Around the Roman table / Patrick Faas, with more than 150 original recipes ; translated from the Dutch by Shaun Whiteside ; edited by the author.
Material type: TextLanguage: English Original language: Dutch Publisher: Chicago : University of Chicago Press, 2005Edition: University of Chicago Press editionDescription: 371 pages : illustrations ; 23 cmContent type:- text
- unmediated
- volume
- 0226233472
- 9780226233475
- Rond de tafel der Romeinen. English
- 641.5937 22
- TX725.R68 F3313 2005
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.5937 FAA (Browse shelf(Opens below)) | 1 | Available | A414295B |
"Food and feasting in ancient Rome"--Cover.
Original translation published: New York : Palgrave Macmillan, 2003.
Includes bibliographical references (pages 355-356) and index.
Foreword -- Introduction -- Part One: -- I. 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) -- II. The Meal Table Manners and Etiquette The Courses The Menu The Carousal -- III. Wine and Other Drinks Wine The Orgy Wine Production Other Drinks -- IV. The Cook and His Condiments The Cook Cooking Medicinal Theory Flavours - Sour Flavours - Salt Flavours - Sweet Flavours - Bitter Herbs Spices Other Ingredients -- Part Two: -- V. From the Land Cereals Pulses Vegetables Fruit and Nuts -- VI. From the Fire Eating Meat Sacrifice Meat Distribution Animal Suffering Pork The Sacred Bull Sheep and Goats Dogs Game -- VII. From the Air The Farmyard Wild Birds -- VIII. From the Water Appendix Weights and Measures Money Prices.
Machine converted from AACR2 source record.
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