Roman
  • LCSH : Cookery, Roman -- History
  • LCSH : Food habits -- Rome -- History
  • LCSH : Food -- History
  • CSHF : Habitudes alimentaires -- Rome -- Histoire
  • CSHF : Cuisine romaine
  • CSHF : Cuisine romaine -- Histoire
  • CSHF : Aliments -- Histoire