Faas, Patrick, <br/><br/>
Around the Roman table / 
Patrick Faas, with more than 150 original recipes ; translated from the Dutch by Shaun Whiteside ; edited by the author. 
 - University of Chicago Press edition. 
 - 371 pages :  illustrations ;  23 cm 
<br/><br/> "Food and feasting in ancient Rome"--Cover.  Original translation published: New York : Palgrave Macmillan, 2003. 
<br/><br/>Includes bibliographical references (pages 355-356) and index. 
<br/><br/> Foreword --  Introduction --  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 --  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.  Part One: --  I.  II.  III.  IV.  Part Two: --  V.  VI.  VII.  VIII. 
<br/><br/><label>ISBN: </label>0226233472 9780226233475 
<br/><br/><label>LCCN: </label>2004062131 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking, Roman<br/>Cooking, Roman--History<br/>Food habits--History--Rome<br/>Food--History.
<br/><br/><label>LC Class. No.: </label>TX725.R68  / F3313 2005 
<br/><br/><label>Dewey Class. No.: </label>641.5937