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Around the Roman table / Patrick Faas, with more than 150 original recipes ; translated from the Dutch by Shaun Whiteside ; edited by the author.

By: Material type: TextTextLanguage: English Original language: Dutch Publisher: Chicago : University of Chicago Press, 2005Edition: University of Chicago Press editionDescription: 371 pages : illustrations ; 23 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0226233472
  • 9780226233475
Uniform titles:
  • Rond de tafel der Romeinen. English
Subject(s): DDC classification:
  • 641.5937 22
LOC classification:
  • TX725.R68 F3313 2005
Online resources:
Contents:
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.
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Holdings
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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